One of the things I love most about living in the Pacific Northwest is the availability and quality of year-round local produce. Every weekend we can venture out to markets in search of bins overflowing with colorful carrots, crunchy greens, and beautiful beets. By Sunday evening my refrigerator is bursting with all sorts of fresh goodies just waiting to be cooked. And then Monday arrives.
Despite my best intentions, with a busy husband, a part-time work at home gig, and full time duties chasing a toddler around, we don’t end every night with a fresh homecooked meal on the table. In fact, I often find myself staring into the pantry at 6pm desperate to get something healthy and quick onto the table. Enter: the pantry.
Just because you don’t have time to prep and cook fresh vegetables every night, that doesn’t mean that your only alternative is ordering pizza or boiling a package of pasta. There are plenty of nutritious options within your cabinets or pantry door, and you can feel good knowing your family is still getting plenty of color on their plates, and veggies in their meals.
Click through to see seven tips for jazzing up your meals with canned vegetables!