Personally, I do a lot of cooking at home and I don’t like waste, which means I often have random vegetables and the like knocking around. Instead of throwing them out I use them to make stock so that I never have to buy it and I always have it when I need it. Let’s be honest, buying a whole container of stock when you only need a cup is annoying, having small frozen portions on hand is life changing.
Read MoreVinegar can be easily infused with herbs, opening up a nearly infinite number of flavor combinations. One of our favorite combinations is chive blossom infused white wine vinegar, creating a delicately onion-y base for a lively vinaigrette.
Read MoreDo leafy greens such as kale, chard, mustard greens, collards, spinach, etc. tend to flood into your kitchen faster than you can eat them fresh? It’s easy to quickly blanch and freeze leafy greens, preserving them at their peak of freshness for use at another time!
Read MoreA versatile player in a well-stocked pantry, herb-infused olive oil is easy to reach for in a variety of recipes. Add a layer of flavor to pasta and salad dressings, or use as a dipping oil for crusty artisan breads. Drizzle over baked potatoes, baste grilled meats or add to a marinade. Anywhere you would use olive oil is a perfect time to use this delicious variation.
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