1. zest before juice –when you need juice for a cocktail or recipe during quarantine and always, zest first and save all citrus zest in a baggie in the fridge to use for salad dressing, chicken, fish topping, cake
2. extend the life of fresh herbs – store fresh herbs (parsley, cilantro, dill, tarragon) in a bowl/planter with water in the fridge and change water every 5 days
3. use the stems – don’t throw out the stems of fresh herbs; they can be chopped and used in soups, salads or thrown on top of any meat, fish or poultry
4. triage your produce– use up the most fragile vegetable first – salad greens, kale, eggplant, zucchini and asparagus first, then broccoli, Brussels sprouts and cauliflower and root vegetables last
5. stock essential produce – make sure you always have enough garlic, onions, celery and potatoes – these items are the building blocks of so many dishes
6. peel and freeze ginger – to make it last add a pop of flavor ro anything from cocktails to pie fillings
7. cook and freeze – make soups out of vegetables that are going bad and then divide and freeze for another day
8. bean recipes are flexible – you can swap out most any beans you have for the ones in the recipe to create something new and delicious. No black beans for your chili? Use cannellini or even chick peas.
9. buy bulk flour – sometimes it’s hard to find those 5-pound bags of all-purpose or bread flour, but you can always find bulk bags so find friends and neighbors to share the large bags with you. One full gallon freezer bag is about 5 pounds
kachapuri
