Ingredients

Apple Pine Nut Sauce Pellet

• 14.50 g Tree Top Drum Dried Apples, 25 Mesh, with Sulfur
• 8 g Northwest Naturals Lemon Juice Concentrate
• 30 g Tree Top Apple Juice Concentrate
• 177 g olive oil, premium
• 30 g white wine
• 48 g grated Parmesan cheese
• 10 g minced garlic, frozen
• 6 g IQF basil, medium
• 28 g toasted pine nuts
• 0.40 g apple flavor
• 2.13 g drum dried mire poix flavor
• 0.28 g carrageen gum
• 0.28 g agagum
• 0.81 g saladizer gum
• 2 g sea salt
• 2 g freshly ground pepper
• 2 g dried leaf parsley

Vegetable Medley

• 200 g IQF blanched carrots, julienne sliced 21/2″ x 1/4″
• 200 g IQF blanched zucchini, julienne sliced 21/2″ x 1/4″
• 150 g IQF blanched yellow squash, julienne sliced 21/2″ x 1/4″
• 200 g IQF blanched green beans, julienne sliced 21/2″ x 1/4″
• 150 g IQF blanched red bell peppers, julienne sliced 21/2″ x 1/4″
• 75 g IQF blanched onions, julienne sliced
• 115 g Apple Pine Nut Sauce Pellet (recipe follows)
• 20 g toasted pine nuts
• 4 steam pouches

Directions

Vegetable Medley:

Prepare Spring Vegetable Sauce Pellet and reserve. Carefully blend, carrot, zucchini, squash, green beans and red bell peppers and deposit 226.8 grams in each steam pouch. Place Sauce Pellet in pouch front window and vacuum seal pouch. Freeze immediately.

Apple Pine Nut Sauce Pellet:

Mix together lemon juice concentrate, apple juice concentrate, oil, wine, Parmesan cheese, garlic, nuts and basil. In a separate bowl, combine remaining ingredients to create seasoning blend. Slowly add seasoning blend to wet mixture while stirring. Stuff in 11/2″ round casing and freeze. Remove casing and cut in 30 gram pieces. Keep sauce pellet frozen.

Cooking Instructions:

Place frozen pouch in microwave oven with perforation facing up. Heat on high setting for 2 minutes. Shake bag and cook for an additional 1 minute. Carefully cut off top of pouch and serve.