Another week, another autopilot stroll through the frozen-vegetables section of the supermarket. Green beans — yawn. Peas and carrots — no, thank you. Broccoli? Insert eye roll. Here’s a suggestion: ...

Another week, another autopilot stroll through the frozen-vegetables section of the supermarket. Green beans — yawn. Peas and carrots — no, thank you. Broccoli? Insert eye roll. Here’s a suggestion: ...

Stir in spinach and cook just until it starts to wilt, about 1 minute. Add frozen edamame, cover and cook until spinach is tender and edamame are heated through, about 4 minutes. Remove cover and add ...

Add onions and cook until golden brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in spinach and cook just until it starts to wilt, about 1 minute. Add frozen edamame, ...

EDAMAME AND BEAN SALAD Adapted from "The New Mayo Clinic Cookbook" Ingredients 2 cups shelled edamame 2 green onions 16-ounce can wax beans 2 tomatoes, seeded and diced 1 tablespoon chopped fresh ...

Another not-quite-spring week, another autopilot stroll through the frozen vegetables section of the supermarket. Green beans, yawn. Peas and carrots, no thank you. Broccoli? Insert eye roll. Here's a ...

Stir in spinach and cook just until it starts to wilt, about 1 minute. Add frozen edamame, cover and cook until spinach is tender and edamame are heated through, about 4 minutes. Remove cover and add ...