August 27th Reheating Instructions

RATATOUILLE BRAISED CHICKEN

Preheat oven to 350 degrees.

Remove lid and place container of Ratatouille-Braised Chicken on a baking sheet.  Warm in oven for 15 minutes until bubbling hot.  Transfer to plates and finish with basil.  Serve over New Potatoes and Green Beans

New Potatoes and Green Beans

Remove plastic lid from container.  Place container on baking tray and warm in oven preheated to 350 degrees for about 15 minutes until Polenta is hot.

__________________________________________________________________ ______

PORK SAUSAGE STUFFED PEPPERS

Remove plastic lid from container.  Place containers of stuffed peppers on baking tray and warm in oven preheated to 350 degrees for about 15-20 minutes until tomato sauce is bubbling hot and steaming. Transfer to a plate with Polenta, Spinach, and Turnips. Garnish with Grated Parmesan Cheese and Chopped Parsley.

Oven Baked Polenta

Remove plastic lid from foil container.  Place container on baking tray and warm in oven preheated to 350 degrees for about 15 minutes until Polenta is hot.

Sautéed Spinach and Turnips

Remove lid and warm in oven for 12 minutes.

__________________________________________________________________ ______

WILD SALMON MEEZE BOWL

Oven: Remove plastic lid from container.  Place salmon on baking tray and warm in oven preheated to 300 degrees for about 5-10 minutes until warm, being careful not to overcook it and dry it out. Transfer to a plate with Lettuces, Tomatoes, Olives, Summer Squash And Roasted Red Pepper Walnut Sauce.

STOVETOP: Remove sauce cup & raw vegetables. Heat a lightly oiled pan to medium heat. Add salmon and roasted summer squash to this pan. Stir the squash for 2 minutes. Flip salmon halfway. Plate. Spread the red pepper walnut sauce on a plate or bowl and serve the salmon and squash with the raw vegetables on top of the red pepper walnut sauce.