BEST PRACTICES FOR REHEATING

Many of our dishes are fantastic room temp, chilled or warmed up. Most dishes are packaged fully composed so you do not need to do extra work with assembly and we will specify if anything is par-cooked and needs to be finished with heat for safety purposes.

 

Soups

Stove Top: reheat over low heat, stirring every 30 seconds until heated to your desired temperature (4-8 minutes)

Microwave: partially cover the vessel and stir every 30 seconds

Some soups are best cold

Green Salads

Cleaned base greens and salad accoutrements will be packaged separately; toss together in a medium to large bowl and add dressing to taste

Allow sauces, dressings and vinaigrettes to come to room temperature so they can loosen

Grains

Grain-based salads are best if eaten at room temperature, but are also wonderful hot or cold

Cheese will melt when reheating

Vegetables

Hearty vegetable salads are best if eaten at room temperature, but are also wonderful hot or cold

Oven: transfer into a heatproof vessel @ 350°F until warmed through (5-10 minutes)

Cheese will melt when reheating

Pasta

pasta dishes are prepared al dente and soften in their sauces

Pasta dishes are best at room temperature or cold

Stove: heat in pan over medium heat, adding water as needed so the sauce doesn’t reduce

Microwave: partially cover the vessel and stir every 30 seconds

Meat / Poultry / Fish

meat dishes are prepared medium-rare, poultry dishes are fully cooked through, with sauce on the side

Eat all fish and seafood dishes first

Oven: transfer meat/poultry/fish and sauce in a covered oven-safe containers or wrapped in aluminum foil @ 375°F for 5-15 minutes depending on desired temperature and doneness

Stove: reheat sauce over low heat, stirring every 30 seconds until heated to your desired temperature; pour over room temperature meat/poultry/fish

Desserts

Cookies, brownies, bars & scones best eaten at room temperature

Muffins & load breads are best eaten at room temperature or reheated slightly

Slice, spread with butter / coconut oil & toast butter side down on skillet over medium heat until golden brown

Fruit salads best eaten cold or at room temperature