This Week's Menu: Tuesday, April 30th
Mustard and Honey Broiled Salmon
Macrobiotic Inspired Brown Rice Bowl (v)
Charred Lemon and Mustard Chicken over a bed of Quinoa “Tabbouleh”
Steak Fajita Makings (tortillas not included)
Spring Minestrone Verde Soup (v)
Spaghetti with Peas, Arugula and Chickpeas tossed with Lemon and Parm (v)
Broccoli and Brussels Caesar Salad
Quinoa, Corn and Black Bean Salad
Garlic Roasted Potatoes
Roasted Cauliflower and Chickpeas tossed in a Parsley, Mustard Vinaigrette
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A note from Christine…
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.
Rice Bowl - Enjoy as is but maybe add an avocado to it if you’ve got one handy :)
Mustard Chicken - Reheat and bring to desired temperature in oven 275 for about 10-12 mins, skillet or microwave
Salmon - Fish will be on very rare side - bring to desired temperature in a skillet or saucepan until warmed through. You can also broil it for 8 mins (my favorite way to cook this salmon) BUT please make sure you transfer it to a different baking dish as I don’t know how the containers will do with broiling.
Steak Fajitas - Reheat in skillet or microwave - I’d suggest eating as is, using a lettuce cup or tortillas.
Spaghetti - Reheat in a skillet or microwave until heated through.
Soup - Reheat in a sauce pan.
Broccoli Caesar - Toss with the dressing and enjoy
Quinoa and Bean salad - Enjoy as is
Garlic Roasted Potatoes - Reheat in a skillet, oven or microwave until heated through
Roasted Cauliflower - Enjoy as is