by Shamrock Foods Nutrition Services Team
Portions: 20½ cup
Ingredients
- 2 Tbsp. Aspen Gold Canola Oil (SF# 4386151)
- 8 Markon First Crop Carrots, Peeled & Sliced (SF# 2039451)
- 1-quart Diced Butternut Squash
- 2, Poblano Peppers, Diced
- 1 Markon First Crop Red Onions, Chopped Fine (SF# 4761771)
- 2 tsp Katy's Kitchen Paprika (SF# 4604321)
- 1/2 tsp Katy's Kitchen Ground Black Pepper (SF# 4612451)
- 1/2 tsp Katy’s Kitchen Sea Salt (SF# 4994511)
- 2 Markon First Crop Fresh Tomatoes, Chopped (SF# 4699321)
- 1-quart Markon Ready-Set-Serve Shredded Kale Blend (SF# 3459361)
Instructions
- In sauté pan, heat oil. Add carrots and butternut squash. Cook, covered over medium heat for 5 minutes.
- Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes.
- Add paprika, salt, and black pepper. Add tomatoes and kale; cook, covered until kale is wilted, 2-3 minutes.
- Serve 1/2 cup or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- *All Cold Holding- All foods should be held 41 degrees F or below.
- **All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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