This Week's Menu: Tuesday, August 20th
Crab Cakes with Corn Relish
Veggie Chili (and to really follow my mom’s recipe, I’m including her fave toppings of cheese, a dollop of Greek yogurt and tortilla chips. Not included - avocado as it’s better fresh - but she also always added)
Kale Quinoa Salad
Tangy Mustard Chickpea Salad
Couscous Salad packed with Veggies
Herb Mushrooms and Goat Cheese (can come with no cheese)
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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.
Chicken Saltimbocca - Reheat in skillet or oven until heated through. BEWARE OF TOOTHPICKS!
Crab Cakes - Reheat until heated through in skillet and add corn relish.
Chicken Parmesan - Reheat in a skillet or the oven until heated through and cheese begins to bubble.
Veggie Chili - Reheat in a sauce pan or the microwave. Then add all the delicious toppings.
Pasta - Enjoy as is or reheat in the microwave
Soup - Reheat in a saucepan until warmed
Kale Quinoa Salad - Enjoy as is
Tangy Mustard Chickpea Salad - Enjoy as is
Couscous Salad - Enjoy as is or give an extra squeeze of lemon and a splash of olive oil
Herb Mushrooms - Enjoy as is OR you can reheat in a skillet