Menu Notes 4/15/14

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

Click HERE for full nutritional analysis.

Good evening, my friends. We do apologize for any confusion caused this week by our supplier issues. It reminds us to be grateful of all of the farmers, distributors, fish-mongers, etc. who are on-point in getting us the high-quality ingredients we need every week to make HealthSavor happen.

The end result of US getting the healthiest, cleanest and highest quality food in the tri-state to YOU is #1 priority above all else.

Now, dig in!!

Wild Caught Flounder with Cilantro Pesto and Asparagus-Cashew Brown Rice Pilaf
– Since this is such a fresh and delicate fish, we figured we would embrace this quality and allow the pieces to mix better with the cilantro pesto..  this also makes reheating very easy. The dish is fully cooked, so you can simply reheat  in the oven with lid ON at 350 for 15-20 minutes. Alternatively, you can transfer to a microwave safe dish and microwave (on reheat setting only) for 2-4 minutes.

Amish Turkey and Spinach Meatballs with Marinara and Quinoa Pasta – This dish is fully cooked and only requires heating. Remove lid and stir the dish once to cover the pasta with the sauce to prevent drying. Bake at 350 for 15 minutes. May also be cooked entirely in a saucepan over medium heat for 10 minutes, stirring occasionally.

Kale Artichoke Portobello Casserole – Heat and serve by placing in the oven with lid ON for 15 minutes at 350. A lot of flavor went into this, so if it by chance seems bland to you, just add a bit of salt and the flavors will pop.

Paleo Dolmas with Cashew Dip – No heating necessary.

Vegan Over-sized Fish Tacos – Heat “fish sticks” on medium heat in a skillet, then assemble tacos to your preference. Tortillas work best lightly heated in a skillet or microwave, as well.

Eggplant Parmesan with Spaghetti Squash
– Remove lid and sauce and bake at 400 for 8 minutes. Pour sauce all over and bake an additional 4 minutes. For ultra crispy eggplants, place them in a skillet and crisp on each side for 2-3 minutes on medium-high, then bake with sauce on for 3 minutes.

Amish Chicken “Tortilla” Soup – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

Moroccan Split Pea Soup (20 oz) – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

Apple FlaxJacks – Simply heat them up in a skillet and enjoy!  Approximately 2-3 minutes per side on medium-high will do. Freezer friendly.

Slice of the Farm – The quiches are simply divine heated in a toaster oven or conventional oven for 10 minutes at 300. May also be microwaved very briefly if on-the-go.

Veggie Omelet, Made Easy – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.

Kids Amish Chicken, Cheese, Spinach Quesadilla: Place in a skillet over medium heat until cheese is melty.

KIDS Portobello Veggie Burger with Spinach/Kale Chips: Cook burger in skillet over medium-high heat for approx 4 minutes per side, pouring cheese on at the end. For best results, toast bread just before serving.

Chicken Tenders
: I included some organic dijon/raw honey sauce. The tricky part about these is, they are fully cooked, but the sweet potato fries need to bake for 25 minutes at 375. So, remove the tenders, bake the fries, and place tenders in with the fries during the last 6 minutes of cooking. You got this!

As always, for the best Cincinnati organic food meals, delivered right to your door, CONTACT HealthSavor!