With garden’s in full bloom, you might be feeling a little overwhelmed with all that produce. Elizabeth shares her way to preserve it to enjoy year round.
Click here for Elizabeth’s slow roasted tomato recipe.
To preserve zucchini – shred on a box grater or using a food processor. Place in a colander over a bowl on the sink. Salt zucchini and toss to mix. Let sit for about ½ hour. Press down on zucchini to release excess water then freeze in 2 cup portions in zip lock bags or Stasher bags.
For herb ice cubes – chop herbs of choice and stuff into ice cube trays. Top with olive oil or melted butter or ghee and freeze. Remove from trays (silicone trays work best) and quickly place cubes into zip lock bags or Stasher bags. Label by type. Use in salad dressings, on top of steamed or roasted vegetables, on pasta, over chicken fish or meats, etc.