This Week’s Menu

A general rule of thumb for Daley Delivery items - chicken and turkey will always be cooked through while fish and steaks will always be under cooked so that you have options when bringing it to your ideal temperature. You can microwave if that’s something you’d like to do, otherwise, here are my suggestions for reheating instructions for the stove and oven.

Chicken Cutlet with Herb Fennel Apple Slaw - In a skillet with a splash of olive oil, reheat the skillet for a few mins on each side before turning off the heat and placing a lid over to finish reheating. Top with slaw and enjoy!

Thai Mushroom, Bok Choy and Tofu Soup with Glass Noodles - Place in a saucepan and reheat stirring occasionally until warmed through

Seared Steak with Salsa Verde - Sear steak on both sides to desired temp and enjoy with the salsa verde (which has a little heat)

Marinated Mushrooms with Basil Vinaigrette over Roasted Tomato and Spinach Couscous - Reheat everything with a splash of olive oil in a skillet until warmed through, stirring occasionally 

Thai Shrimp, Mushroom and Bok Choy Soup with Glass Noodles - Place everything in a saucepan, stirring occasionally until warmed through. 

Kale and Artichoke Stuffed Shells over bed of Marinara - Place everything in an oven safe pan. Bake in preheated 350 oven for about 15 mins. 

White Bean and Greens Garlic Ginger Soup - Stirring occasionally, reheat over low heat until warmed through. 

Parmesan Crispy Potatoes - Place in a skillet or in a preheated 275 oven and bake for a few mins until warmed through

Lemon and Garlic Green Beans - enjoy as is or place in a skillet and reheat for a few mins, tossing occasionally 

Spring Green Salad with Dijon Vinaigrette - Toss with dressing and enjoy

Gochujang Carrots with Honey Drizzle - Enjoy as is or place in a skillet with a splash of neutral oil and reheat until warmed through.