Thanks to Covid-19, we’re doing more eating—and likely more cooking—at home. Need a break from peeling, chopping, shredding, and slicing?
Here are 10 healthy vegetable shortcuts that save you time in the kitchen, plus 20 simple-yet-scrumptious recipes for salads and sides that get an assist from them. Each recipe makes four servings.
Of course, if you’ve got the time or inclination, you could always start from scratch and still follow the recipes (and maybe save a little plastic packaging in the process). Either way, enjoy!
To see nutrition info for all the recipes, go to nutritionaction.com/shortcuts.
Recipes by Kate Sherwood. Product information compiled by Kaamilah Mitchell.
Broccolini
Why it’s a shortcut
This cross between regular and Chinese broccoli is tender from floret to tip. That means you don’t need to trim the stalks. No broccolini? Use a bag of broccoli florets.
Broccolini with garlic sauce
Steam 2 bunches whole broccolini (about 1 lb.) until bright green, 3–5 minutes. Whisk together 1 Tbs. balsamic vinegar, 1 Tbs. reduced-sodium soy sauce, 1 tsp. brown sugar, 1 clove minced garlic, ½ tsp. cornstarch, and ¼ cup water. Add the mixture to a pan and cook over medium-high heat, stirring until it cooks down to a syrup, 1–2 minutes. Spoon over the broccolini.
Broccolini with lemon parmesan sauce
Sauté 3 cloves minced garlic in 1 Tbs. extra-virgin olive oil until lightly browned, about 1 minute. Add 2 bunches chopped broccolini (about 1 lb.) and ¼ cup water. Steam until all the water has evaporated and the broccolini is tender, about 2 minutes. Whisk together 1 Tbs. fresh lemon juice, 1 Tbs. mayo, 3 Tbs. grated parmesan, and freshly ground black pepper, to taste. Drizzle over the broccolini.
Riced cauliflower
Why it’s a shortcut
Going from a head of fresh cauliflower to a pile of “crumbles” or “rice” means chopping, then blitzing the florets and stems in a food processor. But you can open and sauté a refrigerated bag of cauli-rice in minutes. (Frozen riced cauliflower has a softer texture. Save it for making mashed cauliflower.)
Cauliflower pilaf
Sauté 1 diced onion in 1 Tbs. extra-virgin olive oil until lightly browned, 5–7 minutes. Stir in ¼ tsp. paprika, ¼ cup water, 2 Tbs. raisins, and a 12 or 14 oz. bag riced cauliflower (about 3 cups). Cover and cook until tender, 2–3 minutes. Stir in ¼ cup toasted almonds and ¼ tsp. kosher salt.
Parmesan roasted cauliflower
Toss a 12 or 14 oz. bag riced cauliflower (about 3 cups) with 1 Tbs. extra-virgin olive oil, a pinch dried thyme, 1/8 tsp. kosher salt, and ¼ cup grated parmesan. Spread out on a baking sheet and roast in a 400°F oven until lightly browned, 10–15 minutes. Sprinkle on salads or mix with brown rice, quinoa, bulgur, or another whole grain.
Matchstick-cut carrots
Why they’re a shortcut
Using “matchstick”—aka grated—carrots means no need to slice or shred your own. Another shortcut: For the second recipe, look for pre-cooked refrigerated lentils (like Trader Joe’s or Melissa’s).
Carrot & fresh herb salad
Whisk together 2 Tbs. extra-virgin olive oil, 2 Tbs. red wine vinegar, ¼ tsp. kosher salt, and a pinch of paprika. Toss with a 10 oz. bag matchstick carrots (about 2½ cups), 1 minced scallion, and ½ cup chopped fresh soft herbs (mint, parsley, and/or cilantro).
Lemon-mustard carrots & lentils
Whisk together 3 Tbs. extra-virgin olive oil, 2 Tbs. fresh lemon juice, 2 Tbs. whole-grain mustard, 1 Tbs. minced capers, ½ tsp. honey, and ¼ tsp. kosher salt. Toss with a 10 oz. bag matchstick carrots (about 2½ cups) and 2 cups cooked lentils.
Napa cabbage
Why it’s a shortcut
Compared to shredding a dense, wobbly head of standard green or red cabbage, delicate napa is a breeze. Halve lengthwise, then slice each half into thin ribbons crosswise. Another shortcut: Try both recipes with bagged shredded red or green cabbage or coleslaw mix instead of napa.
Singapore-style cabbage
Stir-fry 1 sliced onion in 1 Tbs. peanut oil until browned, 5–7 minutes. Stir in 1 Tbs. reduced-sodium soy sauce, ½ tsp. curry powder, and ¼ tsp. brown sugar. Add 6 cups shredded cabbage and stir-fry until hot, 1–2 minutes.
Sesame peanut noodles
Whisk together ¼ cup peanut butter, 2 Tbs. reduced-sodium soy sauce, 1 tsp. balsamic vinegar, 1 tsp. grated ginger, and 1 tsp. toasted sesame oil. Toss with 2 cups cooked whole wheat spaghetti and 2 cups shredded cabbage.
Broccoli slaw
Why it’s a shortcut
These crunchy broccoli stems show up ready for slaw, so you don’t have to grate them (or waste them). Carrots and red cabbage add coleslaw’s signature color and crunch.
Broccoli apple slaw
Whisk together ¼ cup mayo, 1 Tbs. white balsamic vinegar, 1 tsp. dijon mustard, and ¼ tsp. kosher salt. Toss with 1 grated apple and a 12 oz. bag broccoli slaw (about 4 cups).
Broccoli slaw fried rice
Stir-fry a 12 oz. bag broccoli slaw (about 4 cups) in 2 Tbs. peanut oil until hot, 2–3 minutes. Add 2 cups cold, cooked brown rice and stir-fry until hot, about 1 minute. Season with 2 Tbs. reduced-sodium soy sauce and 1 tsp. toasted sesame oil.
Cooked beets
Why they’re a shortcut
Who doesn’t love beets! But not everyone loves cooking and peeling them. Companies like Love Beets and Melissa’s turn the root veggie into fast food. Plus, an unopened vacuum pack of cooked beets lasts for months in the fridge.
Beet & goat cheese salad
Chop an 8 oz. package cooked beets (about 1½ cups). Whisk together 1 Tbs. extra-virgin olive oil, 1 Tbs. white balsamic vinegar, ¼ tsp. kosher salt, and freshly ground black pepper, to taste. Toss with the beets and 4 cups baby spinach or arugula. Top with ¼ cup each walnuts and goat cheese.
Beets & quinoa
Dice an 8 oz. package cooked beets (about 1½ cups). Whisk together 2 Tbs. extra-virgin olive oil, 1 Tbs. red wine vinegar, 1 tsp. whole-grain mustard, ¼ tsp. honey, and ½ tsp. kosher salt. Toss with 2 cups cooked quinoa. Top with the beets and ¼ cup roasted, salted sunflower seeds.
Frozen artichoke hearts
Why they’re a shortcut
When’s the last time you steamed a fresh artichoke? We thought so. Frozen hearts to the rescue. Just defrost in the microwave or thaw overnight in the fridge. And with frozen, you dodge the added sodium in canned ’chokes. Nice!
Roasted artichokes
Thaw and pat dry a 12 oz. bag artichoke hearts (about 2 cups). Toss with 2 Tbs. extra-virgin olive oil and ¼ tsp. kosher salt. Roast in a 425°F oven until browned, 20–25 minutes. Sprinkle with ¼ cup grated parmesan and freshly ground black pepper, to taste.
Artichoke sauté
Thaw and pat dry a 12 oz. bag artichoke hearts (about 2 cups). Sauté in 2 Tbs. extra-virgin olive oil until browned, 3–5 minutes. Season with the zest and juice of half a lemon and ¼ tsp. kosher salt.
Bagged baby greens
Why they’re a shortcut
You don’t need to de-stem pre-washed baby greens like arugula, spinach, or kale. And you can toss any leftovers into your next sauté. Tip: Don’t re-wash them. You risk contaminating the greens with bugs from your sink.
Greens with orange & avocado salad
Whisk together 1 Tbs. fresh lime juice, 1 Tbs. extra-virgin olive oil, ¼ tsp. kosher salt, and freshly ground black pepper, to taste. Toss with a 5 or 6 oz. bag baby arugula, kale, or spinach. Top with 1 peeled and sliced orange and ½ sliced avocado.
Simple sautéed greens
Sauté 1 Tbs. grated or minced garlic or ginger in 1 Tbs. extra-virgin olive oil for 1 minute. Add two 5 or 6 oz. bags baby kale or spinach. Toss to wilt and heat through. Season with 1/8 tsp. kosher salt or 2 tsp. reduced-sodium soy sauce.
Cubed butternut squash
Why it’s a shortcut
Halving and peeling a hefty butternut squash takes a sharp knife...and nerves of steel. So we’ll often grab a container of squash cubes from the refrigerator case. Making a puréed soup? Try starting with frozen butternut squash.
Butternut squash with tahini sauce
Steam or roast a 20 oz. package cubed butternut squash (about 5 cups). Whisk together 1 Tbs. extra-virgin olive oil, 1 Tbs. tahini, 1 tsp. red wine vinegar, ¼ tsp. smoked paprika, ¼ tsp. cumin or coriander, and ¼ tsp. kosher salt. Spoon over the squash.
Roasted butternut squash, apple, & onion
Toss 3 cups cubed butternut squash with 1 chopped apple, 1 small chopped onion, 3 sprigs thyme, 2 Tbs. extra-virgin olive oil, and ¼ tsp. kosher salt. Roast in a 450°F oven until tender and lightly browned, 30–35 minutes.
Frozen peas
Why they’re a shortcut
Frozen peas go from package to plate in minutes. But they’re a keeper for lots of reasons. Unless it’s springtime, frozen peas are as close to fresh taste and texture as you’re going to get. Plus, they’re an easy way to bulk up your meal with an extra 4 grams of fiber and 5 grams of protein in every (60-calorie) half cup. Gotta love legumes!
Green pea pesto
In a food processor, pulse until minced 2 Tbs. toasted pine nuts, 1 minced clove garlic, 1/3 cup grated parmesan, 2 cups fresh basil leaves, ½ cup frozen peas, ¼ cup extra-virgin olive oil, and ½ tsp. kosher salt. Stir in ¼ cup water. Toss with cooked whole wheat pasta or bulgur or another whole grain.
Mushroom & green pea sauté
Sauté ½ lb. sliced mushrooms in 1 Tbs. extra-virgin olive oil until browned, 3–5 minutes. Add 2 sliced scallions and 1 cup thawed frozen peas. Heat through, then season with ¼ tsp. kosher salt.
Photos (top to bottom): akulamatiau/stock.adobe.com, Downunderphoto/stock.adobe.com, Earthbound Farm, Bolthouse Farms, asmodian/stock.adobe.com, Mann’s, Love Beets, Whole Foods, Good & Gather, Mann’s, Cascadian Farm.
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