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Published on May 31, 2016

It’s All About the Veggies in June

A little planning goes a long way. Take one hour to cut vegetables for the week to make dinner prep easier on busy nights.

These vegetables can then be roasted, thrown into a stir-fry or used to make salads or snacks. Plus you save money on cleanup time.

Hy-Vee Dietitian Kristin Sousek has some tips on preparation:

  • Harder vegetables such as carrots, peppers, broccoli and cauliflower usually last through the week. Softer vegetables such as tomatoes and cucumbers should be used within three to four days.
  • Separate, wash and dry lettuce leaves. Store leaves in a resealable bag with a couple sheets of paper towels to absorb the water. Keep refrigerated.
  • For fresh herbs like parsley and cilantro, wash, shake dry and wrap in a paper towel before storing them in a resealable bag.

Get active with this fun community event!

Yoga in the Park
Fawick Park
200 S. Second Ave.
Friday, June 17, 2016
Noon. – 12:45 p.m.

Find more tips and recipes on our Pinterest page. 

Live Better. Live Balanced. Avera.

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