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General Tips
Microwave: Reheat on 50-70% power for even heating, 1–2 minutes at a time, stirring halfway through if possible.
Stovetop: Use medium-low heat and add a splash of water or broth if needed.
Air Fryer: Perfect for crispy items like Chicken Parm or roasted potatoes. Heat at 400°F for 4–6 minutes, checking often.
Why We Use 50-70% Power:
Even Heating: High power can heat the outside of your food too quickly while leaving the center cold. Using 50-70% power allows the heat to penetrate more evenly.
Moisture Retention: Slower reheating helps prevent our perfectly cooked proteins like chicken, salmon, and steak, as well as grains and veggies, from drying out.
Better Texture: Foods maintain their intended texture and flavor instead of becoming tough or rubbery.
This Week’s Notes
(JULY 26 - AUGUST 1)
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We want your meals to taste as fresh as the day we made them.
Follow these tips for the best results:
SPICY VODKA MOZZA STICK CAESAR
Enjoy the salad cold.
For best results, heat the mozzarella croutons in an air fryer or oven at 375°F for 3–5 minutes, or until hot and crisp. Allow them to rest for 1 minute, then add them to the dressed salad immediately before serving.
FRIED CHICKEN PARM AGNOLOTTI
Best method — oven or air fryer:
Heat the agnolotti at 375°F for 4–6 minutes, or until the exterior is crisp and the centre is warmed through.
Heat the tomato butter separately in the microwave at 70% power for 45 seconds.
Microwave:
Heat the agnolotti at 70% power for 90 seconds, followed by 15-second intervals as needed. The breading will be softer using this method.
Heat the tomato butter separately at 70% power for 45 seconds.
OXTAIL-STUFFED JAMAICAN PATTIES
Best method — oven or air fryer:
Heat the patties at 375°F for 4–6 minutes, or until the pastry is crisp and the filling is hot.
Warm the coco bread in the microwave at 70% power for 20–30 seconds. Heat the caramelized plantain at 70% power for 45–60 seconds.
Serve the warm patty inside the coco bread with the chilled Jamaican pepper slaw and caramelized plantain.
SOUR CHERRY COLA SHORT RIB
Heat the potato purée, broccolini and sour cherry cola reduction at 70% power for 1½–2 minutes, stirring or rotating halfway through.
Heat the short rib separately at 50% power for 30 seconds per side, followed by 15-second intervals until warmed to your preference. Do not overheat.
Reassemble the dish and finish with the horseradish crème fraîche.
PEACH BURRATA CHICKEN
Heat the sweet potatoes, corn and peaches at 70% power for 1–1½ minutes.
Heat the chicken separately at 70% power for 30 seconds per side, followed by 15-second intervals as needed.
Reassemble with the burrata, basil pesto and toasted pine nuts after reheating.
THAI PEANUT BBQ CHICKEN
Heat the rice at 70% power for 1½–2 minutes. Heat the chicken separately at 70% power for 30–45 seconds per side, followed by short intervals as needed.
Serve with the chilled green papaya slaw and peanut dipping sauce, then finish with the lime and crushed peanuts.
CHAR SIU BBQ PORK
Heat the ginger-scallion rice and charred green beans at 70% power for 1½–2 minutes.
Heat the char siu pork separately at 50% power for 30 seconds per side, followed by 15-second intervals as needed.
Reassemble the dish and serve with the chilled sesame cucumber salad.
HALLOUMI-STUFFED LAMB KOFTA
Heat the turmeric basmati rice at 70% power for 1½–2 minutes.
Heat the lamb kofta separately at 50% power for 30 seconds per side, followed by 15-second intervals until warmed through.
Reassemble with the tomato-cucumber salad and toum crema, then finish with the pomegranate molasses.
BROWN BUTTER SALMON
Heat the corn purée, broccolini and vine tomatoes at 70% power for 1–1½ minutes.
Heat the salmon separately at 50% power for 20–30 seconds per side, followed by 10–15-second
intervals until gently warmed. Avoid overheating to preserve the medium cook.
Reassemble the dish after warming the salmon. Place the compound lemon brown butter directly on top of the salmon, then microwave the assembled dish for an additional 15 seconds.
build your own meals
For the best dining experience, we recommend heating proteins separately from the starch and vegetable components whenever possible.
Heat the base at 70% power for 1–1.5 minutes, or until warmed through.
Heat the protein separately at 50% power in 30-second bursts, rotating between each interval, until just warmed through.
This gentle approach helps preserve the texture and juiciness of delicate proteins such as our perfectly cooked chicken, steak and salmon while ensuring the accompanying components are properly heated.