Adding 1 tsp of oil to cooking water keeps pasta from sticking together.  It also prevents the water from boiling over in the pot.

An easy way to squeeze out excess moisture out of thawed frozen spinach is to place the spinach on a double layer of paper towels.  Then bring up the edges and twist (like you would a mop) to wring out the water.

Another onion trick — cut off the top and root ends, then hold the onion under warm running water as you pull off the papery skin.

Frozen green beans can be thawed quickly by letting then stand in cold water for 5 - 10 minutes, then breaking them apart.

Zucchini skins often have a gritty texture that a quick rinse doesn’t remove.  Use a vegetable wash or gently scrub with a soft vegetable brush under running water.