From farm to frozen,
naturally.

Vegetables · Spinach

Garlic Sautéed Spinach

Serves 2–3 · Cook time 5–7 minutes

1. Heat oil or butter in a pan over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add frozen spinach (no need to thaw).
4. Cook for 5–7 minutes, stirring occasionally, until heated through.
5. Continue cooking until excess moisture has evaporated.
6. Season with salt and optional pepper or lemon.
7. Serve hot.

Also great in: smoothies · stews & soups · quiche or pasta bakes · savoury muffins · spanakopita or spinach dip.

Vegetables · Mixed Vegetables

Mixed Vegetable Fried Rice

Serves 3–4 · Cook time 10 minutes

1. Heat oil in a wok or large pan over high heat.
2. Add frozen Mixed Vegetables straight from the freezer and stir-fry for 3–4 minutes.
3. Push vegetables aside, crack in the eggs and scramble until just set.
4. Add cooked rice and soy sauce, tossing to combine.
5. Stir-fry for 2–3 minutes until heated through.
6. Season with pepper and serve.

Vegetables · Seasonal Vegetable Mix

Sheet-Pan Roasted Vegetables

Serves 3–4 · Cook time 25 minutes

1. Preheat oven to 220°C (200°C fan-forced).
2. Spread frozen Seasonal Vegetable Mix on a lined baking tray (no need to thaw).
3. Drizzle with olive oil and season with salt, pepper and crushed garlic.
4. Roast for 20–25 minutes, tossing halfway, until edges are golden.
5. Finish with a scatter of parmesan or fresh herbs and serve.