I am all about fresh AND easy. The freezer is my friend. Check out these “secret ingredient” freezer shortcuts from Edward Schneider’s column and accompanying comments in The New York Times. A few I’d like to try:
- Onions, tomatoes and garlic cooked down into a paste. Freeze in small containers and use as a base for paella.
- Home-made pesto frozen into ice cube trays. Thaw and toss with pasta.
- Chopped garlic and ginger frozen together. Use as a base for stir fry.