Bright, colorful and bursting with great vegetable flavors, Italian Vegetables is an IQF blend of 25% crinkle cut zucchini, 24% cauliflower florets, 23% carrot nuggets, 18% cut Italian green beans, 7% baby limas and 3% ¼" diced red peppers.
Zucchini, Cauliflower, Carrots, Italian Type Green Beans, Lima Beans, Red Peppers, and Salt.
Nutrition Facts |
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| Serving Size: ⅔ cup (84g) | |||||||||||||||||||||||||||||||||||||||
| Servings Per Container: 2 lb. Package: 10 20 lb. Package: 100 |
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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 40mg | 2% | ||||||||||||||||||||||||||||||||||||||
| Total Carbohydrates 6g | 2% | ||||||||||||||||||||||||||||||||||||||
| Dietary Fiber 2.00g | 8% | ||||||||||||||||||||||||||||||||||||||
| Sugars 2.00g | |||||||||||||||||||||||||||||||||||||||
| Protein 1.00g | |||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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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.
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 03017 | 2 lb. | 12 | 9 | 6 | 54 | 26.0 | 24.0 | 0.96 | 16 ⅞ | 10 ⅞ | 9 |
| 03073 | 20 lb. | 1 | 15 | 5 | 75 | 21.0 | 20.0 | 0.71 | 12 ⅛ | 9 ⅞ | 10 ¼ |
GREEK MEDLEY SALAD
Quickly blanch Italian Vegetable; drain and combine with chopped tomato and cucumber; toss mixture in a garlic-oregano vinaigrette. Chill salad and sprinkle with crumbled feta cheese just before serving.
LAMB CHOPS AND ITALIAN VEGETABLES
In steam table or sauté pan, heat Italian Vegetables in chicken broth, garlic and chopped fresh min until cooked through. Plate vegetables around a mound of mashed potatoes and top with two grilled lamb chops. Garnish with fresh mint.
PASTA WITH BACON, BLUE CHEESE & ITALIAN VEGETABLES
Steam or boil Italian Vegetables until tender; drain and toss with hot pasta, olive oil, diced tomato, crumbled bacon and blue cheese. This pasta and vegetable menu item is irresistible with garlic bread and fresh ground black pepper.
ITALIAN VEGETABLES WITH A CREAMY GARLIC MUSHROOM SAUCE
Sauté thawed Italian Vegetables and sliced mushrooms win garlic and butter until tender. Add half and half, salt and pepper, and combine to cook until hot and bubbly. Great served over hot, wide egg noodles or as a side dish to roast beef.
CHEESE AND HERB RAVIOLI WITH ITALIAN VEGETABLES
Boil ravioli; add frozen Italian Vegetables during last two minutes of cooking time; drain. Toss mixture in olive oil, herbs and parmesan cheese; serve in a shallow bowl.