Focus on greens. Not everything’s destined for the microwave. But generally, if you can “steam it, you can microwave it.” Veggies can “retain more vitamins” and flavor than when cooked using traditional methods.
Timing is key. When it comes to heat, “you can always add, but you can’t take away.” So proceed little by little. If using an older recipe, cut either the “time or power in half”—ovens today are much more powerful. Some guidelines (in minutes): asparagus, two; artichokes, six; potatoes, four; spinach, one or two.
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