Heating Instructions & Ingredients

❄️ = Serve Cold | 🍳 = Stovetop | All others = Oven at 375°F

Quick Tips

Standard oven temp: 375°F (unless noted otherwise)
All items can be heated in given containers, but for crispier results, transfer to a baking sheet
Poultry is fully cooked; steak and fish are slightly undercooked so you can reheat to your preference
Times are approximate — every oven is different

Burrito Heating Instructions: Remove from packaging and microwave from frozen for 1½–2 minutes to thaw and warm the center. Transfer to a 400°F oven (or toaster oven) for 8–10 minutes until heated through and the tortilla is golden and crispy. Let rest for 1–2 minutes before enjoying.

Monday Main Dishes Heating Instructions:
All items reheat at 375°F unless noted

Braised French Onion Chicken with Gruyère: Preheat oven to 375 degrees, pour soup over the chicken, cover and warm in the oven for 15-20 minutes. Remove cover, add the cheese, and warm for another 5 minutes until the chicken is melted.
Bourbon-Maple Pan Fried Pork Chops with Sauteed Apples: Preheat oven to 375 degrees, add 1tbl of water to the bottom of the container, drizzle with sauce, cover and warm in the oven for 15-20 minutes. Enjoy!
Tuscan Shrimp: Warm sauce in a saute pan, add in the shrimp & veg, put the stove to a slow simmer and enjoy when warmed through.
Crunchy Cornmeal-Crusted Chicken with Chili-Honey Drizzle, Pickled Slaw & Buttermilk Ranch: Preheat oven to 375 degrees, spread chicken out on a sheet pan and warm in the oven uncovered for 15 minutes. Drizzle with the hot honey and enjoy over ranch dressing.
VEG: Creamy Vodka Baked Ziti with Sweet Peas, Mozzarella & Parmesan: Preheat oven to 375 degrees, cover ziti with aluminum foil (spray with pam first) and warm in the oven for 15-20 minutes until warmed through. Remove foil and warm for another 5-7 min until chicken is browning and bubbling.
*Clean-Cut: Ginger-Grilled Chicken with Herb Chimichurri: Preheat oven to 375, add 1tbl of water to the bottom of the dish, cover with aluminum foil and warm in the oven for 15-20 minutes and enjoy with Chimichurri.

Monday Sides Heating Instructions:

❄️House Salad: Enjoy chilled. Do not heat.
Steamed Rice [GF, DF] — Add 1–2 tablespoons of water, cover, and microwave for 1–2 minutes, stirring halfway through, or warm covered in a 350°F oven for 10–15 minutes.
❄️Italian Style Salad: Serve cold; no heating required
❄️Xtra Green Salad: Serve cold; no heating required
Crispy Potato Wedges: Reheat in oven at 400°F for 8-10 minutes to restore crispness
Mushroom Risotto: Reheat on stovetop over medium-low heat, stirring in a splash of water or broth, for 5-7 minutes until warmed through
Roasted Broccoli: Reheat in oven at 400°F for 6-8 minutes
Honey Lemon Roasted Carrot Sticks: Reheat in oven at 400°F for 6-8 minutes
Butternut Squash with Pomegranate & Stracciatella: Serve at room temperature, or warm gently in oven at 350°F for 5 minutes; add cheese after warming
Crispy Brussels Sprouts: Reheat in oven at 400°F for 6-8 minutes to restore crispness
Garlic Green Beans: Sauté for 3-4 minutes, or microwave for 1-2 minutes
❄️Broccoli Quinoa Crunch Salad: Serve cold; no heating required

*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*

Wednesday Main Dishes Heating Instructions:

All items reheat at 375°F unless noted

Honey Garlic BBQ Shredded Chicken Sandwich with Slaw, Buns, & BBQ Sauce: Preheat oven to 375 degrees, add 1-2tbl of water to the bottom of the pan, cover and warm for 15-20 minutes until warmed through. Enjoy chicken in buns with slaw, pickles and extra BBQ Sauce.
Garlic Butter Steak Tips with a Caramelized Onion Steakhouse Sauce: Preheat oven to 375 degrees. Loosely cover and warm for 10–15 minutes, or until heated through. Enjoy with Steak Sauce.
Roasted Branzino with Lemon-Caper Butter, Artichokes & Cherry Tomatoes: Preheat oven to 350 degrees. Cover loosely with foil and warm for 8–12 minutes, or until just heated through. Be careful not to overcook. Warm Lemon-Caper Butter separately and spoon over the branzino before serving.
Crispy Parmesan Chicken with Roasted Tomato-Basil Sauce: Preheat oven to 375 degrees. Spread chicken out in a single layer (spray with pam first) and warm uncovered for 12–15 minutes, until hot and crispy. Warm Tomato-Basil Sauce separately and spoon over chicken just before serving.
*Clean-Cut: Greek Lemon-Oregano Chicken with Tzatziki & Cucumber-Tomato Salad: Preheat oven to 375 degrees. Add 1–2 tbsp of water to the bottom of the container, cover and warm for 15–20 minutes, or until heated through. Serve with chilled Tzatziki and Cucumber-Tomato Salad.
VEG: White Bean & Artichoke Piccata with Spinach and Parmesan: Warm gently in a sauté pan over medium-low heat, stirring occasionally, until heated through. Add a splash of water if needed to loosen the sauce. Top with Parmesan before serving.

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.
❄️Pear & Gorgonzola Salad: Serve cold; no heating required
❄️Crispy Romaine & Kale Caesar: Serve cold; no heating required
White Cheddar Mac & Cheese with Buttery Panko: Reheat in oven at 350°F for 12-15 minutes, or microwave for 2-3 minutes, until heated through
Potato Discs with Fry Sauce: Reheat in oven at 400°F for 8-10 minutes to restore crispness
Roasted Market Vegetables: Reheat in oven at 400°F for 6-8 minutes
Creamed Spinach & Kale: Reheat on stovetop over medium-low heat, stirring occasionally, for 5-7 minutes until warmed through
Green Beans with Toasted Almonds & Lemon: Sauté for 3-4 minutes, or microwave for 1-2 minutes
Parmesan-Roasted Delicata with Sage & Breadcrumbs: Reheat in oven at 400°F for 6-8 minutes
Grilled Asparagus with Yogurt Shallot Dressing: Serve cold or at room temperature; no heating required
❄️Farro Harvest Salad: Serve cold; no heating required

*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*

Monday (9/14) Main Dish Ingredients

Chicken Paprikash with Egg Noodles: Paprikash: Boneless skinless chicken thighs or breasts, yellow onions, garlic, Hungarian sweet paprika, smoked paprika, tomato paste, chicken stock, sour cream, olive oil, kosher salt, black pepper, fresh parsley.
- On the side: Egg noodles, butter or olive oil, salt.
  Allergens: Dairy, Egg/Wheat in noodles.
Red Wine-Braised Beef with Caramelized Onions: Beef chuck or short rib meat, yellow onions, garlic, red wine, beef stock, tomato paste, Worcestershire sauce, fresh thyme, bay leaves, olive oil, kosher salt, black pepper.
- GF note: Use certified GF Worcestershire/beef stock.
Panko-Crusted Salmon with Herb Dressing: Salmon: Salmon fillets, panko breadcrumbs, Dijon mustard, olive oil, lemon zest, garlic, kosher salt, black pepper. Herb Dressing: Parsley, dill, chives, lemon juice, Dijon mustard, garlic, olive oil, red wine vinegar, kosher salt, black pepper.
- Allergens: Fish, Wheat.
Herb-Roasted Airline Chicken with Lemon-Shallot Jus: Chicken: Airline chicken breasts, olive oil, garlic, fresh thyme, rosemary, parsley, kosher salt, black pepper. Lemon-Shallot Jus: Shallots, garlic, chicken stock, white wine, lemon juice, lemon zest, thyme, Dijon mustard, butter, kosher salt, black pepper.
- Allergens: Dairy in jus only.
  Keep jus on the side for DF.
Clean-Cut: Lemon-Balsamic Chicken with Feta, Tzatziki & Olives: Chicken: Boneless skinless chicken breasts, lemon juice, lemon zest, balsamic vinegar, garlic, oregano, olive oil, kosher salt, black pepper.
- Toppings: Feta cheese, Kalamata olives, parsley.
  Tzatziki: Greek yogurt, cucumber, lemon juice, garlic, dill, olive oil, kosher salt.
  Allergens: Dairy in feta and tzatziki only.
VEG: Spinach & Leek Noodle Kugel: Egg noodles, leeks, baby spinach, yellow onion, eggs, cottage cheese, sour cream, cream cheese, Parmesan cheese, butter, garlic, fresh dill or parsley, kosher salt, black pepper.
- Allergens: Dairy, Egg, Wheat.

Wednesday (9/16) Main Dish Ingredients:

Honey-Sesame Chicken [DF] Contains Sesame: Boneless skinless chicken thighs or breasts, tamari, honey, rice vinegar, sesame oil, garlic, fresh ginger, cornstarch, Panko, Eggs, neutral oil, scallions, toasted sesame seeds.
- Allergens: Soy, Sesame.
Lomo Saltado with Aji Verde [GF, DF]: Steak Stir-Fry: Flank steak or sirloin, red onion, red bell peppers, tomatoes, garlic, tamari, red wine vinegar, beef stock, cumin, olive or avocado oil, cilantro, kosher salt, black pepper. Aji Verde: Cilantro, jalapeño, garlic, lime juice, mayo, olive oil, cumin, parmesan kosher salt.
- Allergens: Soy, Egg & cheese in mayo.
Chili-Lime Mahi Tacos with Jicama-Cabbage Slaw, Pickled Red Onions & Jalapeño-Lime Crema: Mahi: Mahi-mahi, lime juice and zest, garlic, chili powder, cumin, smoked paprika, olive oil, kosher salt, black pepper. Slaw: Jicama, green cabbage, red cabbage, cilantro, scallions, lime juice, olive oil, kosher salt. Pickled Onions: Red onions, white or apple cider vinegar, sugar, kosher salt. Jalapeño-Lime Crema: Mayo, jalapeño, lime juice and zest, cilantro, garlic, kosher salt. On the side: Flour tortillas.
- Allergens: Fish, Egg in crema, Wheat in tortillas.
Chicken Tinga Tostadas with Shredded Lettuce, Cotija, Radish & Lime Crema: Chicken Tinga: Pulled chicken, tomatoes, yellow onion, garlic, chipotle peppers in adobo, chicken stock, oregano, cumin, olive oil, kosher salt. Toppings: Shredded romaine or iceberg lettuce, sliced radishes, cilantro, cotija cheese, lime wedges. Lime Crema: Mayo, lime juice and zest, garlic, kosher salt. Tostadas: Corn tostada shells.
- Allergens: Egg in crema, Dairy in cotija.
Clean-Cut: Dijon-Roasted Chicken with Warm Lentils & Spinach + Roasted Garlic-Herb Sauce [GF]: Chicken: Boneless skinless chicken breasts, Dijon mustard, garlic, lemon juice, olive oil, thyme, kosher salt, black pepper. Warm Lentils: Green or French lentils, spinach, shallots, garlic, carrots, celery, chicken or vegetable stock, Dijon mustard, lemon juice, parsley, olive oil, kosher salt, black pepper. Roasted Garlic-Herb Sauce: Roasted garlic, parsley, chives, dill, lemon juice, Dijon mustard, olive oil, a splash of stock, kosher salt, black pepper.
VEG: Spinach, Potato & Manchego Tortilla with Roasted Tomato-Herb Relish [GF]: Tortilla: Yukon Gold potatoes, yellow onion, baby spinach, eggs, Manchego cheese, olive oil, garlic, kosher salt, black pepper. Roasted Tomato-Herb Relish: Cherry or grape tomatoes, shallots, garlic, parsley, basil, red wine vinegar, olive oil, kosher salt, black pepper.
- Allergens: Egg, Dairy.

​

❄️ = Serve Cold | 🍳 = Stovetop | All others = Oven at 375°F

Quick Tips

Standard oven temp: 375°F (unless noted otherwise)

All items can be heated in given containers, but for crispier results, transfer to a baking sheet

Poultry is fully cooked; steak and fish are slightly undercooked so you can reheat to your preference

Times are approximate — every oven is different

Monday Main Dishes Heating Instructions: All items reheat at 375°F unless noted

Monday Sides Heating Instructions:​

Wednesday Main Dishes Heating Instructions:​

All items reheat at 375°F unless noted

Wednesday Sides Heating Instructions:​

Monday Main Dishes Heating Instructions:
All items reheat at 375°F unless noted

Monday Sides Heating Instructions:

Wednesday Main Dishes Heating Instructions:

Wednesday Sides Heating Instructions: