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Sunshine Delight Meal for Two

Item #: VGD22
Serves 2-3

Sunshine Delight Meal for Two



Enjoy a bounty of vegetables in this delightful meal.

2 - Garden Herb Vegetable Soup (1 lb.): fresh-from-the-garden vegetables - tomatoes, potatoes, carrots, green beans, and celery, with summer herbs
1 - Honey And Sage Roasted Carrots (32 oz.): Featuring chunky wedges of carrots slow-roasted in a sauce of sage and clover honey, it’s the perfect blend of sweet and savory, and an excellent side for virtually any meal
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

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.

Honey And Sage Roasted Carrots: Do not thaw or remove film before cooking.
Appliances may vary. Preheat oven to 375°F. Place entree on a sheet pan and bake for 35 minutes. Pull off the film and continue to cook for another 10 minutes. Remove from the oven and stir. Let rest 5 minutes before serving.

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: Cook from frozen.
Conventional Oven: Preheat oven to 500°F. Remove wrapping and place Churros on a baking sheet. Place baking sheet on middle rack and bake Churros for 9-11 minutes. Let stand for 2 minutes before serving.
Air Fry: Preheat Air Fryer to 400°F. Place Churros in basket and heat for 12 minutes. Remove from air fryer and allow to cool for 2 minutes before serving. For extra crispiness, spray churro with canola oil before heating.


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

Honey And Sage Roasted Carrots: Carrots, Honey, Water, Kosher Salt (salt, yellow prussiate of soda (anti-caking agent)), Parsley, Black Pepper, Modified Food Starch (corn), Garlic Powder, Sage.

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 (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Canola Oil, Vanilla, Sugar, Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Cinnamon, Baking Soda.
Contains: Wheat .