March is National Frozen Food Month. While spring is close, local harvest isn’t quite at its peak, so frozen foods provide a healthy alternative to getting a quick nutrient boost with minimal cooking effort. Now we aren’t talking about Lean Cuisines or Hot Pockets, but frozen fruits and vegetables.
This produce is often picked at its peak and flash-frozen, so that it retains its nutrition and doesn’t age, like a fruit on the counter would.
If you’re worried about the microwave degrading your vegetable’s nutrition, try steaming: set a pot of water on the stove and use a steaming basket to cook your vegetables. For frozen fruits, toss them in smoothies or add to yogurt for a chilly bite that tastes like ice cream.
Feeling inspired? Many coupons are out this month for frozen foods, so stock up. Here are a few ideas:
- Cherries: These are much cheaper than the alternative fresh versions, and they often come pitted which saves you an extra step in the prep. For a sweet take, mix with yogurt and granola. Or make a fruit compote to top pork chops.
- Bananas: When your bananas turn brown, cut them up into slices and place them on a sheet pan in the freezer. Once frozen, store in a bag and bust out to make smoothies or vegan "ice cream" (just frozen pureed bananas).
- Edamame: This soybean is a protein powerhouse. Toss in a stir-fry or salad and top with a ginger sesame dressing. You can buy them in or out of the pod. If they're in a pod, simply steam and serve with sea salt.
- Artichoke hearts: Yes! These come frozen and are a great addition to pastas or cooked casseroles. Make a frittata with thawed artichokes and peppers.
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