Top 10 Vegetables and Fruits For Weeknight Cooking
Putting dinner on the table during the week means being prepared.
Have a handful of vegetables and fruits on hand that can be used in a variety of ways.
ONION | An aromatic and an important ingredient for many dishes.
CARROT | One of the most versatile vegetables in the kitchen; adds color, flavor, and texture. Can be steamed, sautéed, grilled, roasted and stewed.
CELERY | Often used with onion and carrot, and called mirepoix; used as a foundation for soups, stews, and sauces; delightful chopped and added to a salad.
BELL PEPPER | Wonderful sautéed or raw. Together with onion and celery is called the “Trinity” in Cajun/Creole cooking.
GARLIC | A must-have for adding amazing flavor; together with onion, celery, and bell pepper becomes “The Holy Trinity”.
GREENS | The option for a quick salad or a sautéed side dish is a must; think spinach, spring mix, arugula.
TOMATO | Nothing beats a good tomato sauce a fresh tomato in season simply sliced.
POTATO | The most versatile vegetable in your pantry; rekindle your love affair with the potato.
GREEN PEAS (FROZEN) | Always a nice choice to drop in a soup, sauce, or on a fresh salad. Defrost only what you need.
LEMON | A drizzle of olive oil and a squeeze of fresh lemon juice is all you need for a quick salad; a squeeze of fresh lemon juice will brighten any dish.