Spring Basil Apple Vegetable Medley

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

METHOD:
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.

Sauce Pellet Recipe:

INGREDIENTS:
Apple Pine Nut Sauce Pellet
14.5 grams Tree Top Drum Dried Apples, 25 Mesh, with Sulfur
8 grams Northwest Naturals Lemon Juice Concentrate
30 grams Tree Top Apple Juice Concentrate
177 grams olive oil, premium
30 grams white wine
48 grams grated Parmesan cheese
10 grams minced garlic, frozen
6 grams IQF basil, medium
28 grams toasted pine nuts
.4 grams apple flavor
2.13 grams drum dried mire poix flavor
.28 grams carrageen gum
.28 grams agagum
.81 grams saladizer gum
2 grams sea salt
2 grams freshly ground pepper
2 grams dried leaf parsley

METHOD:
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 sea-soning blend to wet mixture while stirring. Stuff in 1 1/2" 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.