REHEATING INSTRUCTIONS

All items are fully cooked except where indicated. Unless otherwise noted, reheat all foods until internal temperature reaches 165°F. Check internal temperature with a cooking thermometer inserted into thickest part of the food (without touching the bone in meats). Reheating times may vary based on oven type, accuracy of oven temperature, container size, type and quantity of food, and/or other variables.

PERI PERI CHICKEN

INGREDIENTS: Chicken, Ground Arbol Chili, Hungarian Paprika, Monk Fruit Sweetener, Ground Cumin, Ground Allspice, Ground Cloves, Kosher Salt.

COUSCOUS

INGREDIENTS: Couscous, Lemon Juice, EVOO, Mint, Kosher Salt.

VEGGIE CURRY 

INGREDIENTS: Whole Peeled Tomatoes, Coconut Milk, Cauliflower, Japanese Eggplant, Yellow Squash, Green Zucchini, Red Bell Pepper, Green Bell Pepper, Carrots, EVOO, Madras Curry Powder, Kosher Sea Salt.

APPLE RAISIN CHUTNEY

INGREDIENTS: Granny Smith Apples, Ginger, Red Onion, Garlic, Golden Raisins, Monk Fruit Sweetener, Apple Cider Vinegar, Mustard Powder, Bay Leaf, EVOO, Cilantro, Kosher Sea Salt.

CHOPPED SALAD

INGREDIENTS: English Cucumber, Tomatoes, Red Onion, Mint, Parsley, Lemon, EVOO, Kosher Sea Salt.

CHICKEN TINGA

INGREDIENTS: Chicken Breast, Ripe Tomatoes, Tomatillos, Chicken Broth, Chipotle Chiles in Adobo, Vegetable Oil, White Onions, Garlic, Bay Leaves, Dried Oregano, Dried Thyme, Kosher Salt, Ground Black Pepper.
 

BLACK BEANS

INGREDIENTS: Black Beans, Garlic, Onion, Oregano, Orange, Kosher Salt.

PICO DE GALLO

INGREDIENTS: Tomatoes, Onion, Cilantro, Jalapeno.

CHOPPED VIETNAMESE SALAD

INGREDIENTS: Bok Choy Leaves, Napa Cabbage, Arugula, Carrot, Cucumber, Basil, Mint, Cilantro and Roasted Peanuts. 

VIETNAMESE DRESSING

INGREDIENTS: Ginger, Shallot, Lime Juice, Rice Wine Vinegar, Tamari Sauce, Fish Sauce, Toasted Sesame Oil, Garlic, Honey, Sea Salt.

MUSHROOM SAUTEED WITH SHALLOTS

INGREDIENTS: Blue Oyster Mushrooms, Shallots, Canola Oil, Ground Pepper, Parsley.