Tree Top


Spring Basil Apple Vegetable Medley


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



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.