Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.
Click HERE for full nutritional analysis.
Good evening everyone,
What a gorgeous day to deliver food! I’ll be taking a few deliveries myself this evening so I must make this short. First, I want to thank you all for ordering, and for all of the kind words we’ve been hearing back about the food and how it’s making you feel GOOD! That’s why we do this.
I’m going to post this again in my weekly menu email, but I wanted to take a second to brag about our very own Kara Livesay, who was interviewed recently by CincyChic. Here is a link to the article with a cute picture of her smiling face holding some of our tins.
Heating Instructions (4/22/14 DELIVERY)
Print them out and hang on your fridge for convenient reference.
Pesto-Rubbed Salmon with Smashed Cucumber and Green Apple Salad – Remove lid, Cucumber/Apple Salad, and pesto from tin and bake for 15 minutes at 350, or cook the salmon in a skillet over medium-high heat for 2-3 minutes per side. Pour the pesto on after cooking. Salad is served cold or room temp.
Chipotle Chicken or Braised Tofu Veggie Enchilada Bake (medium spice level) –Remove lid and bake at 350 for 15-20 minutes.
Amish Turkey Pot Roast – These were supposed to come with the paper lids, but unfortunately we ran out of them, so remove the lid, then cover with foil, and bake for 10 minutes at 400. Can also reheat in a saucepan or microwave (in a microwave safe container on REHEAT setting only)
Slow Cooker Squash Stew – Heat and serve directly in tin for 12 minutes at 350. Can also reheat in a saucepan or microwave (in a microwave safe container on REHEAT setting only)
Asian Chicken OR Tofu with Soy Noodles and Broccoli – Remove lid and pour contents into a saucepan. Cook over medium heat for 5-6 minutes, stirring frequently.
Asparagus Risotto with Pistachios – Bake this dish with the lid on for 25 minutes at 350.
Tom Kha Gai (Thai Lemongrass 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
Kale Date Parmesan Almond Salad with Wild Mushroom and Sage infused Olive Oil – The toughness and bitterness of the kale called for a pre-tossing of the kale in the dressing, which is unusual for us. The wild mushroom and sage infused olive oil on the side should complement this dish perfectly. No heating required. Eat this dish as one of your first.
Roasted Veggie Casserole – Remove lid and bake for 15-20 minutes at 350
Super Fancy Grilled Cheese – Just place it in a skillet to re-crisp and reheat.
Quiche of the Week – Bake whole pie or pieces in oven at 250 for 15 minutes.
Apple Cobbler Crumble – You can enjoy this tasty carb-free breakfast treat as is, or pour contents onto a baking sheet and bake for 8 minutes at 300 (my preferred way) or nuke it if you are in a rush. The only sugar in this dish comes from the apple.
Local Maple-Apple-Cinnamon-Walnut Oatmeal – Simply heat in microwave on reheat for 3-4 minutes, or transfer contents to a saucepan and cook on medium heat, stirring frequently, for about 6 minutes.
Sauteed Greens/Red Pepper/Chives Omelet – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.
Pumpkin Muffins – Enjoy as is, or bake them slightly for 5 minutes at 350. Very freezer friendly.
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: 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!