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Monday (12/8) Main Dish Ingredients:​

• Chicken (or Eggplant) Parmesan: Chicken breast (or eggplant), egg white, cornstarch, Italian breadcrumbs, mozzarella, Parmesan, tomatoes, garlic, onions, olive oil, basil, oregano, salt, pepper.

• Slow Cooked Beef Bolognese with Ziti: Ground beef, tomatoes, tomato paste, onions, carrots, celery, garlic, olive oil, red wine, beef broth, oregano, basil, salt, pepper, crushed red pepper, bay leaf; served with ziti or GF pasta.

• Lemon Salmon with Creamy Roasted Red Pepper Sauce: Salmon, lemon, olive oil, salt, pepper; roasted red pepper sauce (roasted red peppers, garlic, olive oil, lemon juice, dairy-free cream, salt, pepper).

• Braised Balsamic Chicken with Tomatoes & Onions: Chicken breasts, balsamic vinegar, butter, tomatoes, onions, garlic, olive oil, oregano, basil, salt, pepper.

• Clean-Cut: Grilled Herb Chicken Skewers with Creamy Italian Dressing: Chicken, olive oil, garlic, oregano, basil, parsley, lemon, salt, pepper; creamy Italian dressing (olive oil mayo or DF yogurt, red wine vinegar, lemon juice, garlic, Italian seasoning, parsley, salt, pepper).

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Wednesday (12/10) Main Dish Ingredients:​

• Chicken (or Cauliflower) Paprikash: Chicken (or cauliflower), onions, garlic, sweet paprika, smoked paprika, crushed tomatoes, chicken broth, olive oil, salt, pepper; herbed sour cream (sour cream, parsley, chives, lemon zest, salt, pepper); served with egg noodles.

• NY Strip Steak with Whipped White Beans & Creamy Chimichurri: NY strip steak, olive oil, salt, pepper; whipped white beans (white beans, garlic, olive oil, lemon juice, salt, pepper); creamy chimichurri (parsley, cilantro, garlic, lemon or vinegar, olive oil, chili flakes, DF mayo or yogurt, salt, pepper).

• Creamy Lemon–Artichoke Chicken with Crispy Capers: Chicken breast or thighs, artichoke hearts, garlic, lemon juice, lemon zest, chicken broth, cream, olive oil, butter, salt, pepper, capers, parsley.

• Pan-Seared Branzino with Lemon-Parsley Dressing: Branzino, olive oil, salt, pepper; lemon-parsley dressing (lemon juice, lemon zest, parsley, olive oil, garlic, salt, pepper).

• Clean-Cut: Soy–Maple Dijon Glazed Chicken Skewers with Crispy Garlic-Shallots: Chicken, tamari (GF soy sauce), maple syrup, Dijon mustard, garlic, shallots, olive oil, salt, pepper.

Monday Main Dishes Heating Instructions:

• ‘Jacques Pepin’ Chicken Bites with Garlic and Parsley [GF]: Preheat oven to 375, add sauce to the chicken bites, cover and warm in the oven for 15 minutes until warmed through. Enjoy!

• Beef (or Bean) Stew [GF]: Warm stew in a saucepan on the stovetop. You may need to add a little water if the stew is too thick. Enjoy!

• Lemony Shrimp with White Beans & Leeks [GF]: Warm sauce in saute pan, add in shrimp, cover and warm until the sauce is simmering and the shrimp is warmed through.

• Parmesan Crusted Chicken with a Creamy Tomato Sauce [GF]: Preheat oven to 350 degrees and spread chicken out on a sheet pan and warm for 7 minutes until cheese is bubbling. 

• *Clean-Cut: Turkish Chicken Skewers with Hummus, Tzatziki & Pita Bread [GF *other than pita on the side, DF *other than tzatziki on the side]: Preheat oven to 375 degrees, add a tbl of water and lemon squeeze to the bottom of the pan, cover and warm for 15 minutes. Enjoy with Hummus & Pita Bread. 
   

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Monday Sides Heating Instructions:​

• House Salad: Serve chilled. No heating required.

• Steamed Rice: Microwave in 30-second increments until warm, or warm covered in the oven at 300°F for 10–12 minutes.

• Greek Salad: Serve chilled. Keep cheese on the side if preferred. No heating required.

• Seasonal Garden Panzanella: Best served at room temperature. If you prefer it slightly warm, heat only the vegetables (not the greens or breadcrumbs) in a 300°F oven for 5–7 minutes, then toss with dressing and breadcrumbs.

• Lemon-Herb Orzo (Contains Chicken Broth): Warm in a saucepan over low heat with 1–2 tbsp water or broth, stirring occasionally, or microwave in 30-second increments until hot.

• Garlic Roasted Potato Wedges with Garlic Aioli: Reheat on a sheet pan at 400°F for 8–12 minutes until crisp. Serve aioli chilled on the side.

• Roasted Broccoli: Warm on a sheet pan at 375°F for 8–10 minutes.

• Honey Glazed Delicata Rings with Toasted Sesame Seeds (Contains Sesame): Warm on a sheet pan at 375°F for 8–10 minutes.

• Lemon-Parmesan Green Beans with Crispy Garlicky Breadcrumbs: Warm in the oven at 350°F for 8–10 minutes. Add breadcrumbs after heating to keep crisp.

• Parmesan & Black Pepper Cauliflower “Cacio e Pepe”: Warm on a sheet pan at 375°F for 10 minutes or until heated through.

• Clean-Cut: Ancient Grain Quinoa Salad (Contains Tree Nuts): Best served chilled or at room temperature. No heating required.

• Clean-Cut: Charred Zucchini & Sugar Snap Peas with Basil-Lemon Oil: Warm gently in a skillet over medium heat for 3–4 minutes or in the oven at 350°F for 5–7 minutes.

*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:​

• Chicken (or Vegetarian) Fajitas served with Sour Cream, Salsa Roja, Shredded Cheddar & Flour Tortillas: Heat chicken/vegetarian filling in a skillet over medium heat with fajita sauce until warmed through, or in the oven at 375 for 15-20 minutes. Warm tortillas in a dry pan or wrapped in foil in the oven for 5 minutes. Serve with sour cream, salsa roja, and shredded cheddar. Enjoy!

• Carne Asada Flank Steak with Citrus-Garlic Chimichurri Dressing: Preheat oven to 350 degrees and warm steak until desired temperature is reached. Alternatively, you can warm the steak in the microwave in 10 second increments until desired temperature is reached. 

• Sesame Seared Tuna with Sriracha Mayo, Ginger and GF Soy: Enjoy cold or at room temperature!

• Salt & Pepper Crispy Chicken: Preheat oven to 375°F. Spread chicken on a sheet pan and warm for 10–15 minutes, until hot and crisp. For extra crispiness, warm uncovered and finish under the broiler for 1–2 minutes if desired. Enjoy with Sweet Chili on the side or drizzled on top. 

• *Clean-Cut: Light & Healthy Sauteed Chicken Eggroll in a Bowl served with Bang Bang & Duck Sauce: Preheat oven to 375 degrees, cover eggroll with aluminum foil and warm for 15 minutes. Enjoy with bang bang and duck sauces.

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

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Wednesday Sides Heating Instructions:​

• House Salad: Serve chilled. Toss with dressing just before serving.

• Steamed Rice: Warm covered in the microwave for 1–2 minutes, fluff with a fork; or warm covered in a 300° oven for 10 minutes.

• Cilantro Lime Salad: Serve chilled; toss with Cilantro-Lime Dressing and cheese (if using) just before serving.

• Thai Peanut Salad: Serve chilled; toss with Sesame Ginger Dressing and add wontons & peanuts just before serving.

• Cilantro Rice & Beans: Warm covered in the microwave for 1–2 minutes or on the stovetop over low heat until heated through.

• Sweet Potato Steak Fries with Sriracha Crema: Reheat at 400°F for 8–10 minutes until crisp; serve with crema.

• Roasted Market Vegetables: Warm at 375°F for 8–10 minutes until heated through.

• Tortilla Soup: Warm in a saucepan over medium heat until hot, stirring occasionally.

• Garlic-Ginger Green Beans & Snap Peas with Chili Crisp: Warm in a skillet over medium heat for 3–4 minutes or in the oven at 375°F for 5–7 minutes.

• Sweet Chili Brussels Sprouts: Warm at 375°F for 10–12 minutes until heated through.

• Clean-Cut: Soy-Grilled Bok Choy with Crispy Garlic: Warm in a skillet over medium-low heat for 2–3 minutes.

• Clean-Cut: Mexican Quinoa Salad: Serve chilled; toss with dressing just before serving.

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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*