Freeze Your Greens Right, and a Microwave-Cleaning Trick

Blanching most vegetables before freezing reduces enzyme activity, which helps preserve flavor, color, and texture and slows nutrient loss. You can blanch by boiling or steaming — times vary by vegetable; broccoli needs 5 minutes steamed or 3 minutes boiled, while whole carrots need 8 minutes steamed or 5 minutes boiled. Not all vegetables freeze well (cabbage, celery, cucumbers, lettuce, and onions tend to turn limp, tough, or rubbery), and anything you do freeze should be labeled with its contents and date so it doesn't get lost in the freezer.

Boil a cup of water in the microwave first — the steam condenses on the walls and loosens caked-on food, making it easy to wipe away. The same trick works in the oven. Add a slice of lemon to the water to tackle odors at the same time.