We often think of vegetables as something we buy and then store in the crisper until it’s time to make a meal with them. Chef and food writer Tamar Adler suggests cooking your vegetables as soon as you get home from the supermarket to help them keep longer.
Photo by Warren Layton.
Cooking the vegetables when you buy them not only makes your meal planning easier down the road, but also provides a few quick and easy snack options throughout the week. It essentially makes your veggies a healthy convenience food. (If you live alone, cooking then freezing also provides a way of taking advantage of specials as they come up — Oz ed.)
If you need some ideas on how to cook your vegetables or what you can do with them, check out the full article at the New York Times.
A Recipe for Simplifying Life: Ditch the Recipes [New York Times]
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