Instructions: Like any ingredient, frozen vegetables can be destroyed by overcooking or incorrect cooking methods. Its not rocket science but rather a matter of common sense. Remember, frozen vegetables have already been blanched - cooked for a very short time in boiling water - and can become mushy if overcooked.

To Steam: Steam whole broccoli, stalks or florets, carrots, green beans and other bite-size vegetables in as little water as possible for maximum nutrient retention and the most control over the cooking.

To Saute: Corn, green beans, pepper strips and even peas can be sauteed right from the freezer. Add the frozen vegetables to a hot pan, but be careful.

If there is fat in the pan, the frozen vegetables may release water and cause the fat to spit or pop. Additional fat can be added later.

To Braise or Slow-Cook: Frozen carrots, Brussels sprouts and green beans can be cooked slowly in flavorful liquid.

To Roast: Zucchini, summer squash, asparagus and green beans, among others, can be roasted in the oven. Use the same recipes you use for fresh roasted vegetables but add some cooking time, since the frozen vegetables need time to defrost.

To Make Soups: Add the frozen vegetables directly to the soup without thawing.

Make a quick vegetable soup with chicken stock, tomato juice and a mixture of corn, carrots, peas and green beans, or use the vegetables you prefer. Use peas, broccoli and cauliflower for purees. Frozen butternut squash can be defrosted in hot broth; add flavorings as desired.

To Make Stews: Vegetables, except those used for flavoring the sauce, are best added toward the end of the cooking time. Peas, carrots or corn, for example, should be added to a stew just 15 minutes before serving.

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