This Week's Menu: Tuesday, June 4th

Choose Two:

Chimichurri Chicken

Chimichurri White Fish

Marinated Steak with Pineapple Salsa

Mushroom, Carmelized Onions and Fontina Frittata (v)


Choose One:

Gazpacho (v)

Lemon, Pea, Mint and Basil Risotto (v)


Choose Three:

Mexican Cobb Salad

Coconut Veggie Fried Rice

Blistered Snap Peas, Fresh Herbs, and Crispy Breadcrumbs with Mozzarella Balls

Baked Zucchini Spears with Lemon Yogurt Dipping Sauce


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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.

Chimichurri Chicken - Reheat in a skillet until heated through. Pour the sauce on after you reheat the chicken.

Chimichurri White Fish - Fish will be VERY under-cooked. Reheat in a until heated through.

Marinated Steak with Pineapple Salsa - Steak will be VERY under cooked on purpose. That way if you like your steak rare, that can still be attained. Reheat and bring to desired temp in a skillet or in the oven. Salsa will be on the side.

Mushroom, Carmelized Onions and Fontina Frittata - Enjoy as is or reheat in the oven or in a skillet

Pasta - Reheat in a skillet or microwave until heated through.

Soup - Enjoy as is! Also I suggest adding sliced avocado and a dollop of Greek yogurt or sour cream.

Mexican Cobb Salad - Toss with dressing and enjoy!

Coconut Veggie Fried Rice -Reheat in a skillet or microwave until heated through.

Blistered Snap Peas, Fresh Herbs, and Crispy Breadcrumbs with Mozzarella Balls - Enjoy as is! Sprinkle bread crumbs as you go.

Baked Zucchini Spears with Lemon Yogurt Dipping Sauce - Reheat in the oven on a baking sheet or in a skillet. Keep sauce refrigerated until use.

Christine Daley