Shortcuts from the freezer

Taste April 2015

Some nights, the ability to shave 10 minutes off the prep time for dinner means the difference between ordering takeout or pulling together a meal that you can feel better about serving. Going “halfway homemade” is a popular route to achieving a home-cooked meal, and the freezer aisle is a great place to start.

 

Cascadian Farm frozen hashbrowns

There’s nothing fancy about these hash browns — just peeled, shredded organic potatoes that eliminate the usual steps of potato prep. Patted into a pie pan and prebaked, they’re a crispy, delicious and naturally gluten-free crust that matches perfectly with the ham and cheese filling of Quiche Lorraine.

More inspired ideas

  • Use as a topping for Shepherd’s Pie or other casseroles.
  • Combine with Taylor Farms Broccoli Slaw for a healthier update on a latke.

 

Gretchen’s Grains Organic Wheat Berries

Whole grains are a great way to start your morning — but wheat berries take nearly an hour to cook from scratch. Speed things up with pre-cooked, frozen wheat berries and you’ll have a single serving of our Wheat Berry Breakfast Bowl in just five minutes.

More inspired ideas

  • Add to a hearty soup in place of barley or pasta.
  • Create a salad with your favorite fresh vegetables and vinaigrette.
  • Add at the last moment of cooking to a vegetable stir-fry in place or rice or noodles.

 

Woodstock Frozen Kale & Broccoli Rabe

Boost the vitamin content and modernize the flavor of classic spanikopita by swapping the spinach with a mixture of frozen kale and broccoli rabe. The latter is known for its distinctive, slightly bitter flavor, which is a wonderful complement to rich feta and olive oil in our Springform Spanikopita.

More inspired ideas

  • Combine with canned beans, bottled sauce and cheese for vegetarian enchiladas.
  • Top a pizza — either homemade or frozen.
  • Toss into an egg scramble with your favorite cheese.

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