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Most fresh vegetables should be stored in the refrigerator in a produce drawer or a perforated plastic bag to maintain their crispness and freshness.

Steaming vegetables helps retain more nutrients and flavor compared to boiling.

Boil water, add vegetables briefly (1-3 minutes), then quickly transfer them to a bowl of ice water to stop the cooking process.

Yes, many vegetables can be blanched and frozen for long-term storage.

Vegetables are bad if they are slimy, have a sour smell, or show signs of mold or significant discoloration.

Add them to soups, stir-fries, pastas, or smoothies, or serve as snacks with dips.

Leftover cooked vegetables can be added to omelets, salads, grain bowls, or pureed into soups.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Rinse vegetables thoroughly under cool running water to remove dirt and pesticides. Use a brush for root vegetables if necessary.

Make sure to pat vegetables dry, use high heat (around 425°F/220°C), and space them apart on the baking sheet so they roast instead of steam.

Cut vegetables generally last 3-5 days when stored in an airtight container in the refrigerator.

Steaming, roasting, or sautéing with minimal oil helps preserve nutrients and flavor.

Many vegetables can be eaten with the skin on for added nutrients, but some, like carrots or potatoes, may be peeled based on preference or recipe.

Blanching vegetables and cooking them briefly helps retain vibrant colors.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Slice vegetables evenly, toss with oil and seasoning, and grill over medium heat for tender and flavorful results.