Organic Vegetables

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Place unopened pouch in a 3-quart saucepan of vigorously boiling water.  Boil uncovered 16 to 18 minutes, turning pouch over halfway through cook time.

Carefully cut pouch open.  Empty into serving dish; stir well.

Microwave Oven:

Cut a small slit in the pouch and place on a microwavable plate.  Microwave on high 4 to 6 minutes or until thoroughly heated; rotate pouch ¼ turn halfway through cook time.

Carefully cut pouch open.  Empty into serving dish; stir well.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 1 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 1 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Heat ¼ cup to a boil in a 1 quart saucepan.  Add vegetables.  Cover; cook over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked.  Drain.

Microwave Oven:

Pour vegetables and 2 tablespoons of water into a 1 quart round microwavable casserole dish.  Cover; microwave on high 3 ½-4 minutes, stirring halfway through cook time, until thoroughly cooked.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 3/4 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 3/4 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 2/3 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 2/3 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 3/4 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 3/4 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 2/3 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 2/3 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.

Before eating, cook thoroughly to at least 160 degrees.  Keep frozen until ready to cook.  Adjust cook times and heat settings as needed.  Refrigerate leftovers.

Stove Top:

Empty frozen vegetables into a 2-quart saucepan.  Add about ½ cup water per 3/4 cup serving.  Heat to a boil, stirring frequently.  Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain.

Microwave Oven:

Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl.  Add about 1 tablespoon of water per 3/4 cup serving.  Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender.  Uncover carefully, avoid steam and drain.  Do NOT microwave in bag.