Chef’s Recommendations

MICROWAVE 1100 Watts

• remove tray from carton and pierce film 3-4 times
• cook on high for 4 minutes
• peel film back enough to stir, replace film and cook on high for an additional 1-2 minutes note: for our 2 enchilada entrées and all bowls there is no need to stir, simply cook on high for 6½-7 minutes until heated through
• let stand 1-2 minutes
• remove film, stir and serve.

• CAUTION: PRODUCT WILL BE HOT!

• note: microwaves vary, always cook to an internal temperature of 165° F

OVEN

• preheat oven to 375°F
• transfer food to an oven-safe dish and cover with foil note: for Chicken Pad Thai and Vegetable Pad Thai add 5 tbsp of water
• place dish in center of oven and cook for 30 minutes
• carefully pull back foil, and stir
• replace foil and cook for an additional 15-20 minutes note: for our Sesame Ginger Salmon Bowl cook for an additional 20-25 minutes until heated through
• let stand 1 minute
• remove foil, stir and serve

• CAUTION: PRODUCT WILL BE HOT!

• note: ovens vary, always cook to an internal temperature of 165° F

CONVENTIONAL OVEN

• preheat oven to 450° F
• remove naan from carton and inner wrapper
• place on a baking sheet and cook for 5 minutes, flip halfway through
• serve hot, enjoy!

• CAUTION: PRODUCT WILL BE HOT!

TOASTER

• remove naan from carton and inner wrapper
• cut a piece in half, toast both pieces on medium until hot and crispy

• CAUTION: PRODUCT WILL BE HOT!

STOVE TOP

• remove naan from carton and inner wrapper
• thaw overnight or in a microwave for 20 seconds per piece
• warm a skillet over medium-high heat, add the naan and cook for 3-4 minutes on each side or until hot and crispy

• CAUTION: PRODUCT WILL BE HOT!

serving suggestion: glaze with butter or ghee to enhance taste