Greek Carnivore Meal - Serves 4

SOUP • Avgolemono - 32oz. Egg Lemon Soup
APPETIZER • Spanakopita - Spinach and Feta filo pies
MAIN • Moussaka - Eggplant and ground beef casserole
MAIN • Chicken Yiouvetsi - Chicken and orzo in a tomato sauce
SIDE • Oven Roasted Greek Potatoes
DESSERT • Portokalopita - Traditional orange cake dessert

SOUP •
Avgolemono - 32oz. Egg Lemon Soup
ALLERGENS: wheat (gluten), soy, egg, milk
INGREDIENTS: chicken stock, flour, egg, milk, lemon, corn starch, rice, salt, spices

APPETIZER • Spanakopita - Spinach and Feta filo pies
ALLERGENS: wheat (gluten), milk, nuts, soy, egg, sesame
INGREDIENTS: pastry phyllo, spinach, onion, feta cheese, mizithra cheese, semolina, eggs, mustard, celery, leeks, dill, salt, spices, sunflower oil

MAIN • Moussaka - Eggplant and ground beef casserole
ALLERGENS: wheat (gluten), egg, milk
INGREDIENTS: potato, eggplant, braised ground beef (ground beef, onion, garlic, bay leaf, cinnamon, red wine, tomato paste, sugar, paprika, pomace oil), bechamel sauce (milk, flour, butter, salt, black pepper, white pepper, parmesan cheese, nutmeg, egg) •

Chicken Yiouvetsi - Chicken and orzo in a tomato sauce
ALLERGENS: wheat (gluten), soy, egg, milk
INGREDIENTS: orzo, chicken (cinnamon, bay leaf, tomato paste, onion, garlic, vegetable stock (carrot, onion, celery, corn oil), apple cider vinegar, sugar, red wine, paprika, pomace oil, thyme, oregano), sun dried tomato, mizithra cheese, parsley

SIDE • Oven Roasted Greek Potatoes
ALLERGENS: -
INGREDIENTS: potatoes, lemon, mustard, rosemary, honey, vegetable stock (carrot, onion, celery, corn oil), thyme, oregano, salt, black pepper, garlic, pomace oil

DESSERT • Portokalopita - Traditional orange cake dessert
ALLERGENS: wheat (gluten), egg, milk
INGREDIENTS: pastry phyllo, sugar, yogurt, canola oil, butter, egg, vanilla paste, orange, baking powder, Lavender syrup

Freshly prepared to order

REHEATING INSTRUCTIONS For food safety ALWAYS reheat to an internal temperature of 165F. Please use a thermometer.

AVGOLEMONO - STOVE TOP
• ADD THE SOUP IN A POT WITH SOME WATER
• THAW THE SOUP IN MEDIUM LOW HEAT UNTIL HOT
• STIR THE SOUP FREQUENTLY TO PREVENT SCALDING
• Reheat to a minimum of 165F. Check with a thermometer

SPANAKOPITA OVEN
• THAW THE SPINACH PIE IN THE COOLER OVERNIGHT OR THAW AT ROOM TEMPERATURE ON A KITCHEN COUNTER, FOR TWO HOURS
• PREHEAT YOUR OVEN TO 400F
• TRANSFER THE SPINACH PIE ON A BAKING SHEET LINED WITH PARCHMENT PAPER
• Reheat to a minimum of 165F. Check with a thermometer

MOUSSAKA - OVEN
• THAW MOUSSAKA IN THE COOLER OVERNIGHT OR THAW AT ROOM TEMPERATURE ON A KITCHEN COUNTER, FOR TWO HOURS
• PREHEAT YOUR OVEN TO 400F
• TRANSFER MOUSSAKA IN AN OVEN SAFE DISH AND COVER IT WITH FOIL
• Reheat to a minimum of 165F. Check with a thermometer

CHICKEN YIOUVETSI - OVEN
• THAW CHICKEN YIOUVETSI IN THE COOLER OVERNIGHT OR THAW AT ROOM TEMPERATURE ON A KITCHEN COUNTER, FOR TWO HOURS
• PREHEAT YOUR OVEN TO 400F
• TRANSFER CHICEKN YIOUVETSI IN AN OVEN SAFE DISH
• ADD SOME WATER AND COVER WITH FOIL
• Reheat to a minimum of 165F. Check with a thermometer

OVEN ROASTED GREEK POTATOES - OVEN
• THAW OVEN ROASTED GREEK POTATOES
• IN THE COOLER OVERNIGHT
• PREHEAT YOUR OVEN TO 400F
• TRANFER OVEN ROASTED GREEK POTATOES IN AN OVEN SAFE DISH
• Reheat to a minimum of 165F. Check with a thermometer

PORTOKALOPITA
• THAW ORANGE CAKE IN THE COOLER OVERNIGHT

STORAGE
CAN BE STORED IN THE REFRIGERATOR FOR UP TO 3 DAYS (BEFORE HEATING), OR PLACED IN THE FREEZER IMMEDIATELY UPON ARRIVAL.

TO FREEZE, PLACE THE CONTAINER IN THE FREEZER AND STORE FOR UP TO 2 WEEKS.

NOTE: Heat intensity and time might vary based on the power of your device

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