Save Time This Summer Using Frozen Vegetables

July 10, 2018

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Summertime means there is an abundance of fresh fruit and vegetables that await your culinary creations. However the two biggest drawbacks are washing and prepping produce and the time-consuming cleanup that inevitably follows. Many chef's time-saving hacks include using frozen veggies, which are flash-frozen at the peak of ripeness, and are just as nutritious as fresh vegetables. However how you cook them can leave your meal with a bad taste in your family's mouth. First, don't assume that all frozen veggies need to be cooked. Some frozen veggies are best eaten as-is with no cooking necessary. Thawed frozen corn tossed into a fresh summer salad is one example. In fact, frozen vegetables can help quickly chill dishes such as pasta salad. Simply pour a bag of frozen veggies into the bottom of a serving bowl, add the warm, cooked noodles, and toss for a perfectly chilled pasta salad. Frozen vegetables often cook more quickly than their fresh counterparts. Frozen broccoli, cauliflower, and carrots, for example, aren't as firm as fresh, so you can cut the cook time in half if you're roasting or stir-frying. If you're adding frozen vegetables to soups, stir them in during the last few minutes of cooking. BE adventurous as you veer from the edges of the grocery store towards the center. The freezer aisle has come a long way from the bags of peas and carrots. These days, you can find everything from frozen okra to sliced leeks and squash.

SOURCE: The Kitchn

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