Menu Notes 1/21/14

Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.

Click HERE for full nutritional analysis.

Hey everyone, my apologies on getting this out so late this week. With 2 menus and extras happening, compiling this info is a daunting task. I’m going to spend some time reworking the way the analysis is handled this week, cuz this is nuts.

Lots of new things coming soon. Thanks for ordering! Now go on, be healthy, we’ve got your back!

Chef Brandon, Kara, Heidi, Debbie, Rich, Don, Kate, Nikki

Quinoa Crusted and Lemon Seared Salmon with Roasted Garlic Brussel’s Sprouts

Remove lid and bake at 350 for 20-25 minutes. Oven times and thickness of filets vary.  For crispy Quinoa crust, place Salmon in skillet on medium and cook for 5 minutes per side, flipping occasionally.

Nav Ratan Korma

Heat in oven at 400 with lid ON for 15-20 minutes, or transfer to saucepan and heat on medium high, stirring occasionally, for 8 minutes.

Microwave in microwave safe dish only.

Lemon Pepper Chicken w/ Asparagus

Remove lid and bake at 350 for 20-25 minutes. May also be cooked in a skillet on medium-high. Thickness of filets varies.

Portobello Pizza

Remove lid and bake at 350 for 20 minutes. Bake longer for a softer mushroom. Mushrooms sizes vary, some tins contain 1 giant one, while others contain 2 smaller ones.


Remove lid and side cup of cashew dip. Dolmas can be eaten cold or steamed for 15 minutes by adding a 1/8 cup of water to tin and covering with foil in an oven at 400.

Vegan Fish Tacos

Warning, breading on tofu sticks is VERY fragile. Enjoy fish tacos cold or place sticks and tortillas into a skillet and heat, then assemble.

Stews and Soups are all fully cooked, ready to heat and serve.