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Monday (4/21) Main Dish Ingredients:
 

• “Ottolenghi’s” Chicken (or Falafel) Zucchini Meatballs with Pita, Hummus & Tzatziki: ground chicken or chickpeas, zucchini, scallions, garlic, parsley, coriander, egg, breadcrumbs or chickpea flour, pita, hummus, tzatziki.

• Grilled Salmon with Aji Verde & Corn Relish [GF, DF]: salmon, cilantro, jalapeño, garlic, lime, olive oil, roasted corn, scallions, red pepper.

• Paprika Chicken Skewers with Charred Corn & Creamy Feta-Garlic Sauce [GF]: chicken breasts or thighs, smoked paprika, greek yogurt,  garlic, lemon, olive oil, grilled corn, feta, yogurt, lemon.

• Steak Fajitas with Sour Cream, Pico, Cheddar, Flour Tortillas & Guacamole [GF]:* steak, bell peppers, onions, fajita seasoning, flour tortillas, tomatoes, onion, cilantro, lime, sour cream, cheddar cheese, avocado.

• Clean-Cut: Herb Grilled Chicken with Lemon-Caper Vinaigrette [GF, DF]: chicken breast, garlic, oregano, thyme, lemon zest, olive oil, lemon juice, capers, dijon mustard, parsley.

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Wednesday (4/23) Main Dish Ingredients:​

• Orange-Garlic Chicken with Scallions & Sesame: chicken, garlic, orange juice, tamari soy sauce, honey, scallions, sesame oil, sesame seeds.

• Korean Style Braised Beef: beef short ribs, tamari soy sauce, garlic, ginger, brown sugar, sesame oil, scallions, rice vinegar

• Peruvian Bone-In Chicken Pieces with an Aji Verde Sauce: bone-in chicken, garlic, cumin, paprika, vinegar, olive oil, aji verde (cilantro, jalapeño, garlic, lime, mayo or yogurt).

• Veg - Grilled Tofu Skewers: tofu, soy sauce, garlic, ginger, sesame oil, bell peppers, zucchini, red onion.

• Pan Seared Branzino with Herbs & Lemons: branzino fillets, olive oil, garlic, thyme, parsley, lemon zest, lemon juice, salt, pepper.

• Clean-Cut: Garlic & Lime Grilled Chicken with a Garlic-Lime Sauce: chicken breast, garlic, lime juice, olive oil, cilantro, salt, pepper.

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Monday Main Dishes Heating Instructions:

• “Ottolenghi’s” Chicken (or Falafel) Zucchini Meatballs with Pita, Hummus & Tzatziki: Preheat oven to 375°F, add 1–2 tbsp water to meatballs (not falafel), cover, heat for 10 min; serve with pita, hummus & tzatziki.

• Grilled Salmon with an Aji Verde and Corn Relish [GF, DF]: Preheat oven to 350°F and heat uncovered for 10 min; serve with corn relish.

• Paprika Chicken Skewers with Charred Corn & Creamy Feta-Garlic Sauce [GF]: Preheat oven to 375°F, add 1–2 tbsp water, cover, heat 15–20 min; drizzle sauce after heating.

• Steak Fajitas with Sour Cream, Pico, Cheddar, Tortillas & Guacamole [GF]:* Warm fajitas in sauté pan with sauce until simmering; warm tortillas between damp paper towels in microwave for 15 sec; assemble with toppings.

• Clean-Cut: Herb Grilled Chicken with Lemon-Caper Vinaigrette [GF, DF]: Preheat oven to 375°F, add 1–2 tbsp water, cover, heat 15–20 min; drizzle vinaigrette after heating.

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• Monday Sides Heating Instructions:

• House Salad: Serve cold.

• Steamed Rice: Microwave covered with a damp paper towel for 1–2 minutes until warm.

• Corn & Black Bean Salad: Serve cold or at room temperature; dressing and queso on the side.

• Maroulosalata Salad: Serve cold; dressing on the side.

• Sweet Potato Fries with Sriracha Crema: Bake at 375°F uncovered for 10–12 minutes or until crisp; serve crema on the side.

• Cilantro-Lime Corn Rice: Microwave covered for 1–2 minutes or warm in a pan until heated through.

• Lemon-Garlic Broccoli with Feta: Bake at 375°F for 8–10 minutes or microwave covered for 1 minute; add feta after heating.

• Maple-Roasted Carrots, Burrata & Pistachio Pesto: Bake at 375°F for 10 minutes until warmed; add burrata and pesto after heating.

• Chili Honey Lime Roasted Brussel Sprouts: Bake uncovered at 375°F for 10–12 minutes until crisp.

• Paprika Cauliflower with Roasted Red Pepper Sauce: Bake at 375°F for 10–12 minutes; serve sauce on the side.

• Clean-Cut: Mediterranean Roasted Sweet Potato & Farro Salad: Serve room temp or warm farro for 30–60 seconds; add cheese and dressing after heating.

• Clean-Cut: Green Beans with Garlic & Lemon: Bake at 375°F for 8–10 minutes or microwave for 1 minute until warm.

*Please note: These are approximations as every oven warms differently*

*All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*

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Wednesday Main Dishes Heating Instructions:​

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Chicken (or Cauliflower Steak) Marsala

• Warm sauce in saute pan, add in chicken and a 1bl of water, cover and let the sauce simmer and chicken warm through. 

Soy-Balsamic Flank Steak Chimichurri

• Preheat oven to 375°F, cover loosely with foil, and heat for 8–10 minutes; spoon chimichurri on after heating.

Teriyaki Tuna Skewers with Scallions & a Sriracha Crema *Contains Sesame*

• Preheat oven to 375°F, cover with foil, and heat for 8–10 minutes; serve crema on the side.

Crispy Sesame Crusted Chicken with a Sesame Dressing *Contains Sesame*

• Preheat oven to 375°F, uncover and heat for 12–15 minutes until crisp; serve dressing on the side.

*Clean-Cut: Herbed Grilled Chicken with Green Goddess Dressing

• Preheat oven to 375°F, cover with foil, and heat for 12–15 minutes; serve dressing on the side at room temp.

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*Please note: These are approximations as every oven warms differently*​

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• Wednesday Sides Heating Instructions:
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• House Salad: Serve chilled with dressing on the side.

• Steamed Rice: Microwave covered for 1–2 minutes or warm in a pan with a splash of water.

• Vegetable Lo Mein Noodles: Microwave in a covered, microwave-safe dish for 1–2 minutes, stirring halfway.

• Potato Discs with a Garlic Aioli Dressing: Reheat in a 375°F oven for 10–12 minutes until crispy. Serve dressing on the side.

• Roasted Market Vegetables: Warm in a 350°F oven for 10–12 minutes or microwave covered for 1–2 minutes.

• Grilled Asparagus with Parmesan Breadcrumbs & a Creamy Caesar Dressing: Heat asparagus in a 350°F oven for 6–8 minutes. Top with breadcrumbs and dressing after heating.

• Blistered Green Beans with Crispy Shallots: Reheat in a skillet over medium heat for 2–3 minutes or in a 350°F oven for 8–10 minutes. Add shallots after heating.

• Brussels Sprouts with Lemon & Dijon Vinaigrette: Warm in a 350°F oven for 10–12 minutes. Drizzle vinaigrette after heating if separated.

• Clean-Cut: ‘Charlie Bird’ Farro Salad: Best served at room temperature. If preferred warm, microwave for 30–45 seconds without arugula.

• Clean-Cut: Grilled Zucchini & Yellow Squash with Balsamic Drizzle: Serve at room temperature or warm in a 350°F oven for 8–10 minutes. Drizzle balsamic after heating.

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• *Please note: These are approximations as every oven warms different

• *All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*