FLAV-R-PAC carefully mixes IQF, premium quality vegetables to create a blend of 30% peas, 23% quarter crinkle-cut zucchini, 20% shoestring carrots, 20% bias-cut green beans and 7% diced onions ( 3 /8").
Product Package Sizes:
2 lb. Package
20 lb. Package
Peas, Zucchini, Green Beans, Carrots, Onions and Salt.
|Serving Size: ⅔ cup (85g)|
|Servings Per Container:
2 lb. Package: 10
20 lb. Package: 107
|Amount Per Serving|
|Calories: 40 Calories From Fat: 0|
|% Daily Value*|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2.00g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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.
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.
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|
|03018||2 lb.||12||9||6||54||0.96||26.0||24.0||16 ⅞||10 ⅞||9|
|03074||20 lb.||1||15||5||75||21.0||20.0||0.71||12 ⅛||9 ⅞||10 ¼|
SMOKED SALMON SCANDINAVIAN VEGETABLE ROLL
Blanch and drain Scandinavian Vegetable; toss in lemon vinaigrette and chill. Top thinly sliced smoked salmon with two tablespoons of marinated vegetables and roll into a cone shape. Serve vegetable rolls on toasted, diagonally sliced baguette bread; garnish the roll with sour cream and fresh dill.
Scandinavian Vegetables with nuts and wild rice
Cook Scandinavian Vegetables and a mixture of wild and brown rice in broth until tender; add toasted nuts, currants (or raisins) and chopped green onion. Serve with roasted or grilled entrées.
SCANDINAVIAN VEGETABLES SALAD WITH ROTINI PASTA AND LITE ALFREDO SAUCE
Boil rotini pasta and add Scandinavian Vegetables during last minute of cooking time; drain and chill. Make lite Alfredo sauce with plain yogurt, reduced-fat mayonnaise, grated parmesan cheese, chopped hard boiled eggs and green onions. Gently toss salad with dressing and serve.
SEARED TUNA WITH SCANDINAVIAN VEGETABLES AND WASABI
Blanch Scandinavian Vegetables in a broth of water, lime juice, ginger, garlic and soy sauce. Drain and serve alongside seared tuna crusted in crushed black pepper; garnish with a dollop of wasabi (Japanese horseradish) and a sprig of fresh cilantro.
SCANDINAVIAN VEGETABLES IN GINGER SAUCE WITH SLICED PORK ROAST
Thaw and drain Scandinavian Vegetables. Heat vegetable oil and sauté shredded fresh ginger with a mixture of cornstarch and orange juice. Add vegetables and heat thoroughly while sauce thickens; season with salt and pepper. Serve vegetables alongside sliced pork roast or chops; spoon extra sauce over meat.