VEGGIE FAJITAS
VEGGIE KABOBS
VEGGIE SIDES
Veggie Fajitas
RED & GREEN BELL PEPPERS, ONION AND FRESH JALAPEÑO PEPPER 9/28 OZ.
How to prepare at home:
Toss pre-cut veggies with oil, salt and pepper. Make a pouch with aluminum foil and loosely wrap veggies, sealing edges tightly. Preheat grill to medium-high heat. Once ready, place foil pouch with veggies on the grill and cook for 6-10 minutes, or until desired doneness. *Open foil pouch away from your face, as steam will be hot.
Additional uses:
Add your favorite grilled protein, warm tortillas, fresh avocado and all the toppings you love for restaurant quality fajitas at home!
Make a fajita omelet or breakfast tacos! Easy burrito bowl for lunch, anyone? How about a taco salad? Save time and get fresh!
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Veggie Kabobs
ZUCCHINI & SQUASH, MUSHROOMS, RED ONION, RED & GREEN BELL PEPPER WITH BAMBOO SKEWERS 9/24 OZ.
How to prepare at home:
Assemble kabobs on provided skewers in whatever order you’d like. Brush or spray assembled kabobs with oil and season with salt and pepper, and other spices as desired. Alternatively, you could brush with your favorite marinade or BBQ sauce. Preheat grill to medium-high heat. Once ready, place kabobs on grates and grill, rotating every 6-8 minutes per side until desired doneness.
Additional uses:
Alternate in your favorite protein as you’re building the kabobs. Take care to cook protein to its recommended degree of doneness. For a sweet twist, try alternating pineapple chunks between veggies!
Serve alongside burgers and your favorite summer sides at your next cookout! Quality and freshness you can count on!
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Veggie Sides
ASPARAGUS, BABY BROCCOLI, BRUSSELS SPROUTS AND ROASTED GARLIC HERB BUTTER 9/23.5 OZ.
How to prepare at home:
Preheat oven to 425°F. Remove veggies from package and set butter aside for later. Spread veggies in a single layer on a sheet pan and drizzle with oil; toss to coat. Season veggies with your favorite spices and salt and pepper as desired. Place sheet pan in heated oven and roast for 12-15 minutes, or until desired doneness. Remove roasted veggies from oven and place butter on top to melt; use tongs to toss veggies in melted butter, coating evenly. Serve and enjoy!
Additional uses:
Chop veggies and use to make a fresh and healthy frittata. Alternatively, pair with cut chicken or beef and sauce for a quick, weeknight stir fry!
Veggie Sides can also be portioned out to make a week’s worth of meals. Pair asparagus with quinoa and red bell pepper for a Meatless Monday bowl; Brussels sprouts and roasted beet salad on Tuesday; and baby broccoli with grilled steak on Wednesday. Save time with peace of mind!
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