PLEASE NOTE: ALL ITEMS TO BE RE-WARMED IN A PRE-HEATED 375F OVEN PIRI PIR GRILLED SHRIMP *IMPORTANT NOTE BEFORE WARMING served with cucumber mint tzatziki (*Gluten Free) PLEASE OPEN THE LIDS OF YOUR DISHES AND OVEN: WARM 6-8 MINUTES UNCOVERED OR UNTIL HOT REMOVE ALL PLASTIC SAUCE CONTAINERS FROM TZATZIKI: SERVE ON THE SIDE WITH SHRIMP THE FOIL CONTAINERS BEFORE PLACING FOOD IN (*DO NOT RE WARM) THE OVEN! CHERMOULA ROASTED SALMON HARISSA-HONEY GRILL ED CHICKEN BREAST Green Herb Zhug & Labneh (*Gluten Free) Served with Yogurt Labneh (*Gluten Free) OVEN: 8-10 MINUTES UNCOVERED OR UNTIL WARM LABNEH & ZHUG: SERVE ON TOP OR ON THE SIDE OF OVEN: 10-15 MINUTES CO VERED OR UNTIL HOT YOGURT LABNEH: SERVED ON THE SIDE AFTER CHICKEN SALMON IS REWARMED KUNG PAO GLAZED TOFU STEAKS DIJON MOLASSES GRILLED CHICKEN BREAST with Radish-Green Apple Slaw (*Vegan/Gluten Free) Served with Celery Heart-Herb Salad OVEN: 8-12 MINUTES UNCOVERED OR UNTIL HOT (*Gluten Free/ Dairy Free) RADISH-APPLE SLAW: TOP EACH TOFU STEAK WITH OVEN: 10-15 MINUTES COVERED OR UNTIL HOT SLAW OR SERVE ON THE SIDE (*DO NOT RE WARM) HERB SALAD: TOSS HERB SALAD WITH VINAIGRETTE. SERVE ON TOP OF EACH B REAST OR ON THE SIDE BBQ GLAZED PORK RIBS AFTER CHICKEN IS REWARMED Pork Side Ribs, House BBQ sauce (*Gluten Free) *NOTE: FOR BEST RESULTS TAKE RIBS OUT OF JERUSALEM SPICED FRIED CHICKEN FRIDGE AND ALLOW TO COME UP TO ROOM Served with Tahini Ranch Dipping Sauce TEMPERATURE APPROXIMATELY 20 MINUTES OVEN: WARM 10-15 MINUTES UNCOVERED OR UNTIL BEFORE REWARMING HOT & CRISPY OVEN: REMOVE FROM PLASTIC & PLACE ON A TAHINI RANCH: SERVE ON THE SIDE OR DRIZZLE ON TOP PARCHMENT LINED BAKING SHEET. COVER RIBS OF CHICKEN AFTER REWARMING WITH FOIL & WARM IN OVEN FOR 15 MINUTES COVERED THEN WARM FOR AN ADDITIONALY 5 PANKO CRUSTED CHICKEN FINGERS MINUTES UNCOVERED OR UNTIL HOT Served with Plum Sauce THROUGHOUT. OVEN: 8-10 MINUTES UNCOVERED OR UNTIL HOT HEIRLOOM TOMATO FLATBREAD PIZZA SWEET & “NOT SO SPICY” CRISPY BEEF Oven Roasted Heirloom Tomato, Caramelized Onions, Basil Hanger Steak, Sriracha- Honey-Soy Glaze, Scallions Pesto, Goat Cheese, Arugula OVEN: 10-12 MINUTES UNCOVERED OR UNTIL HOT OVEN: WARM FOR 6-10 MINUTES UNCOVERED OR UNTIL HOT. CUT INTO SLICES AND SERVE HICKORY WOOD SMOKED BEEF BRISKET OVEN: WARM COVERED FOR 15-20 MINUTES OR UNTIL TOBEN’S FAMOUS HAND MADE HOT GNOCCHI FUNGHI Wild Mushrooms, Green Peas, Black Truffle, SUMMER SQUASH BRANZINO Light White Wine Cream Sauce Summer Squash-Radish Slaw & White Wine Vinaigrette OVEN: 15-20 MINUTES COVERED OR UNTIL HOT (*Gluten Free) OVEN: WARM UNCOVERED FOR 8-10 MINUTES OR UNTIL HOT SQUASH-RADISH SLAW: TOSS SLAW WITH VINAIGRETTE. PLACE A SMALL AMOUNT ON TOP OF EACH FILET OR SERVE ON THE SIDE PLEASE NOTE: ALL ITEMS TO BE RE-WARMED IN A PRE-HEA TED 375F OVEN CAVATELLI WITH CHICKEN SAUSAGE & RAPINI House chicken sausage, rapini, garlic, chili flakes, white HANDMADE VEGETABLE SPRING ROLLS wine, Grana Padano Carrots, Taro, Mung Bean Noodles, Tofu, Mushrooms OVEN: 10-12 MINUTES COVERED OR UNTIL HOT served with Roasted Plum Dipping Sauce (*Vegan) STOVE TOP ALTERNATIVE: RE WARM IN A HEAVY BOTTOM OVEN: 8-10 MINUTES UNCOVERED OR UNTIL HOT SKILLET OR POT ON MEDIUM HEAT UNTIL VERY HOT,STIRRING OFTEN (*USE A TOUCH OF WATER TO THIN TOBEN’S FAMOUS WILD MUSHROOM RISOTTO CAKES OUT IF TOO THICK) Served with Lemon Garlic Aioli OVEN: 10-12 MINUTES UNCOVERED OR UNTIL HOT RIGATONI ALLA NONNA LEMON GARLIC AIOLI: Place a pea size amount on each San Marzano Tomato Sauce, Garlic, Basil, risotto cake once warm or serve on the side Parmigianno-Regiano OVEN: 10-12 MINUTES COVERED OR UNTIL HOT STOVE TOP ALTERNATIVE: RE WARM IN A HEAVY BOTTOM SHANGHAI SLAW: PLA TING INSTRUCTIONS SKILLET OR POT ON MEDIUM HEAT UNTIL VERY HOT, STIRRING OFTEN (*USE A TOUCH OF WATER TO THIN OUT STEP 1: CRISPY RICE NOODLES IF TOO THICK) *Place a generous amount of the crispy rice noodles on the bottom of a large mixing bowl SPRING ASPARAGUS STEP 2: VEGETABLE SLAW *Place the raw vegetables directly on top of the crispy rice Sautéed with brown butter & lemon zest (*Gluten Free) noodles OVEN: 6-8 MINUTES COVERED OR UNTIL HOT STEP 3: UME VINAIGRETTE *Drizzle generously over top over the julienne vegetables CARAMELIZED BRUSSEL SPROUTS WITH and crispy rice noodles CANDIED BACON STEP 4: PEANUTS Brown Sugar-Apple Cider Glazed Bacon Lardons, Lemon *Sprinkle over the composed slaw (*Gluten Free/Dairy Free) STEP 5: CRISPY SHALLOTS OVEN: 8-10 MINUTES UNCOVERED OR UNTIL HOT *Sprinkle over the composed slaw STEP 6: TAKE A PICTURE BRUSSEL SPROUTS WITH BALSAMIC *For your Facebook or Instagram post! (*Gluten Free/Vegan) Don’t forget to tag @tobenfoodbydesign so we can see OVEN: 8-10 MINUTES UNCOVERED OR UNTIL HOT your skills! BALSAMIC GLAZE: DRIZZLE OVER TOP OF BRUSSEL STEP 7: SERVE AND ENJOY! SPROUTS AFTER WARMING *Make sure you get a little bit of everything on your plate! ZA'ATAR CARAMELIZED CAULIFLOWER Served with Tahini Vinaigrette (*Vegan/Gluten Free) DESSERTS TO BE REWARMED AT 325F OVEN OVEN: 8-10 MINUTES UNCOVERED OR UNTIL HOT TAHINI VINAIGRETTE: DRIZZLE OVER TOP OF WARM TOBEN’S STICKY TOFFEE PUDDING CAKE CAULIFLOWER OR SERVE ON THE SIDE OVEN: 15-20 MINUTES UNCOVERED OR UNTIL HOT CARAMEL SAUCE: DRIZZLE ON TOP AFTER WARMING ROASTED FINGERLING POTATOES with Caramelized Onions & Herbs De Provence FAMILY STYLE BERRY CRUMBLE (*Vegan/Gluten Free) Seasonal Berries & Shortbread Cookie Crumble OVEN: 15-20 MINUTES UNCOVERED OR UNTIL HOT OVEN: 15-20 MINUTES UNCOVERED OR UNTIL HOT *RECOMMENDATION: CUT & SERVE WITH VANILLA ICE CANTONESE VEGETABLE FRIED RICE CREAM ON THE SIDE (ICE CREAM NOT INCLUDED) Carrots, Peas, Celery, Onion, Water Chestnuts, Baby Corn, Eggs (*Contains Oyster Sauce) OVEN: 15-20 MINUTES COVERED OR UNTIL HOT .