This Week's Menu: Tuesday, July 2nd

Choose Two:

Tangy Chicken Salad in Red Leaf Lettuce Cups

Garlic Shrimp and Asparagus Skillet

Grilled Salsa Verde Chicken

Sweet Potato Quinoa Cakes with Blackberry Salsa (v)


Choose One:

Summer Squash and Basil Pasta

Chilled Cantaloupe Soup

Choose Three:

Salty Herb Smashed Red Potatoes

Carrot and Quinoa Salad with Celery, Cilantro and Pepitas

Sauteed Chard with Corn, White Beans and Squash “noodles”

Lemony Herb Salad


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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.

Tangy Chicken Salad in Red Leaf Lettuce Cups - Enjoy as is

Grilled Salsa Verde Chicken - Reheat in a skillet or oven at 275 until heated through

Garlic Shrimp and Asparagus Skillet - Shrimp will be VERY under-cooked. Reheat in a until heated through. Sauce will be on the side

Sweet Potato Quinoa Cakes with Blackberry Salsa - Enjoy as is. Or add to a skillet and reheat before adding sauce.

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

Soup - Enjoy as is.

Salty Herb Smashed Red Potatoes - Enjoy as is OR reheat in a skillet or the microwave.

Carrot and Quinoa Salad with Celery, Cilantro and Pepitas - Enjoy as is.

Sauteed Chard with Corn, White Beans and Squash “noodles” - Enjoy as is or reheat in a skillet until heated through

Lemony Herb Salad - Toss with the dressing and enjoy!

Christine Daley