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cold water can do wonders to keep leafy greens from spoiling the literal minute you get home from the grocery store. get the biggest bowl you got, throw your spinach or arugula or fresh herbs or whatever in there, cover it with water, and then throw it in the fridge. you can triple the time they'll last that way. it also works great for restoring some crispness to wilted celery and other watery veggies like that. frozen veggies were briefly mentioned earlier but they bear repeating because proper flash-frozen veggies are absolutely wonderful. they're ready at a moment's notice, they basically come pre-prepped, and they're still tasty even if they end up with a bit of freezer burn. and on top of that, they're like 99% as nutritionally complete as fresh veggies, so you're getting all the health benefits of eating your greens that way too. canned vegetables are perfectly fine, but they're less nutritious than fresh or frozen vegetables. pickled veggies are another great choice! they feature heavily in a lot of asian cuisines, and they're surprisingly versatile. have you ever made grilled cheese with kimchi before? you should. it whips. but you should also get into proper asian cooking as well. chinese stir fries are easy to prepare and are often done in minutes, which makes them perfect weeknight dinners and also the perfect way to use up foods that are wearing out their welcome. almost anything tastes good when stir-fried with garlic and soy sauce and thrown over rice or noodles.
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Nov 10, 2023 11:24
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| # ¿ May 16, 2024 06:21 |
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