In the heart of winter, nothing seems to take the chill off like a steaming bowl or mug of soup. Cooking a soup meal can be a lovingly drawn out affair, or as simple as opening a can. Many people have found a happy medium by buying ready-made beef, chicken or vegetable broth, and adding their own fresh root and green vegetables in a slow simmer.
One of the biggest obstacles to eating well is time. After a long day at work or running errands or shuffling to and from appointments, who wants to spend an hour washing and chopping fresh vegetables, prepping a recipe and then cooking a meal? It’s so much easier to just pull a plastic tray from the freezer, pop it in the microwave and announce after five minutes, “Dinner is served!”.
After so much washing, chopping and tossing, it’s a shame when a salad turns out soggy. Don’t let your efforts go to waste—follow this advice to keep even the most delicate greens and leaves crisp and delicious.
