A hearty, delicious IQF blend of 30% broccoli cuts, 15% cauliflower florets, 15% cut Italian type green beans, 13% baby whole carrots, 13% quarter crinkle cut zuc-chini, 12% quarter crinkle cut yellow squash and 2% diced red peppers ( 1 /4").
Broccoli Cauliflower, Italian Type Green Beans, Carrots, Zucchini, Yellow Squash and Red Peppers.
Nutrition Facts |
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| Serving Size: ¾ cup (85g) | ||||||
| Servings Per Container: 2 lb. Package: 10 |
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| Amount Per Serving | ||||||
| Calories: 25 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 20mg | 1% | |||||
| Total Carbohydrates 4g | 1% | |||||
| Dietary Fiber 1.00g | 4% | |||||
| Sugars 2.00g | ||||||
| Protein 1.00g | ||||||
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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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 03311 | 2 lb. | 12 | 9 | 6 | 54 | 26.0 | 24.0 | 1.02 | 16 ⅞ | 11 ¼ | 9 ¼ |
GRILLED SWORDFISH WITH SPICY CILANTRO VEGETABLE RAGU
Toss thawed Vegetarian Dinner Blend with a rich tomato sauce, garlic and chopped fresh cilantro. Place seasoned vegetables in steam table pan; cover and heat until bubbly. Serve vegetables alongside grilled swordfish or other seafood specials.
VEGETABLE STUFFING FOR ROTISSERIE CHICKEN
Cook pieces of sausage and garlic in olive oil. Add thawed Vegetarian Dinner Blend, spices, cubes of bread and melted butter. Heat mixture until cooked through and is starting to brown. Serve alongside rotisserie chicken for a comforting, combination vegetable and starch side dish.
VEGETABLE POLENTA WITH ROSEMARY AND ASIAGO CHEESE
Add frozen Vegetarian Dinner Blend vegetables to boiling water; return to boil. Stirring constantly, slowly add polenta. Reduce to thicken and season with dried rosemary, salt, pepper and grated asiago (or parmesan) cheese. This polenta is delicious served alongside grilled sausages and tomato sauce.
GRILLED SIRLOIN STEAK WITH VEGETABLES IN A RED WINE GLAZE
Reduce a mixture of red wine, beef broth, cornstarch, brown sugar, garlic, salt and pepper in a sauce pan until thickened. Add thawed and drained Vegetarian Dinner Blend vegetables and heat through. Serve alongside grilled sirloin steak and spoon some of the sauce over the steak, too. Roasted red potato wedges* can be added to complete the serving. *Try FLAV-R-PAC Red Potato Wedges.
QUICK VEGETABLE LASAGNA WITH RICOTTA, MOZZERELLA AND PEST SAUCE
In a large hotel pan, toss cooked pasta (mafalda*, penne or fusilli) with thawed and drained Vegetarian Dinner Blend in a basil pesto sauce. Spread mixture into an even layer; dot with ricotta and mozzarella cheeses and bake uncovered until hot, bubbly and starting to brown on the edges. *Use our Pasta Perfect Mafalda pasta