FREEZE-YOUR-OWN HERBED VEGETABLE BLEND

Pick a flavored butter—Asian, southwestern, Italian, or herb and citrus—to freeze with this rainbow of fresh veggies.

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PREP: 45 MINUTES FREEZE: 2 HOURS MAKES: FOUR 3-SERVING PORTIONS PHOTO

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• ½ cup butter, softened
•   Desired Seasoning Mix
• ¼ teaspoon salt
• 2 ears of corn, husks and silks removed
• 2 cups broccoli and/or cauliflower florets
• 3 medium carrots, bias-sliced ¼ inch thick
• 1½ cups yellow summer squash and/or zucchini bias-sliced ½ inch thick
• 1 large red or yellow sweet pepper, seeded and cut into bite-size strips
• 1 small sweet onion, cut into thin wedges

1. For herb butter, in a bowl combine butter, Seasoning Mix, and salt. Shape into a 5-inch roll. Wrap in plastic wrap. Freeze about 1 hour or until firm. Cut into eight slices. Place in freezer container; freeze until needed.

2. Meanwhile, in a covered 6-quart pot cook corn in enough boiling water to cover for 1 minute. Add broccoli, carrots, and squash. Cook, covered, for 2 minutes; drain. Plunge vegetables into an extra-large bowl of ice water. Let stand until chilled. Cut kernels from cobs; do not scrape. Using a slotted spoon, transfer the remaining vegetables to a paper towel-lined tray and pat dry.

3. Line a 15×10×1-inch baking pan with parchment paper or foil. In the prepared pan spread corn, drained vegetables, sweet pepper, and onion in an even layer. Freeze about 1 hour or until nearly firm.

4. Spoon about 1½ cups vegetables into each quart freezer bag. Add 2 slices butter to each bag. Squeeze air from bag. Seal and label. Freeze for up to 6 months.

HEATING DIRECTIONS: Place one portion of frozen vegetable mixture in a medium saucepan. Cook, covered, over medium heat for 5 to 10 minutes or until butter is melted and vegetables are heated through, stirring occasionally. Season to taste with salt and black pepper.

PER ½ CUP: 106 cal., 8 g fat (5 g sat. fat), 20 mg chol., 136 mg sodium, 8 g carb., 2 g fiber, 2 g pro.

ASIAN SEASONING MIX: Combine 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 3 drops toasted sesame oil.

SOUTHWESTERN SEASONING MIX: Combine 1 teaspoon ground ancho chile pepper; ½ teaspoon dried oregano, crushed; and ½ teaspoon finely shredded lime peel.

ITALIAN SEASONING MIX: Combine 2 cloves minced garlic and ½ teaspoon dried Italian seasoning, crushed.

HERB AND CITRUS SEASONING MIX: Combine 1 tablespoon finely shredded lemon peel; ½ teaspoon dried dill weed; ½ teaspoon dried basil, crushed; and ¼ teaspoon coarse ground black pepper.

FOR SAUCY VEGETABLES: Stir 2 tablespoons all-purpose flour into a reheated portion of vegetables. Stir in 1 cup reduced-sodium chicken broth. Cook and stir until bubbly. Cook and stir for 1 minute more. If desired, stir in 2 cups bite-size strips cooked chicken, beef, or pork or 2 cups peeled, cooked shrimp. Season with salt and black pepper.

FREEZE FAST

If you don’t grow your own sweet corn, buy the freshest corn you can find—and freeze it as soon as possible. If freezing it immediately is not an option, refrigerate it until you can freeze it. The longer it sits at room temperature, the more the natural sugars break down and the less sweet it tastes.