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Sunshine Delight Meal for Two (Vegan)

Item #: VGD22
$139.95

Enjoy a bounty of vegetables in this delightful vegan meal.

Includes:
2 - Garden Herb Vegetable Soup (1 lb.): fresh-from-the-garden vegetables - tomatoes, potatoes, carrots, corn, and peas, with summer herbs
1 - Roasted Root Vegetables (32 oz.):  large chunks of parsnips, butternut squash, turnips, and potatoes are tossed with red onions and a hint of spice
9 - Vegetable Napoleon (3 oz.): cooked eggplant, zucchini, and tomatoes interleaved with caramelized onions, thinly sliced and stacked, then drizzled with olive oil and seasoned
1 - Wheatberry Salad (32 oz.): wheat berries and red quinoa blended with dried cranberries and slivered almonds and tossed in a sherry vinaigrette
16 - Traditional Churros (10" each): the semi-sweet dough is fried until crispy brown and tender on the inside, then sprinkled with cinnamon sugar

Serves 2-3

Sunshine Delight Meal for Two (Vegan)

$139.95

Garden Herb Vegetable Soup: Must be thawed under refrigeration and can be kept for up to 2 days in the refrigerator before eating. ONCE THAWED, DO NOT REFREEZE. Cook product from a thawed state. Microwave: Cook times may vary depending on oven wattage. Pour thawed soup into a microwave-safe bowl. Heat at 1-minute intervals until heated through. Usually 2 to 3 minutes. Stovetop: Pour thawed soup into a saucepan. Cook over medium heat, stirring gently until heated through. Usually 3 to 5 minutes.

Roasted Root Vegetables: Defrost overnight under refrigeration—Preheat oven to 350°F. Cut open pouch and pour contents into an oven-proof baking dish. Bake for 25-30 minutes or until heated throughout, stirring occasionally. The internal temperature of 158°F must be reached to be cooked fully. Oven temperatures vary; please adjust accordingly.

Vegetable Napoleons: Preheat oven to 375°F. Remove from packaging and place on a greased baking sheet. Bake for about 20-23 minutes from frozen.

Wheatberry Salad: Allow the product to thaw overnight in the refrigerator. Serve chilled or allow to come to room temperature.

Traditional Churros: Thaw In the refrigerator for 4-6 hours or overnight. Preheat oven to 400°F. Remove wrapping, place Churros on a baking sheet. Place baking sheet on middle rack and bake Churros for 5 minutes. Let stand for 2 minutes before serving.

Garden Herb Vegetable Soup: Water, Carrot, Green Beans, Celery, Onion, Diced Tomatoes (tomatoes, tomato juice, salt), Tomato Puree (tomato puree, citric acid), Olive Oil, Kale, Potato, Garlic, Kosher Salt, Basil Oil (high-oleic sunflower oil, sunflower oil, basil), Thyme, Spices

Roasted Root Vegetables: Red Potato, Butternut Squash, Turnips, Parsnips, Red Onion, Blended Oil (80% Soybean Oil, 20% Pomace Olive Oil), Parsley, Seasoning (Chili Powder, Rosemary, Thyme, Black Pepper), Salt.
Contains: Soy.

Vegetable Napoleons: Eggplant, Zucchini, Tomato, Sunflower Oil, Onion, Olive Oil, Salt, Thyme, Garlic, Pepper.

Wheatberry Salad: Cooked Wheat Berry (soft wheat berries, kosher salt), Sweetened Dried Cranberries (cranberries, sugar, sunflower oil), Cooked Red Quinoa (red quinoa, water, salt), Blanched Slivered Almonds, Red Onion, Olive Oil (refined olive oil, extra virgin olive oil), Parsley, Honey, Sherry Vinegar (sherry vinegar, grape juice concentrate, diluted with water to 6% acidity. Contains Sulfites), Canola Oil, Lemon Juice, Shallots, Dijon Mustard (water, mustard seeds, vinegar, salt), Kosher Salt, White Pepper.
Traditional Churros: Pastry Flour Unbleached Enriched (unbleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Sugar, Canola Oil, Salt, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Cinnamon, Baking Soda.
Contains: Wheat .

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