This Week's Menu: Tuesday, July 2nd
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)
Summer Squash and Basil Pasta
Chilled Cantaloupe Soup
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!