|Pieces in a case||15|
|Price per piece||$4.35|
|Name||Vegetable Harvest Pyramids|
|Download specifications sheet|
Vegetable Harvest Pyramids
A rustic medley of fresh hand-cut vegetables, including zucchini, peppers, carrots, potatoes, onions and peas, are seasoned with an exotic blend of yellow curry, cilantro, garlic and sea salt, enclosed in a flour tortilla pyramid.
THAW UNDER REFRIGERATION: Deep fry at 350ºF for 30 seconds then bake in a pre-heated 350ºF convection oven for 15-20 minutes. Cook until internal temperature reaches 165ºF as measured by use of a thermometer
Small is In! With a slow economic recovery, consumers are demanding budget friendly alternatives and are also wanting smaller portions for healthier dining habits. Several leading trend and marketing statistical firms (Technomics & National Restaurant Association) have placed small portion sizes in their top 10 hottest trends for 2011.
Vegetarian / Vegan based diets are also seeing a steady rise. The Vegetable Harvest Pyramids answers both of these diets.
With a unique pyramid shape, the Vegetable Harvest Pyramid will make a great addition to Kabobs Entrée offering – expanding on our desire to be an “Extension of Your Kitchen”.
- Vegetarian dietary requirements
- Entrée or large plated appetizer – 5.0 oz
- Fresh, hand cut vegetables. Vibrant color.
- Baked item
- Perfect as is, no accompaniments required
- As an entrée, pairs nicely with a spring salad with balsamic vinaigrette and shaven Asiago
Customers Who Bought This Product Also Bought
A large shrimp is butter flied and dipped in a mild butter pecan batter and rolled in an aromatic mixture of pecans, coconut and breadcrumbs. Each shrimp is hand-threaded on a 6" wooden skewer.
A 3/4oz. strip of chicken breast dipped in a coconut batter and rolled in a mixture of shredded coconut and bread crumbs.
Fire roasted, marinated tomatoes, paired with artichokes, Mozzarella cheese, roasted red pepper hummus, placed in a jalapeno tart.
Fire roasted zucchini, yellow squash, red onions, bell peppers, and mushrooms; perfectly seasoned with garlic, oregano, and basil; accompanied by a rich blend of herb cheese and ricotta in sundried tomato tart shell.
Cramelized apples, mixed with cinnamon and nutmeg, wrapped in a cream cheese and brown sugar empanada pastry.
A large butterflied shrimp dipped in a mild coconut batter and rolled in a mixture of coconut and bread crumbs.
Stir-fried rice noodles folded with shrimp, chicken, and pan seared tofu, tossed in an eclectic aromatic medley of fresh lime juice, tamarind, Sriracha, and crushed peanuts hand rolled in a crisp spring roll wrapper.
Whole grain oats, paired with caramelized Granny Smith apples, accented with the warm subtle flavors of brown sugar, maple, and cinnamon presented in an eye-catching cylindrical shape.