Frozen Produce Will Always Be the Real MVP of Weeknight Cooking

I became a frozen fruits and veggies gal because of a box of frozen spinach. Besides the big bag of green peas I kept behind the ice cream in case of knee or ankle injury, I used to be a “fresh produce only” person, and kind of a snob about it. I considered managing the decline of my weekly grocery haul from picture-perfect to past-its-prime an ethical responsibility.

It was the tactical and logistical puzzle of grocery shopping during the pandemic that changed my tune. Now I know the truth—that frozen produce is just as good as fresh, and sometimes even better and more cost-efficient. In the spring of 2020, two things happened simultaneously: I had to slow my shopping trips to twice monthly for safety, and I triedfor the first time. Despite my best efforts, very little fresh produce could survive all the way until my next trek to the market, so I started buying frozen instead. And when I put a box of frozen spinach to use in Priya’s bright, comforting dish, I was forever changed.

Here are three reasons why you should be packing your freezer with fruits and vegetables for last-minute meals whenever the mood strikes you, with no compromise on flavor.Bringing a quart of strawberries or few bunches of broccoli into your kitchen can go from inspiring to stressful really quickly; with a full fridge comes the added pressure of using it all before things go fuzzy or limp.

Petite frozen peas ftw

Frozen peas. For me, steaming fresh broccoli in the microwave guarantees in the same tme as frozen cooked broccoli that isn't mushy.

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