To blanch is to boil (or steam) briefly then submerge in ice water. That’s it! Blanching is easy. It is a cooking technique that helps get the most out of vegetables. Using this method brightens and slightly softens veggies. After which vegetables are ready to be slathered in a dip in their starring role for crudites. Blanching also preps vegetables for other dishes.

As part of meal planning this cooking technique:

• preserves the quality of your vegetables for later in the week
• gets a head start on the cooking process, making your vegetables ready to go
• cooks vegetables evenly, making it easier to get an even, finished dish later

Check out this 1-minute primer on blanching, if you need the visual. But, truly – boil some salted water, add your veggies, time them, then give them the cold plunge – easy as that. Once they’re done, dip them, sauce them, or send them to their next destination in a pasta, salad, or soup. The possibilities are endless for a blanched veggie.