FREEZER TO TABLE

Take plain frozen veggies and turn them into something fabulous. Our Field Editors show you creative ways to think outside the bag.

1 Old Bay Cauliflower

Prepare a 16-oz. pkg. frozen cauliflower according to package directions; drain. Drizzle with 1-2 Tbsp. melted butter; sprinkle with 1-2 tsp. seafood seasoning. —Elizabeth Bramkamp, Gig Harbor, WA

2 Creamy Sauteed Spinach

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add 1 small chopped onion; cook and stir until tender, 5-7 minutes. Add two 10-oz. pkg. frozen spinach (thawed and squeezed dry) and 2 minced garlic cloves; cook 2 minutes longer. Stir in 8 oz. softened cream cheese, ¹₄ cup 2% milk, ¹₂ tsp. salt and ¹₂ tsp. pepper; cook until cream cheese is melted. —Debbie Glasscock, Conway, AR

3 Rosemary & Thyme Carrots

Prepare 2 cups frozen sliced carrots according to package directions. Meanwhile, combine ¹₄ cup softened butter, ¹₂ tsp. minced fresh thyme, ¹₂ tsp. minced fresh rosemary and ¹₈ tsp. salt. Drain carrots; top with herb butter. —Jolene Martinelli, Fremont, NH

4 Sauteed Asparagus with Mushrooms

In a large skillet, heat 1 Tbsp. bacon drippings or olive oil over mediumhigh heat. Add a thawed 8-oz. pkg. frozen asparagus spears, ¹₂ lb. sliced fresh mushrooms and 1 small chopped onion; cook and stir until tender, 10-12 minutes. Sprinkle with 2 Tbsp. sliced toasted almonds and 1-2 tsp. Greek seasoning; heat through.

—Shawn Barto, Winter Garden, FL

5 Prosciutto & Peas

In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add 4 to 8 julienned thin slices of prosciutto; cook and stir until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir ¹₂ cup sliced fresh shiitake mushrooms, 2 cups thawed frozen peas and 1 small chopped onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto. —Ann Sheehy, Lawrence, MA

6 Balsamic Sea Salt Brussels Sprouts

In a large skillet, heat 3-4 Tbsp. extra virgin olive oil over mediumhigh heat. Add a thawed 16-oz. pkg. frozen Brussels sprouts to the skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with 2 Tbsp. balsamic vinegar; sprinkle with 2 Tbsp. torn fresh basil leaves, ¹₂ -1 tsp. flaky sea salt and ¹₂ tsp. coarsely ground pepper.

—Kallee Krong-mccreery, Escondido, CA

7 Salsa Corn

Prepare 2 cups ( about 10 oz.) frozen corn according to package directions; drain. Stir in ¹₄ -¹₂ cup pico de gallo or salsa. —Danielle Lee, Sewickley, PA

8 Bacon & Garlic Sugar Snaps

In a large skillet, cook 2 coarsely chopped bacon strips over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir a thawed 14-oz. pkg. frozen sugar snap peas in bacon drippings until heated through. Add 1 thinly sliced shallot and 2 thinly sliced garlic cloves; cook 1 minute longer. Sprinkle with reserved bacon. —Tami Kuehl, Loup City, NE

9 Cheesy Crumb-topped Broccoli

Prepare a 16-oz. pkg. frozen broccoli florets according to the package directions; drain. Combine ¹₃ cup toasted panko bread crumbs, ¹₃ cup extra sharp cheddar cheese, ¹₂ tsp. salt, ¹₄ tsp. ground black pepper and ¹₄ tsp. garlic powder; sprinkle over broccoli.

—Joan Hallford, North Richland Hills, TX

10 Sesame & Soy Glazed Green Beans

In a large skillet, heat 1 Tbsp. toasted sesame oil over medium-high heat. Add 2 cups (about 8 oz.) thawed frozen green beans; cook and stir until heated through. Add 1 minced garlic clove; cook 1 minute longer. Stir in 2 Tbsp. soy sauce and 1-2 tsp. sugar or honey until the sugar is dissolved. If desired, sprinkle with sesame seeds. —Susan Bickta, Kutztown, PA b