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Store most vegetables in the refrigerator's crisper drawer in breathable bags or containers. Some, like potatoes and onions, should be kept in a cool, dark, dry place.

Place cut vegetables in a steamer basket over boiling water, cover, and steam until tender-crisp. Check frequently to avoid overcooking.

Vegetables are done when they're fork-tender but still have some bite (tender-crisp) and their colors are vibrant.

Spread vegetables out in a single layer on a baking sheet, don't overcrowd, and roast at a high temperature.

Many vegetables such as carrots, bell peppers, broccoli, cucumbers, and spinach are delicious raw.

Boil water, add cut vegetables for a short time until bright and just tender, then immediately plunge them into ice water to stop cooking.

Store cut vegetables in airtight containers or resealable bags in the fridge, optionally with a damp paper towel to retain moisture.

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

Rinse vegetables under cold running water and scrub those with tougher skins. Remove any damaged leaves or spots.

Yes, blanch most vegetables in boiling water briefly, then cool in ice water, drain, and freeze in airtight bags or containers.

Try roasting with olive oil, salt, and pepper, adding herbs and spices, or tossing with a squeeze of lemon juice after cooking.

Steaming, roasting with minimal oil, sautéing, and grilling are all healthy methods that preserve nutrients.

Most cooked vegetables last 3-5 days in sealed containers in the fridge.

Not always. Many vegetables’ skins are edible and nutritious; peel if the skin is tough or you prefer a smoother texture.

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

Salt eggplant and let it sit before rinsing or try blanching greens briefly, then sautéing with garlic and olive oil.