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Monday (3/31) Main Dish Ingredients:
 

• Chinese Garlic Chicken (or Cauliflower): chicken or cauliflower, garlic, tamari sauce, sesame oil, scallions, ginger, rice vinegar, sesame seeds

• Korean BBQ Flank Steak with Roasted Scallions & Sesame: flank steak, tamari sauce, sesame oil, garlic, brown sugar, scallions, ginger, sesame seeds

• Sicilian-Style Shrimp Oreganata with Lemon & White Wine: jumbo shrimp, garlic, butter, lemon juice, white wine, oregano, olive oil, seasoned breadcrumbs

• Lemon-Pepper Parmesan Chicken Skewers: chicken breasts or thighs, lemon juice, black pepper, parmesan, garlic, olive oil

• Clean-Cut Italian Marinated & Grilled Chicken Breast: chicken breast, Italian herbs, garlic, olive oil, lemon juice (served with creamy Italian dressing on the side)

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Wednesday (4/2) Main Dish Ingredients:​

• Chicken Gyros with Tzatziki, Hummus & Pita: grilled chicken, garlic, lemon, oregano, olive oil, tzatziki (yogurt, cucumber, dill), hummus (chickpeas, tahini, lemon), pita bread

• VEG: Falafel: chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, lemon juice, baking soda

• BBQ Pork Ribs with Sweet Dinner Rolls & Slaw: pork ribs, BBQ sauce (tomato, vinegar, brown sugar, spices), sweet rolls, slaw (cabbage, carrots, vinegar, mayo or DF dressing)

• Crispy Lemon Chicken: chicken cutlets, lemon zest, garlic, olive oil, herbs, breadcrumbs or flour, eggs, parmesan

• Pan Seared Branzino with Lemon & Bursting Tomatoes: branzino fillets, cherry tomatoes, garlic, olive oil, lemon juice, parsley

• Clean-Cut: Soy-Balsamic Grilled Chicken Breast with Marinated Pesto Tomatoes & Mozzarella: chicken breast, soy sauce, balsamic vinegar, garlic, marinated tomatoes, basil pesto, fresh mozzarella

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Monday Main Dishes Heating Instructions:

• Chinese Garlic Chicken (or Cauliflower) [DF] *Contains Sesame*

• Warm saute pan and add in pam spray, add in chicken, sauce and a bit of water, save some sauce for the end too. Mix and cover until coated and warmed through. Enjoy with extra sauce. 

• Korean BBQ Flank Steak with Roasted Scallions & Sesame [GF, DF] *Contains Sesame*

• Preheat oven to 350°F. Place steak and scallions in an oven-safe dish and warm uncovered for 8–10 minutes until heated through. Alternatively you can warm the steak in the microwave in 20 second increments if you want to enjoy the steak on the rarer side. 

• Sicilian-Style Shrimp Oreganata with Lemon & White Wine

• Preheat oven to 375°F. Place shrimp in an oven-safe dish and heat uncovered for 10–12 minutes until breadcrumbs are golden and shrimp are hot. Warm sauce on the side and drizzle on shrimp before enjoying. 

• Lemon-Pepper Parmesan Chicken Skewers [Breasts or Thighs] [GF]

• Preheat oven to 375°F. Add 1–2 tbsp water to the bottom of the pan, cover with foil, and heat for 15 minutes. Serve with dressing on the side.

• *Clean-Cut: Italian Marinated & Grilled Chicken Breast with a Creamy Italian Dressing [GF, *DF other than dressing on the side]

• Preheat oven to 375°F. Add 1–2 tbsp water to the bottom of the pan, cover with foil, and heat for 15 minutes. Serve with dressing on the side.

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• Monday Sides Heating Instructions:

• House Salad: Serve chilled; no heating required.

• Steamed Rice: Transfer to a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 1-2 minutes, stirring halfway through.

• Vegetable Fried Rice Contains Egg

• Stovetop (Preferred): Heat a nonstick skillet over medium heat. Add a splash of oil or water and stir-fry rice for 3–5 minutes until warmed through. Stir frequently.
  Microwave: Loosen rice in container and cover with a damp paper towel. Microwave for 1–2 minutes, stirring halfway.

•  Linguini Alfredo
  Stovetop (Preferred): Add pasta to a skillet with a splash of milk or cream. Warm over medium-low heat, stirring gently until the sauce is creamy and hot, 4–6 minutes.
  Microwave: Loosen pasta, add a splash of milk or cream, and cover loosely. Microwave for 1–2 minutes, stirring halfway.

• Sweet Chili Brussel Sprouts [GF, DF] Contains Sesame
  Oven (Preferred): Preheat to 375°F. Spread sprouts on a sheet pan and heat for 10–12 minutes until hot and caramelized.
  Microwave: Microwave uncovered for 1–2 minutes until warmed through.

• Green Beans with Ginger and Cashews [GF, DF] Contains Tree-Nuts
  Stovetop (Preferred): Sauté in a skillet over medium heat for 3–5 minutes, stirring occasionally.
  Microwave: Loosen in container, cover lightly, and heat for 1–2 minutes.

• Garlic Broccoli [GF, DF]
  Stovetop (Preferred): Reheat in a skillet with a splash of water or oil over medium heat for 3–4 minutes until warmed through.
  Microwave: Microwave for 1–2 minutes, stirring halfway.

• Parmesan Roasted Carrots with a Sriracha Chili Dip [GF]
  Oven (Preferred): Preheat to 375°F. Spread carrots on a sheet pan and roast for 10–12 minutes until hot and crisped. Serve dip on the side.
  Microwave: Microwave for 1–2 minutes until hot. Serve dip separately.

• Clean-Cut: Grilled Asparagus with Lemon Zest & Toasted Almonds [GF, DF] Contains Tree-Nuts
  Oven: Preheat to 375°F. Spread asparagus on a baking sheet and warm for 8–10 minutes.
  Microwave: Microwave for 1 minute until just warm. Avoid overheating to prevent mushiness.

• Clean-Cut: Spring Farro Salad with Asparagus, Pecorino, Sugar Snap Peas, Olives, & Radish
  Best Served at Room Temp or Lightly Warmed: Let sit out for 15–20 minutes before serving.
  Optional Warm-Up: Microwave for 30–45 seconds if a slight warmth is preferred. Do not overheat to preserve texture and brightness.

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*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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• ​Parmesan Crusted Chicken (or Tofu) with a Creamy Tomato Sauce [GF] [Allergens: Egg, Dairy]: Preheat oven to 375 degrees and warm chicken uncovered [spray pan with pam prior to warming so the chicken doesn't stick]

• Miso Chicken with Maple and Ginger with Miso-Scallion Dressing [GF, DF]: Preheat oven to 375 degrees, add 1-2tbl of water to the bottom of the pan, cover and warm in the oven for 15 or so minutes. 

• Peppercorn Crusted Steak with a Reduced Brandy Sauce [GF]: Preheat oven to 350 degrees, warm the steak in the oven for 10 minutes until warmed through. Warm Brandy Sauce on the side and enjoy! 

• Brown Butter Mahi Mahi Piccata [GF]: Pour Lemon Sauce into pan, add in fish, cover and warm until sauce is simmering and fish is warmed through. 

• *Clean-Cut: Tahini Marinated Chicken Breast with a Tzatziki Dipping Sauce [GF, DF] *Contains Sesame*: Preheat oven to 375 degrees, add 1-2tbl of water & lemon to the bottom of the pan, cover and warm for 15 minutes. Enjoy with Tzatziki.
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  *Please note: These are approximations as every oven warms differently*​
   

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

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

• Hearts of Palm Salad: Serve chilled or room temp; toss with lemon vinaigrette before serving.

• Kale & Avocado Salad: Serve chilled; avocado, feta, and dressing on the side—toss just before serving.

• Crispy Potatoes with Garlic-Herb-Parmesan Dressing: Reheat at 400°F uncovered and spread out on a sheet pan for 8–10 minutes until crispy; toss with dressing after warming.

• Couscous Risotto with Spinach & Peas: Reheat covered in a microwave safe container in 30 second intervals, or oven at 350°F for 8–10 minutes until hot.

• Roasted Market Vegetables: Reheat at 375°F for 10–12 minutes uncovered until warmed through.

• Balsamic Glazed Brussel Sprouts: Reheat at 375°F for 8–10 minutes until warmed and edges are crisped.

• Italian-Style Grilled Zucchini, Onions & Peppers with Pesto: Reheat uncovered at 350°F for 8–10 minutes; add pesto after warming.

• Green Beans with Apricots & Candied Walnuts: Reheat at 350°F for 6–8 minutes; add walnuts after warming.

• Clean-Cut: Asparagus with Roasted Red Pepper “Aioli”: Reheat asparagus at 375°F for 6–8 minutes; serve aioli on the side.

• Clean-Cut: 'Charlie Bird' Farro Salad: Serve at room temp or lightly warmed; toss with lemon dressing before serving.
   

• *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*