Frozen vegetables have a shorter cook time than fresh vegetables. This is because frozen vegetables have been blanched prior to freezing to prevent enzymatic breakdown (browning and loss of freshness). Tips for storing and reheating frozen veggies:

• If you don’t see yourself eating your fresh vegetables before they go bad, blanch and then freeze. This will ensure that your veggies stay super fresh during storage.

• Is it possible to mess up cooking frozen vegetables from the bag? Yes! Blanching vegetables before freezing makes them more tender, therefore they require less cook time on your end. Carefully read the directions on the back of your packaged vegetables to prevent over/undercooking!

• To blanch: submerge vegetables in boiling water for 1-2 minutes, then quickly move them to an ice water bath for 3-5 minutes. This stops the cooking process immediately. Allow them to completely dry before you pack them in an airtight bag/container to go in the freezer.

Trying to save money and/or put off going to the grocery store? Mixing textured vegetable protein (like Beyond Meat and Impossible meat substitutes) with ground meat will extend the number of servings, lowering food costs. The soy protein in these meat substitutes also adds juiciness to ground beef because of its water content.

It’s grilling season! This year you can surprise your family and friends with deliciously grilled meat and vegetables. Try adding acid, like vinegar or citrus, and salt to meat marinades. Acid and salt increase the tenderness of meat by increasing the water-holding capacity of muscle.

Ever find that your coffee is too bitter? If it’s brewed at a temperature higher than 203 degrees F, tannins are extracted, creating a bitter product. For those of you mastering home-brewed coffee while sheltering, try measuring the temperature of your hot water before brewing. Coffee should be brewed between 185-203 degrees F for best flavor.

Deviled eggs are the best picnic food, don’t @ me. It’s best to use older eggs when making hard boiled eggs, especially if you plan to use them in a deviled egg recipe. Older eggs become porous with age. Microscopic holes form in the shell, which increases the airspace between the egg and the inner shell. More airspace in an older egg allows for easier, mess-free peeling.

• How can I tell if my eggs are old enough? A fresh egg will sink to the bottom in a pan full of cold water. An older egg will float to the top. Keep in mind, freshness of Grade A eggs can be maintained for up to six weeks if properly stored in the refrigerator between 29-32 degrees F.

 Ever randomly need buttermilk for a recipe and only have regular milk on hand? Avoid multiple trips to the grocery store by making your own buttermilk at home. Add 1 Tablespoon of acid (white vinegar or lemon juice) to 1 cup of milk (cow’s or plant-based) and stir, allowing the milk to curdle slightly. It goes both ways! When using buttermilk in place of regular milk in a baking recipe, increase the amount of baking soda.

Following a low-sodium diet can be tricky! Quick-cooking cereals, like instant oats and grits, have added disodium phosphate, which is a food additive that enhances cooking performance. The disodium phosphate causes grains and cereals to become alkaline, which allows particles to swell faster and cook more quickly. Because disodium phosphate is a sodium-containing food additive, those who are trying to follow a low-sodium diet should avoid quick-cooking cereals and stick to old fashioned oats! Check out my favorite oatmeal recipe and start making delicious, vibrant oatmeal at home.

Don’t let food manufacturing companies fool you and get to know your nutrition labels!

• “Low sugar” is NOT a defined nutrient claim! You can learn more about the sugar content in your food by reading the Nutrition Facts Label on the back. The label will always tell you how many grams of sugar are in one serving. If there are ‘added sugars’, or sugars that are added by food manufacturers to increase sweetness, you can find this under the Added Sugars section. It’s best to limit added sugars when possible.

• Organic foods: The Organic Food Production Act of 1990 states that all raw or processed foods labeled as “Organic” are allowed to contain up to 5% non-organic ingredients. Packaged products that indicate they are “made with organic ingredients” may contain up to 30% non-organic ingredients.