Mixed Vegetables

Fresh mixed vegetables should be refrigerated and used within 3-5 days. Frozen varieties keep for up to 12 months. Canned mixed vegetables are shelf-stable until opened, then refrigerate and use within 3-4 days.

Don't thaw frozen mixed vegetables before cooking—add them directly to hot dishes to prevent mushiness

Season well after cooking as vegetables can be bland straight from the package

For best texture, avoid overcooking; frozen varieties need only 3-5 minutes of steaming or sautéing

Drain and rinse canned mixed vegetables to reduce sodium content by up to 40%

Rice or grains for fried rice and pilafs

Soups and stews as a quick vegetable base

Pasta dishes for added nutrition and color

Pot pies and casseroles as filling ingredients

Omelets and scrambled eggs for breakfast hashes

Overcooking frozen mixed vegetables, which turns them mushy and dull in color

Adding frozen vegetables too early to slow-cooked dishes, resulting in disintegration

Not draining canned vegetables, which adds excess liquid and sodium to recipes

Expecting fresh texture from frozen or canned varieties—adjust cooking methods accordingly