Guide to Reheating

Many dishes on our menu are designed to be delicious room temp, chilled or warmed up.

Most dishes are packaged fully composed, but we will note when a sauce is kept on the side.

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 (will be noted on container)

Green Salads

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

Cleaned base greens and salad accompaniments will be packaged separately; mix together in a bowl that seems too large for the job and toss with dressing to taste - clean hands work well for this!

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 sauce in sauté pan over medium heat, add pasta to coat & warm through. Add a splash of 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 & loaf (soda) breads are best eaten at room temperature or reheated slightly

To toast, slice, spread with butter or oil & toast butter-side down on skillet over medium heat until golden brown

Fruit salads best eaten cold or at room temperature