Bill Hogan/Chicago Tribune
Properly cook at least one favorite, say steamed broccoli. (Boil a 1/2-inch of water in saucepan; with peeler, remove tough skin from broccoli stems, cut into 1/4-inch coins. Cut florets into bite-size pieces. Line bottom of pan with coins, top with florets and cover. Steam just until tender. Drain off liquid, toss with olive oil.) Or, if you must, master frozen peas.