REHEATING GUIDE 
AND SERVING SUGGESTIONS
FOR 11/19/25  

•  ENTREE: Chicken Parmesan - Springer Mtn chicken thighs, organic seasoned bread crumbs, parm and mozz
  • reheat in oven @400F in a baking dish or sheet pan on top of a bit of red sauce
  • skillet over MedHi
  • toaster oven - lay flat on baking sheet/tray

• VEG 1: Roasted Spaghetti Squash w/ organic olive oil and Studio Mama Herb Salt
  • heat in skillet or pot over Med-Hi
  • heat in oven @400F for 10-15 mins
  • microwave
    
    
• VEG 2: Braised Kale
  • skillet or pot over MedHi
    
  • microwave
    
    
• GREENER ROOTS NASHVILLE BLEND LETTUCES
  • hand tear for use as a full salad or salad base
  • use whole leaves on a sandwich
  • use whole leaves as a wrap
    
    
• SAUCE 1: Shallot-Champagne Vinaigrette
  • use as salad dressing
  • use as a marinade, dip, or sauce for proteins or veggies
    

• SAUCE 2: Red Sauce made from the last of the local tomatoes that Ive had stashed
  • heat in a pot or microwave, serve on or under the chicken parm
    
    
• BAKED GOOD: Invisible Apple Cake - regional golden delicious and honey crisp apples sliced super thin and barely held together by a tender batter.
  • shove in your face hole as is
  • warm in the oven or microwave, eat w/ ice cream and hot caramel
    
    
• FARM EGGS: Kentucky Farm Fresh USDA, 100% non-GMO, free range, high quality, deep orange yolks
  • breakfast
  • baking
  • boiling
  • deviled
  • frittata with any leftovers from list above