Place the hot dogs on a sprayed cookie sheet about 2 inches apart. Preheat oven to 350 degrees and bake until nicely puffed and brown – about 8-10 minutes. Serve with mustard. Microwaving is not suggested.

Serve warm or at room temperature. Heat gently at 30 second intervals in a microwave on high until warm. Or place on a sprayed cookie sheet at 350 and heat uncovered for about 15-18 minutes. Serve with toasts.

Heat on a cookie sheet uncovered at 350 for about 8-10 minutes. Serve with aioli.

Take the container of dressing and shake well. Mix beets and dressing about 5 minutes or so before serving. Taste and season with salt and pepper if desired. Place greens on a plate or in a bowl and top with beets and add nuts and cheese if desired.

To microwave: place about 1/4 cup water in the container. Cover and microwave on high for 3 – 4 minutes turning twice.

For a conventional oven: place in an oven safe pan and add 1⁄4 cup water to the bottom. Cover with foil and bake at 350 degrees for about 20 minutes.

Place the sauce in a small saucepan and heat to just below a boil. Serve drizzled on top & on the side.

Fully cooked and may be eaten cold or at room temperature.

To microwave: place about 1/4 cup water in the container. Cover and microwave on high for 2-3 minutes turning twice.

For a conventional oven: Place in an oven safe pan and add 1⁄4 cup water to the bottom. Cover with foil and bake at 350 degrees for about 15-20 minutes.

Serve horseradish cream on the side if desired.

Fully cooked and may be eaten cold or at room temperature.

To microwave: place about 1/4 cup water in the container. Cover and microwave on high for 2-3 minutes turning twice.

For a conventional oven: Place in an oven safe pan and add 1⁄4 cup water to the bottom. Cover with foil and heat at 350 degrees for about 10-12 minutes. BE CAREFUL NOT TO OVERCOOK .

Shake the salsa verde well and drizzle over the fish or serve on the side (do not heat salsa verde) .

Top each piece of fish with radish salad if desired.

The Lamb arrives marinated, seared and UNCOOKED. Roast first at high heat to brown, then reduce heat to finish:

Place the lamb fat side up in the oven roast at 450°F for 10 minutes or until the surface of the roast is nicely browned. Then lower the heat to 300°F. Cook for about 15 minutes (depending on how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F for rare or 135°F for medium rare.

Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones.

The black paper box is OVEN SAFE UP TO 375. The lid is not.

Heat uncovered in a regular oven on for about 10- 12 minutes at 350. Or microwave on high for about 2-3 minutes rotating frequently.

May be eaten cold or at room temperature. Microwave covered for about 3 minutes on high turning frequently. Sprinkle herb crumbs on top if desired after heating.

May be eaten cold or at room temperature. Microwave covered for about 3 minutes on high turning frequently.

The individual black containers are regular oven (up to 350) and microwave safe.

Place on a cookie sheet in a 350 oven and bake uncovered for about 10-12 minutes until heated through. Or microwave on high for about 2-3 minutes rotating frequently.

Place in a saucepan and heat on the stove stirring frequently until very hot. For microwave heating place in a microwavable bowl large enough to stir in. Heat for 1-minute intervals stirring after each until very hot.

Warm gently in the microwave uncovered on high for 30 second intervals until warm OR place in a 350 degree oven on a cookie sheet uncovered for 10 – 12 minutes.