CUMIN LAMB NOODLES

Stove-top: Bring pot of water to a rolling boil. Season water with salt. Separate noodles and add to water. Boil for around 2 minutes, or until noodles float to the top and are soft.

Strain noodles and coat with a small amount of oil to prevent sticking. Heat lamb stew in a separate pot until hot, and pour over noodles. 

Enjoy!

AMERICAN CLASSIC TOMATO SOUP

Stovetop: In a saucepan over medium-high heat, add soup and reheat for 3-5 minutes or until hot.

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Microwave: Add soup to microwave safe dish. Reheat on high for 1 to 2 minutes or until hot. 

INDONESIAN INSPIRED LEMONGRASS COCONUT CHICKEN

Stovetop: Heat a saucepan over medium heat. Add chicken to the pan and reheat for 5-7 minutes, or until hot. Reheat rice separately in a clean pot until hot. 

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Microwave: Add chicken to microwave safe dish. Reheat on high for 1 to 2 minutes or until hot. Reheat rice separately in a clean dish until hot, about 1 minutes

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This dish uses fresh lemongrass, which we do not recommend eating as it is very woody. We pick out as much a lot of the lemongrass while packing the dish, but some may remain. Please pick it out as well or eat around it. 

Stovetop: In a saucepan over medium-high heat, add succotash and reheat for 3-5 minutes or until hot.  Reheat grits separately until hot, around 1 minute. If the grits are too thick for your liking, feel free to mix in 1 tablespoon of milk, water, or butter to loosen it up.

Microwave: Add succotash to microwave safe dish. Reheat on high for 1-2 minutes or until hot. Reheat grits separately until hot in a clean pot. If the grits are too thick for your liking, feel free to mix in 1 tablespoon of milk, water, or butter to loosen it up.

WAMPANOAG INSPIRED SUCCOTASH W/ CHEESY GRITS

SICHUAN INSPIRED
MAPO TOFU

VIETNAMESE INSPIRED GRILLED PORK OR TOFU NOODLE SALAD

Stovetop: Bring a pot of water to a boil. Remove from heat and add your noodles. Soak your noodles between 10-15 seconds until they are soft. No other cooking is needed!

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Reheat the grilled pork or tofu in either a hot pan for 1-2 minutes or in the microwave for 30 seconds until hot. Add pork to your soft noodles, along with the pickled daikon, carrots, crushed peanuts, noodle sauce, and crispy shallots. Enjoy!

HOT AND DRY WUHAN NOODLES

Stove-top: Bring pot of water to a rolling boil. Season water with salt. Separate noodles and add to water. After 1 minute, add greens to the pot with noodles. Boil for 1 more minute, or until noodles float to the top and are soft.

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Strain noodles. Pour peanut sauce directly onto hot noodles, along with pickles and crushed peanuts. Mix everything together thoroughly.

PORK AND MUSTARD GREENS BAOZI 

Stovetop: Bring a pot of water to a boil. Line a steamer basket with aluminum foil or parchment paper, and drizzle a bit of oil on it. Place the steamer basket over the boiling water and add your buns. Cover the pot with the basket with a lid and steam for 5-8 minutes or until the baozi is hot. 

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Microwave: Wrap your baozi loosely with a damp paper towel. Place baozi on a microwave-safe plate and reheat for about 20 seconds until piping hot. Add slightly more time if necessary—but not too much or your bun will dry out.

EGG AND CHINESE CELERY BAOZI

Stovetop: Bring a pot of water to a boil. Line a steamer basket with aluminum foil or parchment paper, and drizzle a bit of oil on it. Place the steamer basket over the boiling water and add your buns. Cover the pot with the basket with a lid and steam for 5-8 minutes or until the baozi is hot. 

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Microwave: Wrap your baozi loosely with a damp paper towel. Place baozi on a microwave-safe plate and reheat for about 20 seconds until piping hot. Add slightly more time if necessary—but not too much or your bun will dry out.