Published to Newsletter on Sep 30, 2020
We all know that vegetables are an important part of healthy eating. But fresh veggies can spoil quickly, so it’s no surprise that we commonly run out before our next grocery trip.
It doesn’t have to be this way. Sure, we can keep frozen vegetables on hand. But by purchasing a few vegetables that last a long time, we can also have fresh options ready. And with a few easy recipes, we’re always set for a well-rounded meal.
These colorful veggie suggestions will keep for several weeks, along with recipes you can use to get them on your plate quickly.
Cabbage can last two months when wrapped in plastic. It will even last a long time unwrapped, if you don’t cut it – simply peel off outer leaves as you need them (if any are unsightly, keep unwrapping until you find good leaves underneath).
Sautéed cabbage makes for a quick and easy side. It seems simple but is surprisingly flavorful.
Carrots will last up to four weeks in your fridge if kept dry. Wrap them in a paper towel to remove excess moisture and change it periodically.
Then you’ll be able to make this quick carrot slaw in minutes, especially if you let a food processor do the chopping.
Keep red onions on hand, and you’ll always have a flavorful vegetable ready. They’ll last a week or two at room temperature but can last as long as two or three months in cool, dark storage.
For easy prep, try quick pickled red onions. This recipe is a great way to add a burst of flavor to sandwiches, burgers, tacos, salads, and more.
You probably always walk past rutabagas in the store. But next time, stop and pick up a few. They can easily last a month in your fridge and are full of fiber and nutrients. Rutabagas are slightly sweet, so they work well as a low-carb potato substitute.
Personally, I like rutabagas best when they are roasted, like in these rutabaga fries.
Beets can last one to three months if you remove the greens and store them in a perforated plastic bag. Chopped or grated raw beets can be a delicious way to add a bit of color and crunch to your meal. Roasting is also pretty easy. Here are four easy ways to cook beets.
My preference is to make roasted balsamic beets (and let the foil keep cleanup easy).
All of these options are easy to store and simple to prepare. Keep a few on hand, and you’ll never run out of vegetables again.
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Tags: EmployeeWellness, Nutrition, Wellness
