Reheating Instructions
ENTREES (SELECTED)
APRICOT AND BALSAMIC GLAZED PORK LOIN
Oven: Preheat to 300°F. Place into an oven safe dish and add some stock or water to the dish. Cover with aluminum foil and heat for approximately 30-45 minutes until internal temperature is 140°F.
GRILLED SALMON FILLETS WITH CHAMPAGNE DILL SAUCE
Oven: Preheat oven to 350°F. Place salmon on a cookie sheet pan or in an oven safe dish. Add a splash of water to the pan to add back moisture. Cover loosely with aluminum foil and heat for approximately 20 minutes until the salmon reaches and internal temperature of 140°F. For the Champagne Dill Sauce, place in a sauce pan and bring to a simmer, stirring constantly. Then spoon sauce over salmon before serving
SIDES (SELECTED)
BASMATI LEMON RICE
Microwave: Remove the plastic lid. Add a couple tablespoons of water to the container. Cover with a damp paper towel and microwave for 2 minutes or so until hot. Fluff with fork.
QUINOA AND EDAMAME SALAD WITH FETA
Microwave: Remove the plastic lid. Add a couple tablespoons of water to the container. Cover with a damp paper towel and microwave for 2 minutes or so until hot. Fluff with fork. Can also be enjoyed cold or room temperature.
COUSCOUS ALMONDINE
Microwave: Remove the plastic lid. Add a couple tablespoons of water to the container. Cover with a damp paper towel and microwave for 2 minutes or so until hot. Fluff with fork. Can also be enjoyed cold or room temperature
VEGETABLES (SELECTED)
PAN ROASTED CAULIFLOWER
Oven: Preheat to 350°F. Place cauliflower on a cookie sheet pan and reheat for about 15 minutes.
HARICOT VERT GREEN BEANS WITH GARLIC BUTTER
Stove: Place green beans in a large skillet on medium heat. Sauté with the garlic butter until heated through. Season with salt and pepper.
ITEMS THAT DO NOT REQUIRE HEATING:
• Vegetable Terrine with Roasted Tomato and Tarragon Vinaigrette
• Vineyard Salad with Brie
• Grilled Asparagus