Let's Get Cooking!
Let's Get Cooking!
Reminders
*We recommend consuming all meals within 5 days.
Eat fish dishes and salads first to preserve freshness
Compostable/eco packaging is not oven safe; please transfer to an oven-safe baking dish.
Remove lids before putting them in the oven or microwave.
Use the convection setting if your oven has it.
If you are using the microwave, do not put the metal containers in. Transfer to another container before reheating.
For reheating rice - always splash a tablespoon or two of water over it and cover before reheating to keep it moist.
Let your oven preheat fully before putting your food in.
Lunch
Chicken Tortilla Soup w/ carrots, celery, onion, bell pepper & crispy tortilla strips. GF, DF.
*Add tortilla strips and sour cream & cilantro on top once the soup is hot.
Stovetop (Recommended): Pour into a pot and heat over medium-low, stirring occasionally until simmering.
Microwave: Heat in a microwave-safe bowl for 2 minutes, stir, and continue in 30-second intervals until hot.
Creamy zucchini soup GF, DF, V
Stovetop (Recommended): Pour into a pot and heat over medium-low, stirring occasionally until simmering.
Microwave: Heat in a microwave-safe bowl for 2 minutes, stir, and continue in 30-second intervals until hot.
Traditional NY Deli Chicken Salad w/ crackers. DF, (gluten on the side)
*Enjoy by topping crackers with chicken salad & arugula mix
Dinner
Indian Butter salmon with basmati rice & spinach saag GF
Stovetop: Place the butter, salmon & spinach saag in a pan and cover with a lid, and heat over low until both are slightly simmering. Do not overcook (cooking past the point of simmering), or heat on a high flame to avoid drying out the fish. Heat the rice in a stovetop dish by adding a dash of oil, water or butter and mix on a very low heat until warm. Once warm, cover with a lid until the rest is ready. If you don't mind the rice mixed into the other items, feel free to add all components to the one pan.
Microwave: Heat all components for 2–3 minutes in a bowl and enjoy.
White bean & kale soup with turmeric & tahini GF, DF, V
Stovetop (Recommended): Pour into a pot and heat over medium-low, stirring occasionally until simmering.
Microwave: Heat in a microwave-safe bowl for 2 minutes, stir, and continue in 30-second intervals until hot.
Chicken shawarma bowl: Roasted sweet potato, mini roasted sweet peppers, pickled onion, toasted pita, and a side of babaganoush. gluten on the side. DF
*Design your own pita by stuffing or wrapping. Top with cold toppings of pickled onions & babaganoush.
Oven/toaster oven (Best): Preheat to 325°F. Place the foil package with the pita in the oven while you cook the other components. Place chicken, sweet potato, and peppers in an oven-safe dish and cover tightly with foil, and bake for 10-15 minutes, or until warm.
Microwave: Place chicken, sweet potato, and peppers on a plate and cover with a damp paper towel. Heat for 2–3 minutes. Heat the pita in an oven or toaster oven using the instructions from above.
Peking-style beef bowl: Crispy, saucy, spiced ground beef with chilli-sesame smashed cucumber salad, kimchi, lime-marinated purple cabbage, and white scallion rice. GF, DF
*Add the cold items last: cucumber salad, kimchi, and lime marinated cabbage to the hot components.
Oven: Preheat to 325°F. Place beef & rice in an oven-safe dish and add 1 tbsp water to the rice to keep it moist, cover tightly with foil, and bake for 15–20 minutes, or until warm.
Microwave: Place the beef & rice in a microwave-safe dish, add 1 tbsp water to the rice to keep it moist, and cover with a damp paper towel. Heat for 2–3 minutes or until hot.
Snacks
Cinnamon roll coffee cake GF
*Can be enjoyed cold or hot
Oven/toaster oven: Preheat to 325°F. Heat for 3-5 minutes or until warm, and enjoy