UPDATED HOLIDAY HOURS! Delivery Customers: NO DELIVERY the week of 11/28 (CLOSED on Sunday 11/28, Monday 11/29 & Thursday 12/2). SHIPPING Customers: NO SHIPPING the week of 11/28 (CLOSED on Monday 11/29 & Thursday 12/2). If ordering, please order off of Dec 5th menu (last available delivery/shipping week before closing). Thank you!

Dill Potato Cake with Aquaponic Greens

  • $12.50

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This is the perfect lunch-break meal to keep you going during the work day. Our dill cake is huge and packed with only the best ingredients: Yukon gold potatoes, dill, shallot, red onion, parsley and our Whole30 Approved mayo and dijon mustard to hold it all together. Accompanying this dish is a salad with cherry tomatoes, roasted red peppers and watermelon radishes, all with an addicting orange dijon dressing.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film, salad and dressing from the container before cooking. Place container on a sheet pan and bake for 5 minutes. Check food then continue cooking for another 5 minutes or until warm throughout. 

Microwave: Remove plastic film, salad and dressing from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Yukon gold potato, dill, shallot, parsley, mayo, dijon mustard, salt, pepper, Revol romaine crunch, watermelon radish, cherry tomatoes, orange dijon dressing: orange juice, red wine vinegar, vegetable oil, salt, pepper and water (Allergens: Egg)

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 310
  • Fat: 23g
  • Carbohydrates: 25g
  • Protein: 4g
  • Sodium: 160mg

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.