From the Freezer to the Table - Versatile Wild Veggie can be served hot or cold.

Heat in the microwave or on the stove and for a warm flavor-filled soup. Thaw and serve as a chilled soup (like gazpacho) or as a healthy, nutritious drink. Stir Wild Veggie into casseroles to add rich vegetable flavor and nutrients. It's the perfect vegetable base for low-fat recipes.

Prepare Wild Veggie hot or cold – as a soup or chilled just as gazpacho or vichyssoise is served. Use it as a vegetable base in low-fat recipes or stir into other recipes to add rich vegetable flavor and nutrients.

Hot Wild Veggie – STOVE TOP: Empty into sauce pan. Head on medium, stirring occasionally. Season to taste. MICROWAVE: Using a microwavable bowl, cook on high in microwave for one minute, then stir. Season to taste.

Cold Wild Veggie – Thaw bag under cold running water. Shake, pour, and serve. Season to taste.

Storage – To preserve the fresh vegetable flavor, keep Wild Veggie products frozen at 0°F. Unused portions can be refrigerated for up to 24 hours at 40°F.

Recipes	Click here for food service recipes!
Red Bell Pepper Coulis with Grilled Swordfish	Chicken Breast with Bok Choy and Red Bell Pepper Cream Sauce	Red Bell Pepper Aioli Spread
Thai Chicken with Cauliflower Curry Sauce and Snow Peas	Broccoli Cheese Sauce for Baked or Poached Fish	Braised Chicken with Spicy Red Bell Pepper and Ginger Sauce
Edamame Lime Sorbet	Broccoli Quiche	Cold Edamame Ginger Soup
Broccoli Flan	Potatoes with Cauliflower Sauce	Rustic Broccoli Bread
Cauliflower Whipped Potatoes	Red Bell Pepper Dipping Sauce for Crudités	Pasta de Broccoli (crème sauce)
Wild Veggie Red Bell Pepper Jelly	Pork Piccata with Red Bell Pepper Sauce	Penne Pasta with Red Bell Pepper Pesto
Broiled Perch on a Pan with Broccoli Sauce	Cauliflower Dressing for Tomato and Basil	Cauliflower Potato Soup