Ready-Set-Serve (RSS) Broccoli Florets offer 100% usable product, fixed weight and yield, no preservatives, and sensible pack sizes.
Best If Used By date.
Available Offerings from Markon for Broccoli, Florets
12 pounds or 5 kilograms
1 06 11628 91600 9
6 11628 91600 2
Refrigerate immediately--never break the cold chain; rotate on the FIFO basis.
Reseal unused portion in original bag. This product is table ready and does not need to be rinsed.
General Usage Ideas
Fold steamed and finely chopped RSS Broccoli Florets and the zest of MFC Lemons into soufflé batter; bake until light and airy
Toss RSS Broccoli Florets with olive oil, salt and pepper; roast until tender; serve aside steaks with grated Parmesan cheese
Combine cooked linguine with clams, steamed RSS Broccoli Florets, sautéed slices of RSS Peeled Garlic, crushed red pepper flakes, and RSS Washed & Trimmed Parsley
Fall / Winter Usage Ideas:
Toss steamed RSS Broccoli Florets, halved cherry tomatoes, sliced roast beef, and RSS Washed & Trimmed Green Onions; serve in butter lettuce bowl with creamy horseradish dressing drizzled over all
Stir steamed RSS Broccoli Florets, cooked and chopped chicken breasts, and crispy bits of pancetta into macaroni and cheese
Top cheesy polenta with chopped and sautéed RSS Broccoli Florets, RSS Peeled Garlic, and chopped hot Italian sausage
Spring / Summer Usage Ideas:
Mix together steamed RSS Broccoli Florets, shrimp, golden raisins, Madras curry powder, and mayonnaise; serve in RSS Lettuce Jammers
Make broccoli pesto by combining steamed and chopped RSS Broccoli Florets, RSS Peeled Garlic, pine nuts, Parmesan cheese, and olive oil; toss with orecchiette
Toss RSS Triple-Washed Spinach with RSS Orange Rounds, RSS Broccoli Florets, candied walnuts, and crumbled blue cheese
Did You Know?
Growing Seasons: Dec-Mar = Yuma, Arizona; Apr-Nov = Salinas, California. 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.