Provencal Vegetable Sautee
Portable Mushroom, Red Onion, Asparagus and Red Peppers with Thyme Cream Sauce
Instructions:
Vegetables: Heat in the bag in a simmering pot on low/medium heat for 9-12 minutes or puncture a small hole in the bag and microwave on high for 3-4 minutes. Or reheat in a covered skillet set to medium until warm through.
Sauce: Keep Refrigerated, Serve on the side of Warm Vegetable Sautee.
Potatoes: Heat in the bag in a simmering pot on low/medium heat for 6-8 minutes or puncture a small hole in the bag and microwave on high for 2-3 minutes. Or reheat in a covered skillet set to medium until warm through.
EXP:1/5/2021
FREEZER EXP:2/24/21
Roast Baby Potatoes
Sea Salt, Olive Oil & Sage
Instructions:
Vegetables: Heat in the bag in a simmering pot on low/medium heat for 9-12 minutes or puncture a small hole in the bag and microwave on high for 3-4 minutes. Or reheat in a covered skillet set to medium until warm through.
Sauce: Keep Refrigerated, Serve on the side of Warm Vegetable Sautee.
Potatoes: Heat in the bag in a simmering pot on low/medium heat for 6-8 minutes or puncture a small hole in the bag and microwave on high for 2-3 minutes. Or reheat in a covered skillet set to medium until warm through.
EXP:1/5/2021
FREEZER EXP:2/24/21
Vietnamese Marinated Tofu
Chili, Lime, Soy, Ginger, Mint, and Cilantro
Instructions:
Tofu: Serve Cold or Room Temp
Noodles: Heat in the bag in a simmering pot on low/medium heat for 6-8 minutes or puncture a small hole in the bag and microwave on high for 2-3 minutes. Or reheat in a covered skillet set to medium until warm through.
EXP:1/5/2021
FREEZER EXP:2/24/21
Vermicelli Noodles
Shallot, Red Pepper, Fresh Herbs, and a Light Dressing
Instructions:
Tofu: Serve Cold or Room Temp
Noodles: Heat in the bag in a simmering pot on low/medium heat for 6-8 minutes or puncture a small hole in the bag and microwave on high for 2-3 minutes. Or reheat in a covered skillet set to medium until warm through.
EXP:1/5/2021
FREEZER EXP:2/24/21
Baked Miso Japanese Eggplant
MIso Butter and Sesame Seed Crust
Instructions:
Eggplant: Remove Eggplant From Dish and place on a greased cookie sheet. Heat at 350 Degrees for 10-12 minutes until golden. Or remove lid from microwave safe container and microwave on high for 2-3 minutes
Rice: Rinse Rice. Combine 1 cup rice with 1.5 Cups water in a sauce pan. Bring to a boil. Cover and reduce to a simmer for 45 minutes. Fluff with a fork and enjoy.
Furikake: Keep Dry and room temperature. Top warm white rice with Furikake.
EXP:1/5/2021
FREEZER EXP:2/24/21
White Rice
Furikake
Instructions:
Eggplant: Remove Eggplant From Dish and place on a greased cookie sheet. Heat at 350 Degrees for 10-12 minutes until golden. Or remove lid from microwave safe container and microwave on high for 2-3 minutes
Rice: Rinse Rice. Combine 1 cup rice with 1.5 Cups water in a sauce pan. Bring to a boil. Cover and reduce to a simmer for 45 minutes. Fluff with a fork and enjoy.
Furikake: Keep Dry and room temperature. Top warm white rice with Furikake.
EXP:1/5/2021
FREEZER EXP:2/24/21
Butter Mochi Bites
Mochi: Keep Refrigerated.
Banana Bread: Best Enjoyed Sliced and warmed in a pan with butter. To reheat the Whole Loaf unwrap from plastic and place in a 275 degree oven for 12-15 minutes. Top With Warm Carmel.
Carmel: Remove Lid and Microwave in 30second intervals stirring in between, until hot.
EXP:1/5/2021
FREEZER EXP:2/24/21
New Years Day Banana Bread
with Pastry Chefs Brown Butter Carmel Sauce
Mochi: Keep Refrigerated.
Banana Bread: Best Enjoyed Sliced and warmed in a pan with butter. To reheat the Whole Loaf unwrap from plastic and place in a 275 degree oven for 12-15 minutes. Top With Warm Carmel.
Carmel: Remove Lid and Microwave in 30second intervals stirring in between, until hot.
EXP:1/5/2021
FREEZER EXP:2/24/21
