Capri Vegetables
Hearty, delicious and appealing Capri IQF Vegetables are a blend of 35% Julienne-cut carrot strips, 27% bias-cut green beans, 23% half-round slices of yellow squash and 15% quarter crinkle-cut zucchini.
Ingredients
Carrots, Green Beans, Yellow Squash and Zucchini
Nutritional Information
Nutrition Facts |
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| Serving Size: ¾ cup (88g) | ||||||
| Servings Per Container: 2 lb. Package: 10 |
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| Amount Per Serving | ||||||
| Calories: 30 Calories From Fat: 0 | ||||||
| % Daily Value* | ||||||
| Total Fat 0.0g | 0% | |||||
| Saturated Fat 0.0g | 0% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 0.00mg | 0% | |||||
| Sodium 25mg | 1% | |||||
| Total Carbohydrates 5g | 2% | |||||
| Dietary Fiber 2.00g | 8% | |||||
| Sugars 3.00g | ||||||
| Protein <1g | ||||||
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Preparation
MICROWAVE (1500 WATTS):
For one package: Add 1 teaspoon water. Microwave on ½ power for 1-5 minutes. Stir gently halfway through cooking time. Test doneness and temperature (180°F). Add cooking time, if necessary, in 1 minutes increments.
STEAMER:
Pressureless steamer: Total time 4-8 minutes
Pressure steamer: Low pressure, 3-5 minutes
Steamtable holding: Hold times of 13-18 minutes will vary depending on delicasy of product and cooking method. Do not cover completely; leave a small corner to vent. Stir gently halfway through cooking time.
RANGE TOP:
Bring ½ to ¾ cup water to a boil. Add full bag of product. Cover and simmer until tender approximately 3-6 minutes. Stir gently halfway through cooking times. Test for doneness and temperature (180°F). Add cooking time in 1 minute increments, if necessary. Remove from heat; drain; transfer to serving pan. Season to taste.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 03181 | 2 lb. | 12 | 9 | 6 | 54 | 26.0 | 24.0 | 1.02 | 16 ⅞ | 11 ¼ | 9 ¼ |
Serving Suggestions
GRILLED PRAWNS WITH CAPRI VEGETABLES AND ROASTED GARLIC BUTTER
Combine roasted garlic and softened butter. Skewer medium-sized prawns and spread with garlic butter; grill prawns. Sauté Capri Vegetables and chopped fresh parsley in garlic butter until hot and cooked through. Plate vegetables; top with hot, grilled prawns and serve thick slices of toasted sourdough bread.
LAMB STEW WITH CAPRI VEGETABLES IN BURGUNDY SAUCE
Add thawed Capri Vegetables and chopped fresh rosemary to lamb stew with a touch of burgundy wine for extra flavor. Serve over wide egg noodles; garnish with fresh chopped parsley.
RIGATONI AND TURKEY SALAD WITH CAPRI VEGETABLES
Boil rigatoni pasta; add Capri Vegetables during last minute of cooking; drain will and chill. Combine with diced or shredded cooked, smoked turkey; toss with Italian dressing.
SUNDRIED TOMATO PESTO AND CAPRI VEGETABLES
Quickly boil and drain Capri Vegetables; toss in a prepared sundried tomato pesto and sprinkle with shredded parmesan cheese and chopped green onions.
OLIVE AND VEGETABLES BRUSCHETTA
Heat a generous amount of chopped garlic in olive oil over low heat to infuse oil. Add thawed Capri Vegetables and continue to cook until heated through. Remove from heat; add sliced Greek olives. Place two ounces of mixture on top of toasted, open-faced French bread. Serve hot as an appetizer; or with salad as a lighter menu item.