Fresh vegetables can be hard to come by as the summer winds down and we approach the cooler months, signaling the perfect time to turn to the freezer for some frozen veggies. While many shy away from using frozen vegetables, studies have proven that they can be just as healthy, if not healthier, than fresh. Frozen at their peak, the majority of the vegetables’ nutrients are preserved, making them a go-to for any nutritional meal. Not to mention, they are an incredibly convenient and affordable option, as well! If you’re looking for some inspiration, here are a few recipes to try. 



Frozen Vegetable Fried Rice
Perfect for when you have leftover rice in your fridge or need to throw together a quick meal. Boost the nutritional value by adding frozen veggies of your choosing to the mix!

1 package frozen Ardo mixed vegetables 
1 tbsp. oil
2 tbsp. soy sauce
2 cloves garlic 
½ cup yellow onion, diced 
2 scallions, chopped
3 cups cooked jasmine rice 
3 eggs, scrambled
1 tsp. sesame oil
Pepper to taste


In a wok or skillet, heat your oil over high heat. Once simmering, add garlic, onion, and frozen vegetables, cooking for 6-7 minutes until tender. Add rice, soy sauce, sesame oil, pepper and mix. Create a well in the centre and add in eggs, scrambling until combined. Top with scallions and serve hot.



Veggie Quesadilla
Load up this vegetarian-friendly quesadilla with whichever frozen veggies you want for this versatile recipe.

1 tbsp. olive oil
1 cup Ardo frozen sweetcorn
½ cup black beans
½ cup bell pepper, diced
½ cup onion, diced 
2 cloves garlic, minced
½ tsp. cumin
1 tsp. chili powder
2 cups shredded Mexican cheese
½ cup freshly chopped cilantro
Salt and pepper to taste 
4 flour tortillas


Heat olive oil in a medium pan over medium-high heat. Add frozen corn, garlic, onion, bell pepper, black beans, cumin, chili powder, salt and pepper and cook for 3-4 minutes until corn, onions, and peppers have softened. 
In another pan, warm up your tortillas on medium heat. Add cheese and veggie mixture, placing another tortilla on top. Flip after 2-3 minutes, until both sides are golden brown. Garnish with cilantro and serve!



Air Fried Frozen Vegetables 
Make the perfect side dish for any suppertime with a variety of frozen vegetables. Just season, pop them in your air fryer and you’re all set!  

1 cup Ardo frozen cauliflower
1 cup Ardo frozen broccoli
1 cup Ardo frozen carrots 
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper
Olive oil spray


Spray air fryer with olive oil, then add frozen broccoli, cauliflower and carrots straight from the freezer. Spray more olive oil over the vegetables, adding salt, pepper, garlic and onion powder. Shake or stir to get an even coating. Set your air fryer to 400 degrees and cook for 10 minutes. Stir and fry again for another 5-10 minutes. 



Classic Niçoise Salad
The quintessential summer salad, packed with lots of veggies and protein.

2-3 cans tuna, drained (can also use fresh, grilled tuna steaks)
3-4 hard-boiled eggs, peeled and quartered
8 new potatoes
2 heads Boston or butter lettuce
8 ounces Ardo frozen green beans
1 small red onion, sliced
A handful of cherry tomatoes, diced in half  
¼ cup niçoise olives 
2 tbsp. capers
Anchovies (optional)
Salt and pepper to taste

Juice of 1 lemon
½ tbsp. Dijon mustard
½ tbsp. grainy mustard 
2 tbsp. white wine vinegar
⅓ cup olive oil
½ tsp. sugar
Salt and pepper to taste


Make the dressing first, whisking together lemon juice or red wine vinegar, olive oil, Dijon and grainy mustard, parsley, sugar, lemon,  salt and pepper.
Boil your potatoes until fork tender, drain and add to a bowl, coating them with about ¼ cup of your dressing. Next, boil your Ardo frozen green beans. 
In a large bowl or serving plate, arrange your lettuce, add toppings and serve!


Ardo products are available in grocery stores island-wide.

For more information regarding each product, visit