The 5 Frozen Vegetables I Always Have in the Freezer
While I love cooking with fresh vegetables whenever possible, there are times when relying on frozen vegetables just makes more sense. Whether it’s because of availability, budget, seasonality, or just simply convenience, frozen vegetables are a staple I’ve come to rely on throughout the year.
While the selection tends to rotate, there are five favorites that I always have on hand.
5 Vegetables I Always Keep in the Freezer
Even though I can’t get enough fresh, sweet corn during the summer months, frozen corn has a place in my freezer all year long. I love sautéing it for a simple and quick side dish, and it’s a welcome addition in recipes like, soup, chili, and risotto.
Fresh peas are certainly a nice treat, though it’s debatable whether or not they’re worth all the shelling. It doesn’t get more convenient that frozen peas.
Since I started working from home, frozen edamame has become my favorite afternoon snack. A few minutes in a pot of boiling water and a sprinkle of sea salt — it’s so good. Shelled edamame is great for making dip, and is a nice addition to stir-fries, soups, and even salads.
4. Chopped spinach
Not only is frozen much less expensive than fresh, but it also does a great job at holding on to a lot of its nutritional value. Sure you can’t use it in a salad, but (defrosted) frozen spinach can be added to a casserole, pasta, quiche, curry, and soup.
5. Artichoke hearts
Whether you toss them with your pasta, top them on a pizza, or cook them with some chicken, frozen artichoke hearts always taste better than the ones that come out of a can. And, if you’ve ever turned a fresh artichoke, you can definitely appreciate the convenience factor.
Tips on Cooking with Frozen Vegetables
- 5 Ways To Make Frozen Vegetables Suck a Little Less
- Simple, Delicious Dinner Recipes with Frozen Vegetables
- Ignore This Recipe Instruction When Cooking with Frozen Vegetables
Let’s hear it: What veggies do you prefer buying frozen over fresh?