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When is frozen a good choice?

Perfect with crackers and carrots.

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Fresh is my default when it comes to choosing what I cook with—with some notable exceptions. When I want to cook with tomatoes any time of year other than late summer, I go with canned. When buying wild shrimp in a market nowhere near the Gulf Coast, I choose frozen. For peas, I almost always buy frozen, except for a short window in June when my farm market sells them fresh and in the pod.

So when I had some dinner guests coming over and knew I needed a snack to start things off, I didn’t shy away from this Pea Dip with Parmesan recipe from Mark Bittman as being unseasonal. (He even recommends using frozen peas, unthawed.) It was easy to make, and a nice change from my go-to hummus recipe.

A bag of peas in the freezer is nice insurance that you can add something green to the table year round.  Is there a food that you prefer frozen or canned? I’d love to hear about it.


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