Reheating time: 7-10 minutes

Oh yeah. This dinner is right up my alley. Hard to go wrong with any combination of these ingredients, but when you get them just right, they really sing. The flavors and textures are all so unique and complex, but so simple at the same time. This is one of those dinners that is truly backed with intention- everyone knew their goal, and they executed it perfectly. We strive for intention with everything we do here- from the cooking, to the portioning, to the packing, and the deliveries. Premeditated thought can be taken for granted. It’s important to constantly remind ourselves of our goals, our intentions, and the steps that we take towards them. But also, you gotta just roll with it sometimes- the eggplant cooked down like crazy, and I was freaking out because we were pretty far off from our portion guidelines- but then I tasted it- and the flavors were so intense, I almost felt better that we were giving a bit less than usual. It’s a knockout, and should be enjoyed as such- sparingly, and with intent 🙂 So, with an open mind (and an empty stomach), prepare for some thoughtful dining. Get in there!

For the beef + broccoli:

This saucy mix of veggies and shaved sirloin is everything I want to eat, ever. Spicy, aromatic, and full of flavors and textures. Two options for reheating- first is to broil it in an even layer, on a sheet tray lined with tinfoil until nice and hot. This is the easiest way, but might not give you the caramelization that you want. Second way is to hit it in a hot saute pan with a splash of oil, and fry it up. Toss till everything is sizzling happily, and the sauce clings to the beef + veggies. Or, just microwave till hot!

For the eggplant:

Big joke here (especially if you read the reheating instructions for the curried orzo bowl last night…), but I would *gasp* enjoy the eggplant cold! There’s just something about cool chunks of eggplant and fresh herbs… I can’t explain it. It’s a great temperature contrast to the hot beef and rice. But, you can also heat it up, in a pan or a broiler same as the beef + veggies. Let me know what you decide! 

For the cucumbers:

Well, these ones are obviously cold- shake them up in the container to mix in the dressing, and then using a slotted spoon, scoop them right out onto your plate. Save the liquid for a salad dressing, or for making more marinated cucumbers! The dressing is good in the fridge for a couple days. 

To plate:

Think compartments. A little pile of beef and veggies, a little pile of eggplant, and some cukes to wash it all down. Try every combo- the flavors, textures, and temperatures are what make this dinner so special. 

Enjoy!