Partner content: Why Fresh Vegetables aren’t Always Necessary
I love buying fresh vegetables, especially when they’re in season, and they look/smell great. But this doesn’t mean that frozen and canned vegetables don’t deserve a place in your fridge, pantry or in your recipes.
Look for sales on frozen and canned vegetables and stock up, especially on ones that can easily be added to soups, stews and casseroles.
Here are some ideas.
Frozen:
• Mixed vegetables — add to soups and stews, stir fry, casseroles.
• Spinach — use for dips or for making lasagna or Italian stuffed pasta shells.
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• Edamame — with shell - use these as a high protein snack; without the shell - add to stir fry
• Beans — make beans dishes faster with pre-cooked and frozen beans like lima and butter beans. Frozen green beans are good for making casseroles.
Canned:
• Tomato — use for sauces and soups
• Beans — chickpeas (garbanzo) can be used to make your own hummus, roasted and seasoned as a snack, and added to salads; black beans can be combined with rice and topped with salsa and grated cheese for an easy and economical meal. You can also mix black beans with leftover shredded chicken, fish or pork and fill a burrito or taco.
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
facebook.com/LeahMcgrathDietitian
800-334-4936
