REHEAT INSTRUCTIONS

MAINS

PLEASE NOTE! While your aluminum container and lids are over-safe, the labels on your containers CANNOT go in the oven. To reheat, please remove the label before putting your container in the oven, or remove the entire lid and replace with aluminum foil. 

Cauliflower Mac n' Cheese: For the oven, heat to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. We don’t recommend reheat in the microwave as the pasta may end up overcooked! 

Seared Carolina Shrimp with Corn & Tagliatelle: In a 8 - 12" skillet over medium heat, add a splash of cooking oil and sauté pasta dish for 3 - 5 minutes until warmed through. 

Parmesan Crusted Cauliflower Steak: Heat oven to 400°. Remove paper cover and place aluminum serving dish in the oven and heat for 6 - 8 minutes; or until warmed through and crispy.

Korean Fried Chicken: Heat oven to 400°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 10 minutes; or until warmed through and crispy.

Grilled Pesto Chicken: While we prefer our chicken chilled,  you may heat gently in the oven. Remove paper cover and place aluminum serving dish in the oven. Reheat, cover with foil for 10  minutes. 

Squash Mac n Cheese: For the oven, heat to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. We don’t recommend reheat in the microwave as the pasta may end up overcooked! 

Balsamic Marinated Chicken Breast with Blistered Tomato: While we prefer our chicken chilled,  you may heat gently in the oven. Remove paper cover and place aluminum serving dish in the oven. Reheat, cover with foil for 10  minutes. 

Miso Eggplant:  Heat oven to 325°. Remove paper cover and place aluminum serving dish in the oven. Reheat, cover with foil for 10  minutes.

Grass-Fed Flank Steak: Heat oven to 275°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through. 

Veggie Cakes: For the oven, heat to 400° and remove lid from container. Reheat, uncovered, for 5-10 minutes. Finish with horseradish cream.

Cauliflower Parmesan: Heat oven to 350° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. Remove cover and turn over to 450° for 5 minutes to crisp the cheese

Tuna Tataki: This dish is best served chilled.

Crispy Chicken Thighs: Heat oven to 325°. Remove paper cover and place aluminum serving dish in the oven. Reheat, cover with foil for 10  minutes, then remove foil, turn oven to 450° and heat, uncovered, to crisp skin, about 5 minutes. Finish with chopped herb dressing.

Tamari Honey Salmon: Heat oven to 275°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through. 

Pappardelle with Duck Ragu: Heat oven to 350°and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. 

Wild Mushroom Polenta: Heat oven to 350° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. Remove cover and turn over to 450° for 5 minutes to crisp the wild mushrooms.

Seared Shrimp with Garlic Herb Sauce: While we prefer our shrimp chilled or at room temperature,  you may heat a skillet with your preferred oil and gently cook until warmed through. 

Spring Green Lasagna: For the oven, heat to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. We don’t recommend reheat in the microwave as the pasta may end up overcooked! 

Edamame Falafel: For the oven, heat to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. We don’t recommend reheat in the microwave as the pasta may end up overcooked! 

Picnic Chicken: Heat oven to 400°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 10 minutes; or until warmed through and crispy.

Chicken Pot Pie: Heat oven to 350°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through.

Korean Short Ribs: Heat oven to 400°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through. 

Herb Crusted Salmon: Heat oven to 275°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through. 

Lemon Chicken Breast: Heat oven to 350°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through.

Meatballs: For the oven, heat to 400° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for 15-20 minutes. Alternatively, transfer to a microwave safe container and reheat in the microwave in intervals (so sauce doesn’t splatter everywhere!) until the center of meatballs are warmed through. 

Pasta al Forno with Prosciutto & Peas: For the oven, heat to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) for about 15 minutes. We don’t recommend reheat in the microwave as the pasta may end up overcooked! 

Steamed Bass in Spinach Broth: Heat oven to 250°. Remove paper covering and place aluminum serving dish in the oven and heat for 10-15 minutes; or until warmed through. Sauce on side

Grain-Free Salmon Cakes: For the oven, heat to 400° and remove lid from container. Reheat, uncovered, for 5-10 minutes.  

Cascun Farms Whole Chicken: Heat oven to 325°. Remove chicken from roaster and set on oven safe tray. Reheat, cover with foil 10 - 15 minutes, then remove foil, turn oven to 450° and heat, uncovered, to crisp skin, about 5 minutes. Finish with salsa verde. 

Cauliflower Romesco: Heat oven to 300°. Remove paper cover and place aluminum serving dish in the oven and heat for 10 - 15 minutes; or until warmed through. Sauce on side.

SIDES

Potato Wedges with Charred Shallot: Heat oven to 400°. Transfer potatoes to an oven-safe tray or dish and reheat, uncovered, until warmed through, about 10 minutes. 

Tarragon & Confit Garlic Roasted Broccoli: To serve warm, heat the oven to 375°. Transfer broccoli to an oven-safe tray or dish and heat uncovered for 10 minutes. 

Grilled Zucchini with Feta: We love our zucchini chilled or room temperature. To serve warm, heat the oven to 450°. Transfer to an oven-safe tray or dish and heat uncovered for 5 minutes. 

Arancini: Heat oven to 325°. Remove paper cover and place aluminum serving dish in the oven. Reheat, cover with foil for 10  minutes, then remove foil, turn oven to 450° and heat, uncovered, to crisp arancini, about 5 minutes. 

Confit Rainbow Carrots: We love our carrots chilled or room temperature. To serve warm, heat the oven to 375°. Transfer carrots to an oven-safe tray or dish and heat uncovered for 10 minutes. Finish with reserved micro-greens

Mashed Potatoes: Heat oven to 300°. Remove paper cover and place aluminum serving dish in the oven and heat for 8 - 12 minutes; or until warmed through.

Crunchy Greens: Best served chilled from the fridge or at room temperature.

Smashed Potatoes & Harissa: Heat oven to 400°. Transfer potatoes to an oven-safe tray or dish and reheat, uncovered, until warmed through, about 10 minutes. Serve with harissa!

Shaved Vegetable Salad: Best served chilled from the fridge or at room temperature.

Cauliflower with Crispy Chickpeas: Best served chilled from the fridge or at room temperature.

Wheatberry & Cranberry: Best served chilled from the fridge or at room temperature.  To serve warm, heat a non-stick sauté pan over medium heat. Add wheatberry salad and cook, stirring, for 5 minutes. 

Charred Broccoli with Pistachio Pesto: We love our broccoli chilled or room temperature. To serve warm, heat the oven to 375°. Transfer broccoli to an oven-safe tray or dish and heat uncovered for 10 minutes. 

Roasted Carrot Farro with Walnuts & Dates: Best served straight from the fridge or at room temperature. To serve warm, heat a non-stick sauté pan over medium heat. Add farro salad and cook, stirring, for 5 minutes. 

SOUP

Corn Soup: Transfer soup to a medium pot. Heat, covered, over medium heat, stirring often, until soup is bubbling a bit and warmed through (although beware pureed soups can aggressively bubble out of the pot!), about 5 minutes. Top with tarragon oil and crushed croutons.

Chicken Vegetable: Transfer soup to a medium pot. Heat, covered, over medium heat until soup is bubbling and warmed through, stirring occasionally, about 5 minutes. 

Butternut Squash: Transfer soup to a medium pot. Heat, covered, over medium heat, stirring often, until soup is bubbling a bit and warmed through (although beware pureed soups can aggressively bubble out of the pot!), about 5 minutes. 

Carrot Ginger: Transfer soup to a medium pot. Heat, covered, over medium heat, stirring often, until soup is bubbling and warmed through, about 5 minutes.

Pea Soup: Transfer soup to a medium pot. Heat, covered, over medium heat, stirring often, until soup is bubbling and warmed through, about 5 minutes.

Gazpacho: This soup is best served chilled.

MISC

Frittata Bites: For the oven, heat to 325°. Remove lid and reheat, uncovered, for 15-20 minutes. Alternatively, heat in the microwave for 1-2 minutes.

Squash Mac n’ Cheese: Heat oven to 375° and reheat, covered (with label removed from lid, or lid replaced by aluminum foil) until warmed through, 10-15 minutes. If desired, remove cover and continue heating to crisp cheese under broiler for 2-3 minutes.  

Confetti Polenta: Heat oven to 400° and reheat, uncovered until warmed through, 10-15 minutes.