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The fridge we want to have is stocked with organic veggies from the local farmers' market. The fridge we actually have? Well, let’s just say we’re lucky if there’s a bag of wilted, old kale in there. Enter organic frozen veggies. Flash frozen at the peak of freshness, they’re nothing like the greyish, mushy lima beans from our childhood. Plus, they usually require zero prep. We’ve rounded up 19 recipes that make swapping in a bag of frozen vegetables a breeze.
Frozen kernels = the best way to channel August in the middle of winter.
No need to thaw the frozen peas before tossing them in.
Psst: Frozen kale is a thing. And it saves you from all of that de-stemming.
Hack that freezer.
So fancy, no one will ever guess you bought this veggie from the freezer aisle.
The perfect place for frozen mushrooms: wrapped up in puff pastry.
Thaw and pat your florets dry before frying 'em up.
Stir in frozen peas and carrots when you bring everything to a simmer.
A pound of pre-chopped, bite-sized florets sounds pretty nice, doesn’t it?
A bowl will fill (and warm) you right up.
Wring out your frozen spinach thoroughly before sautéing.
The spicy-sweet flavors are even easier to achieve with frozen green beans.
Peeled, chopped frozen squash is pretty much a miracle.
Who says pie has to be sweet?
Caution: highly addictive.
One bite will convince you to always keep peas and corn in your freezer.
Because you should eat this quick and easy dinner all year long.
Frozen carrots equal no peeling or chopping.
Ready in 15 minutes or less.
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