Eating Light: Frozen Vegetables Are Your Friends
In the winter time, we would probably only eat meat, beans, and bread if it weren’t for frozen vegetables. We’re not very impressed with the quality of many fruits and vegetables in the winter — especially the tender green beans and spinach we crave. This is where frozen vegetables come in.
Most frozen vegetables are flash frozen shortly after picking, which preserves their taste surprisingly well. So in a way they’re actually fresher than the well-traveled greens and beans that you buy from California in the summer.
We keep a couple bags of spinach in the freezer at all times. It’s a go-to dish on weeknights. We run it under cold water to defrost, then squeeze out the excess water and sauté with garlic, hot pepper and soy sauce for a dash of greens with our meal.
We also really like this idea from Flickr user pinprick, who bought a big bag of spinach and needed a way to use it up. Her sister gave her this idea:
Steam the spinach and freeze it for later use. awesome! i packed it into an ice-cube tray, then when they were frozen (overnight) i took them out and put them in a bag for later use. i can pull out a cube or two when i want to add them to spaghetti sauce, eggs, or whatever.
How do you use frozen vegetables, and which are your favorites to keep on hand?