Recipe: Wild Blueberry Salsa from the Freezer Aisle by Liz Weiss, MS, RD
Part three of a three-part series with Liz Weiss that celebrates the advantages of frozen food. Also see: Part 1, Part 2.
Did you know that 40% of the food grown in the United States is wasted? From farm to fork, nearly half of all our food goes uneaten. That statistic takes my breath (and my appetite) away! I can’t control what goes on in supermarkets, restaurants, or cafeterias, but I can reduce the food losses in my own home kitchen. How? By planning family meals, preparing smaller portions (i.e. only what I know we’ll eat), and turning more to my trusty freezer.
Meal Planning: I wasn’t born with the “organized” gene, so I use a weekly Meal Planner to keep track of the recipes I plan to make each week. Adding more structure to mealtime leads to fewer impulse purchases, less overbuying, and it forces me to take stock of what’s in my pantry before I head to the grocery store. Having a Supermarket Shopping List also comes in handy.
Prepare Smaller Portions: My family happens to love dinner leftovers, and it’s not uncommon for my teenage son to eat them the second he gets home from school. So for me, making extra food at dinnertime makes sense. Being mindful of the amount of food your family consumes at mealtime can minimize spoilage of leftovers that go uneaten. If you’re inclined to freeze what you don’t eat, it’s always a good idea to label it with the name of the item and the date.
Fill Your Freezer: One of the best things about frozen fruits and vegetables is that you only use what you need, so you can say goodbye to rotten fruit and wilted greens. While I’m a huge fan of fresh, local produce, after 100 inches of snow in Boston this winter, I don’t think we’ll be eating a lot of local produce any time soon. That said, I can still enjoy the bright flavors and nutritional benefits of “fresh” by purchasing frozen fruits and vegetables, like frozen fresh Wild Blueberries. They’re frozen right after harvest just a few short miles from where they’re picked, which locks in flavor and nutrition.
Wild Blueberry Salsa
Makes 4 Servings
This salsa calls for two of my favorite freezer staples: frozen Wild Blueberries and frozen corn. Paired with crunchy, colorful red bell peppers, green onion, fresh cilantro, lime juice and zest, and some common spices, this sweet and savory topping is a natural addition to my family’s make-your-own taco night. For the tacos, anything goes, but I’m especially fond of this combo: 8 soft corn tortillas as the base served with shredded rotisserie chicken, guacamole, light sour cream or plain Greek yogurt, fresh cilantro, and my Wild Blueberry Salsa. (You’ll have about 4 tablespoons salsa per taco.)