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Broccoli & Cauliflower Combo

Broccoli and Cauliflower Combo
Ready-Set-Serve (RSS) Broccoli & Cauliflower Combo offers 100% usable product, fixed weight and yield, no preservatives, and sensible pack sizes.
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Product Details

Shelf Life:
Best If Used By date.
Ethylene Producing:
Ethylene Sensitive:

Available Offerings from Markon for Broccoli & Cauliflower Combo

Description Net Weight Pack GTIN UPC
Broccoli & Cauliflower Combo 6 pounds or 3 kilograms 2/3# 1 06 11628 91555 2 6 11628 91555 5

Storage Tips:

Refrigerate immediately--never break the cold chain; rotate on the FIFO basis.

Handling Tips:

Reseal unused portion in original bag. This product is table ready and does not need to be rinsed.

General Usage Ideas

  • Add steamed RSS Broccoli and Cauliflower Combo to feta cheese omelets
  • Chop RSS Broccoli and Cauliflower Combo and toss with olive oil, salt, and pepper; roast until tender; serve aside steaks with grated Parmesan cheese
  • Sauté RSS Broccoli and Cauliflower Combo and hazelnuts until browned; deglaze with RSS Proprietary Blend Orange Juice; add RSS Orange Segments and simmer until liquid is reduced; serve with pork

Fall / Winter Usage Ideas:

  • Pulse steamed RSS Broccoli and Cauliflower Combo, Italian parsley, and baby dill in a food processor; combine mixture with breadcrumbs, eggs, salt, and pepper; patty and fry latkes until crisp
  • Simmer RSS Broccoli and Cauliflower Combo in bacon-lentil soup
  • Top cheesy polenta with chopped and sautéed RSS Broccoli and Cauliflower Florets, RSS Peeled Garlic, and chopped hot Italian sausage

Spring / Summer Usage Ideas:

  • Add finely chopped RSS Broccoli and Cauliflower Combo to pan of caramelized onions; when browned, cool and stir into quiche batter; bake in puff pastry crust
  • Steam black mussels, RSS Broccoli and Cauliflower Combo, saffron, and fish stock until shellfish open; garnish with snipped chives
  • Sauté RSS Onion Strips, RSS Broccoli and Cauliflower Combo, and sliced MFC Idaho Potatoes until potatoes are browned; add peas, turmeric, paprika, and cayenne to coat all; serve with grilled fish or poultry

Did You Know?

Broccoli has existed for more than 2,000 years. California grows 90% of the total production in the U.S. In 1970, we consumed an average of one-half pound of broccoli per person; today we average four and one-half pounds per year.