Tip of the Day: Vibrant Vegetables

To keep your veggies al dente and colorful when sauteing, blanch them for just 1-2 minutes in large pot of boiling water. Remove and place in an ice bath (large bowl filled with ice and cold water) immediately to stop the cooking. Then, when sauteing, test for doneness after 2 minutes on the stove. The veggies will retain their color and not be soggy!


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