Steamed cod marinated in lemon served with a Spanish olive and tomato tapenade accompanied by risotto with herbed de Provence and a Moroccan ratatouille. A taste of summer from the shores of the Mediterranean.
Cod –All-natural delicious treat from the sea. Simple ingredients keep this delicate fish healthy and bring out the best of the cod filet. Lemon, olive oil, garlic, basil, sea salt, black pepper. That’s it, and that’s enough for a great piece of fish! Cod is an excellent source of vitamin B12, selenium, phosphorus, and protein. It is also a very good source of choline as well as a good source of niacin, potassium, vitamin B6, molybdenum, pantothenic acid and omega-3 fatty acids. Keep your brain and your heart healthy by consuming omega-3 fatty acids, Omega-3 fats lower your risk for Alzheimer’s disease, high blood pressure, and heart disease.
Risotto –Made with Arborio rice and our homemade vegetable stock this dish is filled with flavor and nutrition. Arborio Rice is high in muscle building protein and packed with vitamins and minerals. Arborio rice will give you about 12% of your daily dose of vitamins Vitamin A and C. Its Vitamin C content helps protect your teeth and bones. A full cup of Arborio rice fulfills about 45% of your daily requirement of essential nutrients.
Mediterranean Tapenade –Its name comes from the Provençal word for capers, tapenas. A popular food in the south of France it lends a bright, vibrant flavor. Capers, pickled flower buds, are an all-natural and delicious way to bring flavor to a meal without adding many calories and are an excellent source of fiber and vitamin K. Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart, and may protect against osteoporosis and cancer. Monounsaturated fats, the kind found in olives, seems to encourage weight loss. Olive oil consumption has been shown to breakdown fats inside fat cells, get rid of belly fat and reduce insulin insensitivity. People who have the highest olive consumption eat fewer calories overall and are rarely overweight. Blood tests show they have higher levels of serotonin, a so-called satiety hormone that makes us feel full.
Moroccan ratatouille –what distinguishes our ratatouille from the traditional French ratatouille is dates and apricots join yellow squash and red bell peppers. Yellow squash is high in manganese, a mineral which helps the body process fats, carbohydrates, and glucose.
One order provides approximately 1 serving, 14 oz.
Steamed Cod: Cod Fish (With Olive Oil, Sea Salt, Black Pepper), Marinated Lemon (Lemon, Olive Oil, Garlic, Basil, Sea Salt, Black Pepper)
Risotto:Arborio Rice (Water, Arborio Rice), Milk (Grade A Reduced Fat Milk, Vitamin A Palmitate, Vitamin D3), Cream (Milk), Vegetable Stock (Water, Onion, Carrots, Celery, Olive Oil), White Wine (contains Sulfites), Red Onion, Olive Oil, Seasoning, Salt.
Moroccan Ratatoullie:Yellow Squash, Red Bell Peppers, Water, Eggplant, Onion, Dates, Apricot, Tomato Paste (Vine Ripened Fresh Tomatoes and Naturally Derived Citric Acid), Garlic, Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Olive Oil, Parsley, Chives, Apple Cider Vinegar, Seasoning, Salt
Heating Directions From Frozen: Stove Top:(Preferred Method) Bring water to a boil. Immerse pouch(es) in water, reduce heat to simmer and heat for 12 minutes. Side dishes and sauces (if included) require only 4 1/2 to 5 minutes in the same pot.
Microwave:(Alternative Method) Pierce hole in plastic film for venting. Place pouches on a microwave safe dish and heat on high for 4 ½ – 5 minutes, or until heated through Let product stand for 1 – 2 minutes before enjoying.
Mediterranean Tapenade:(From Frozen) Defrost under warm running water for about 5 minutes. Stir to recombine and enjoy.
In the event your meal is not fully reheated after removal from the pouches, you may continue reheating in a microwave on a microwave safe dish until done – which should be no more than another minute or two. An internal temperature of 158° F must be reached. Appliances vary, adjust accordingly.
For items without sauces or gravy, cut a hole in corner of pouch and drain excess liquid before plating.
Appliances vary, adjust accordingly. Caution: contents will be very hot.