Summer is a great time to really clean out your refrigerator. With the farmers markets and fruit stands in full swing eating fresh is a breeze but it can seem like a lot of work! Here are a few tips to make your food prep really work for you!
- Throw out any old produce and try to plan a menu for the week ahead. If you are a person who would rather decide what to cook as you are shopping you still need to keep your purchases realistic, not only from a time management perspective but for reducing waste. Most people throw out 15- 20 % of fresh items weekly because they just don’t get to it or it goes bad before they do.
- When you return from the grocery or farmers market wash and store everything that day. By prepping all your vegetables that day you set yourself up to enjoy fresh salads and vegetables all week with only minutes to plate a salad or sauté whatever you like.
- Fresh Herb Storage: Basil should be kept at room temperature in a glass container filled with a few inches of water with a plastic bag covering it. This will keep it fresh all week. Other herbs like cilantro, dill and mint can either be kept the same way as basil but in the fridge or wrapped in damp paper towel and placed in plastic storage bag in the vegetable drawer.
- What to do with excess Herbs? Here is a link with great ideas https://www.bonappetit.com/test-kitchen/ingredients/article/what-to-do-with-herbs
RECIPE: CARROT TOP PESTO
INGREDIENTS:
- 1 cup carrot leaves (from about 1 bunch carrots)
- 1/2 cup parsley leaves
- 1 clove garlic
- 1/4 cup of nuts of your choice (roasted cashews, pine nuts, walnuts, pecans)
- 1/4 cup grated parmesan
- 1/2 cup extra virgin olive oil
- kosher salt
INSTRUCTIONS:
Pulse the carrot tops, parsley leaves, nuts and garlic in food processor until coarsely chopped. With the processor on, slowly drizzle olive oil, and process until blended. Add the Parmesan and salt, and pulse until combined. *Cooks Note: Mint leaves are also a great addition to this recipe