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Food Tip of the Week: Go Green!

Don't be intimidated by a huge bunch of collards or kale to prepare after a day of work. As soon as you buy the greens, tear the leaves off the stems, wash well, and spin dry in a salad spinner. Place the dry greens in a large plastic bag in the fridge. They are instantly ready to steam or sauté when you're ready!


More Food Tips

  • Making a pie with two crusts? Put the pie plate with bottom crust in the freezer while you prepare the pie filling. Fill the bottom crust and top with top crust. Freezing slightly will keep the bottom crust flaky when it bakes. 

  • If your pasta is almost cooked and the rest of your dinner is not ready yet, remove the pasta from the boiling water and drain. Then when the rest of the dinner is ready, plunge the pasta back into boiling water for a few minutes to finish the cooking.

  • Blanching is done by boiling a vegetable briefly to start the cooking process and then plunging the vegetable in cold water to stop the cooking process. Blanching preserves the fresh color of the vegetable.

  • Check the spices, herbs and flavorings in your cupboard for freshness. They are best to use within six months to one year of purchase. Use a permanent marker to record the purchase date on the top and you will always know how fresh your spices and herbs are.

  • You can buy bagged cranberries now and freeze them--as is--to use later this winter. Do not wash the cranberries. Spread them on a cookie sheet and pop them in the freezer until frozen. Then put the cranberries in a freezer bag. They won't stick together.
  • Too many tomatoes coming out of the garden? Wash them and quarter them. Then drop them into a zip-locking freezer bag. Freeze them to use in soups and chili. Easy!!
  • Pineapple is ripe when you buy it at the market. If you want a sweeter taste, squeeze the juice from an orange over the sliced pineapple.
  • Microwave a lemon for a few seconds before you cut it in half, and you will be able to squeeze out more juice! 
  • If a recipe calls for a small amount of tomato paste, you will have some leftover in the can. Spoon it out by the tablespoon onto wax paper and freeze the blobs. Once they are frozen, put them in a bag in the freezer, and you will have measured small amounts for future use.
  • Microwave corn on the cob instead of boiling! After shucking the corn, wrap each ear in wax paper. Microwave three minutes per ear. Stack up to four ears of corn in the microwave. The inner cob will continue to cook after you remove the corn, keeping it hot while you bring the rest of the meal to the table.