Missy Chase Lapine
Missy Chase Lapine, New York Times best-selling author, who has written a series of healthy cookbooks, including The Sneaky Chef. Her latest, Sneaky Blends, features more than 100 all-new healthy recipes. TheSneakyChef.com
How many times have you bought vegetables and salad greens, only to throw them out because they wilted before you could use them? Or maybe your garden is brimming with produce that you don’t know what to do with?
Instead of throwing away produce, turn it into purées that you freeze in small freezer bags and later add to meals. You will save money and make your meals more nutritious. Plus, it’s a great way to “sneak” healthy ingredients into meals for picky eaters.
You can use other greens in this recipe if you choose. Kale or collard greens work well (steamed until tender). Do not use stringy vegetables, such as arugula, asparagus and green beans.
2 cups broccoli florets
1 cup sweet green peas
2 cups raw baby spinach
1 teaspoon lemon juice
Steam the broccoli for about 10 minutes, or until very tender. Add the peas for the last two minutes of cooking. Drain.
Put the spinach in a food processor or blender, and pulse a few times. Add the cooked broccoli and peas, along with two tablespoons of water and the lemon juice. Use the high setting until you have a smooth purée. Add more water as necessary. Makes two cups.
To use: Add to full-flavored (and richly colored) dishes that will hide the “sneaky” ingredient. When making enchiladas, for example, add one-quarter cup of green purée to two cups of tomato sauce. When making lasagna, add three-quarters of a cup to a 24-ounce jar of tomato sauce. This purée also works well in soups, stews and chili.
You can add white beans to the following. Use them straight out of the can, rinsed and drained.
2 cups cauliflower florets
2 small-to-medium zucchini or yellow summer squash, peeled and coarsely chopped
1 teaspoon lemon juice
Steam the cauliflower for about 10 minutes, or until very tender. Drain.
Put the raw peeled, chopped zucchini or summer squash with the lemon juice in a food processor or blender. Pulse a few times. Add the cooked cauliflower and one tablespoon of water. Use the high setting until you have a smooth purée. Add more water as necessary. Makes two cups.
To use: I like to add one-half cup to macaroni and cheese, mashed potatoes or tuna casserole. It’s also great in soups, stews and chili.
