This Week's Menu: Tuesday, August 20th

Choose Two:

Chicken Saltimbocca

Crab Cakes with Corn Relish

Chicken Parmesan

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)

Choose One:

Veggie Lasagna

Spicy Gazpacho

Choose Three:

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

Christine Daley