Let's Get Cooking!

Let's Get Cooking!

Reminders

*We recommend consuming all meals within 5 days.

  1. Eat fish dishes and salads first to preserve freshness

  2. Compostable/eco packaging is not oven safe; please transfer to an oven-safe baking dish.

  3. Remove lids before putting them in the oven or microwave. 

  4. Use the convection setting if your oven has it.

  5. If you are using the microwave, do not put metal containers in it. Transfer to another container before reheating. 

  6. For reheating rice, always splash a tablespoon or two of water over it and cover it before reheating to keep it moist. 

  7. Let your oven preheat fully before putting your food in. 

Lunch

Brothy Ginger Chicken and Rice with Bok Choy GF, DF

Stove: Empty into a saucepan over medium-low heat. Cover and simmer gently for 4–5 minutes, stirring occasionally until hot throughout.

Microwave: Pour into a deep bowl, cover with a paper towel to prevent splattering, and microwave on HIGH for 1.5–2 minutes, stirring halfway through.

Dinner 

Spanish Dukkah Seared Black Cod with Fennel, Gigante Beans and Blistered Cherry Tomatoes GF, DF (Caution - look out for small fish bones)

  • Oven: Preheat to 325°F. Place the black cod, fennel, beans, and tomatoes in an oven-safe dish, cover loosely with foil to keep the fish tender and moist, and heat for 8–10 minutes.

  • Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat on MEDIUM power (60–70%) for 1.5–2 minutes so the fish stays delicate.

Chicken Katsu, Broccoli, Sushi Rice, Kimchi Aioli GF, DF

Serve with cold kimchi aioli on the side.

Chicken

  • Chicken (Air Fryer): Heat at 375°F for 3–4 minutes until sizzling and re-crisped.

  • Chicken (Oven): Preheat to 375°F. Place katsu on a wire rack or baking sheet and heat uncovered for 8–10 minutes.

  • Chicken (Microwave - Don't Recommend): Heat on HIGH for 45–60 seconds. Note: Coating will lose its crunch.

Rice & Broccollini

  • Rice & Broccolini (Oven): Splash 1 tbsp of water over the rice, cover the dish with foil, and heat at 350°F for 8 minutes.

  • Rice & Broccolini (Microwave): Place on a plate, cover with a damp paper towel, and heat for 1–1.5 minutes.

Sous Vide Tri-Tip with Fingerling Potatoes and Chimichurri GF, DF

  • Oven: Set aside the cold chimichurri. Preheat to 325°F. Place the tri-tip and fingerlings in an oven-safe dish, cover loosely with foil, and bake for 6–8 minutes just until warmed through (avoids overcooking the medium-rare beef).

  • Microwave: Set aside the cold chimichurri. Place the tri-tip and potatoes on a plate, cover with a damp paper towel, and heat for 1–1.5 minutes. Drizzle with cold chimichurri before serving.

Cream of Mushroom Soup with Rosemary Thyme Garlic Bread, gluten on the side

  • Soup (Stove): Pour into a saucepan and warm over medium-low heat for 4–5 minutes, stirring frequently so the cream base doesn't scorch.

  • Soup (Microwave): Heat in a bowl for 1.5–2 minutes, stirring halfway through.

  • Bread (Oven): Preheat to 375°F. Wrap the garlic bread in foil and heat for 5–7 minutes, opening the foil for the last 1–2 minutes if you want a crispier crust.

Snacks

Gazpacho GF, DF

To be eaten cold! Simply pour into a bowl, stir well, and enjoy straight from the fridge!