The Church Cook. She let me in on a little secret to cooking veggies for a crowd. Kay showed me how to cook veggies still frozen to retain crispness.
When cooking veggies, fresh is always preferred, but let's face it. They don't last very long. If your household is anything like mine, you'll agree.
From one night to the next, I cannot say who will materialize for dinner. I abhor waste of any kind and have to be on top of my crisper game... How easily I forget what's in there.
Throw them into a hot pan to saute. Let them sizzle for about two minutes. To get them steaming a bit, squeeze the jucie from the zested lemons over.