Kitchen tip: MOIST, TENDER MEATBALLS THE SECRET TO A panade—a paste made of bread soaked in milk—makes the Turkey and


Veggie Meatballs on page 11 tender and moist. Proteins in the meat can bind and tighten during cooking. The paste keeps those fibers loose so the meatballs remain tender. You can use any bread or milk you have on hand.


Q&A


Q: DO FROZEN VEGGIES HAVE THE SAME NUTRITIONAL VALUE AS FRESH?


A: Frozen vegetables have the same concentration of nutrients as fresh (often more since they are frozen at peak ripeness). They are an affordable option in winter, when fresh produce is less available and more expensive. Toss frozen veggies with olive oil and roast at 450°F for 15–20 min. Use frozen kale in the Creamy Kale Pasta on page 50 or frozen spinach in the Tropical Green Smoothie Bowls on page 39.


SARAH GLUNZ MS, CNS, LDN Savory Nutrition Expert


5 ways to use COTTAGE CHEESE


Trendy cottage cheese adds creaminess and a protein boost to the Cottage Cheese Fettuccine Alfredo on page 10. You can also try it in these dish ideas:


STUFFED SHELLS: Use in place of ricotta as a lighter filling for stuffed and baked pasta shells. Find the recipe for Sausage and Cauliflower–Stuffed Shells at savoryonline.com.


BLENDER PANCAKES: Add ½ cup cottage cheese to pancake batter and blend until smooth to add a little extra protein to your breakfast.


PROTEIN SCRAMBLE: Add to beaten eggs in your morning scramble. You can also add to the base for a quiche or frittata.


ARTICHOKE DIP: Make a veggie-packed dip for a game day snack or for any occasion this season. Find the recipe for Kale and Artichoke Gratin Dip at savoryonline.com.


ICE CREAM: Blend a 16-oz container of full-fat cottage cheese with 2 Tbsp honey or agave until smooth. Add a little vanilla and other stir-ins, then freeze until firm.


SAVORYONLINE.COM JANUARY/FEBRUARY 2025 61


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