Fresh Vegetables:
Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping.
Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.
Asparagus Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!
Beets Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.
Bok Choy Keep bok choy refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop bok choy. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.
Broccoli, Broccolini, Broccoli Rabe Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.
User Comments:
Kathryn J. says:
Thanks Jen! And remember that mangos should not be stored in the fridge...leave them at room temp until they're ripe. Refrigeration makes the juicy flesh "hairy". more »
Jenn A. says:
That's a great tip Kathryn - I always wondered why some mangoes turned out more fibrous than others! more »