Bursting with colorful fresh produce, if summer isn't the time to visit Farmers' Markets, when is? Unfortunately, it might be almost never if you are a busy person, whose schedule is already on overload. While it might be wonderful to have the time to utilize seasonal fresh fruits and vegetables from a farmers' market, your local supermarket or even your own garden (if you had time to garden in the first place), reality often has other plans.

What some might not realize while they are washing, chopping and otherwise prepping fresh produce for fun summer recipes is that frozen fruits and vegetables can be just as much of a convenient saving grace for interesting, easy dishes as they are in colder weather months.

Nutritionists often note that fruits and vegetables from major manufacturers (and medleys are getting even more varied than ever) are frozen at the peak of freshness and have all the same nutrients — sometimes kept even fresher by the freezing process itself. Frozen is often less expensive than fresh as well.

When I bought a package of string beans with roasted almond slivers (I try to stick to brands that have few to no added ingredients, like fats or salt) that called to me from the supermarket freezer, quickly steamed it in my microwave oven according to manufacturer instructions without even having to vent it, and, while it cooled, put aside my leftover ingredients that would mix well for a refreshing split-second summer meal, I was hooked. The ease even became secondary; it was one of the freshest dishes I had ever tasted.

Following is that dazzler, as well as a few other ideas to get you started. All ingredients are to taste.

SAY AHHH TO SUMMERY GREEN BEANS AMANDINE

Steam frozen green beans in microwave oven according to package instructions. Carefully drain and place in a bowl, gently mixing with dashes of freshly ground pepper, turmeric and the roasted almond slivers that came with it or some of your own. Carefully place in refrigerator to bring at least to room temperature. While it is cooling, chop into bite-sized pieces both some leftover cooked chicken breast and string cheese and gently toss, along with a drizzle of Dijon mustard, into cooled green bean mixture.

GARDEN OMELET FROM THE FREEZER

Steam frozen medley of broccoli, cauliflower and carrots (or mixture of your choice) in microwave oven according to package instructions. Carefully drain and place in a bowl, toss with lemon pepper and chunks of leftover cooked ham. As omelets are virtually finished cooking, fill with vegetable mixture and slices of Swiss cheese, fold closed with a utensil and give it time for Swiss cheese to melt as omelets finish cooking. Sprinkle dried dill over top before serving.

TACOS WITH BIG TASTE

Steam frozen Asian-style vegetable medley in microwave oven according to package instructions. Carefully drain and place in a bowl, and toss with lite soy sauce and a dash of all-fruit strawberry jam (which can be a quick mimic of Chinese plum sauce) - or use bottled plum sauce from supermarket ethnic aisle if you have it - and minced cooked medium shrimp. Lightly warm corn tortillas and fill with vegetable-shrimp mixture.

PANCAKES WITH PIZZAZZ

Puree frozen strawberries, peaches and blueberries in a blender with a small amount of orange juice. Place in saucepan with sprinkles of dried basil and, over low-medium heat, carefully stirring frequently, cook until warm. Serve over whole-wheat pancakes.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

Photo credit: at Pixabay