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Fruit and Veggie Recipes for Thermos® Products

If you're on the go quite often and are always taking your meals with you wherever you go, you'll want to purchase a few Thermos® products to help keep your food fresh and appetizing. Some of the best foods to keep in Thermos® products are fruits and vegetables, so here are some recipe suggestions that will stay fresh all day in Thermos® food containers:

Basic Cream Cheese Fruit Dip

  • 1 8-ounce package cream cheese
  • 3 tablespoons sugar
  • 1 cup sour cream or Mascarpone
  • 1 teaspoon vanilla extract

    Combine all ingredients and beat until smooth and creamy. You can also add nuts, such as almonds or walnuts, or lemon juice to the dip for extra flavor.

    Vegetable Dip

  • 1 pkg. chopped spinach
  • 2 c. mayonnaise
  • 1/2 c. parsley
  • 1/2 c. green onion, chopped
  • Salt & pepper to taste

    Cook spinach, then drain and mash out juice. Add remaining ingredients. This dip is delicious for uncooked cauliflower, carrots, celery and other raw vegetables.

    To enjoy fruit or vegetable dip that you can carry with you all day, you can store your food items in the Thermos Nissan™ Stainless Steel Food Jar, or the Thermos Nissan™ Lunch Tote 1.5 Qt. to keep the contents from spilling.

    For entrée dishes, you may want to try other vegetable recipes like stir fry or specialty salads, which can all be stored in products like the Thermos® Stainless Steel Widemouth Bottle, and the Stainless Steel Cook and Carry System. You can keep foods at their desired temperature for up to 12 hours at a time, so you can enjoy your meal whenever you get a chance. These easy recipes will make you want to use your Thermos® products every day for food storage.

    Bean Sprout Stir Fry

  • 1 tablespoon cooking oil
  • 1 small zucchini, bias-sliced 1/4 inch thick (1 cup)
  • 1 small onion, cut into thin wedges
  • 1 cup sliced mushrooms
  • 1 small red sweet pepper, cut into thin strips (3/4 cup)
  • 8 ounces fresh bean sprouts (2 cups)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper

    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove zucchini mixture from the wok.

    Add mushrooms and sweet pepper to hot wok. Stir-fry for 1 to 1-1/2 minutes or until crisp-tender. Remove mushroom mixture from wok.

    Add bean sprouts, soy sauce, sugar, and pepper to the hot wok. Stir-fry for 1 to 2 minutes or until bean sprouts are crisp-tender. Return the zucchini mixture and the mushroom mixture to the wok. Cook and stir gently until heated through. Makes 4 servings.

    Insalata Caprese II

  • 4 large ripe tomatoes, sliced 1/4 inch thick
  • 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
  • 1/3 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • fine sea salt to taste
  • freshly ground black pepper to taste