Category Archives: Preserving

Basil Pesto with Whole Wheat Pasta and Tomatoes

I found this picture on the camera the other day:I asked J, “Why did you take this picture?”

J asked me, “Why did you put a glass of basil in the cupboard?”

Well, for about a million reasons, of course!  First, you all convinced me that I should keep my basil on the counter in a vase of water–and hey!  That really works!  Second, the counter was messy and I needed a little more space.  Third…well, ok, two reasons.

When there’s more basil than I have room for, it’s pesto time.  At this time of year, if you have a glut of basil yourself, consider making a big batch of pesto and freezing it in ice cube trays.  (Not because you’d limit yourself to one cube of pesto, of course–just because it defrosts more quickly than if you freeze it in a bigger block.)  And if you’re making pesto to freeze, it might as well double as dinner, right?This is, to me, the perfect pesto.  It’s saucy and flavorful with no one component overwhelming the others.  It tastes like summer, which we’ll appreciate with nostalgia soon.  But for the moment, why not enjoy it with whole wheat pasta and summer’s perfect Sungold tomatoes? Continue reading

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Spicy Pickled Peppers

While we’re enjoying September’s fine harvest of assorted spicy peppers, why not preserve a few to enjoy when the season is over?

Honestly, my standard method for preserving peppers (of any kind) is to slice or chop them, pile them into a freezer bag, and put them in the freezer.  But you don’t need a recipe for that, do you?

You don’t need much of a recipe for this, either, but I always like to pickle a jar or two of mildly spicy peppers to enjoy in the fall.  This a a quick refrigerator pickle, which takes little time beyond slicing the peppers and simmering a simple brine for five minutes.  The investment will pay off many times over, since it only takes a few of these pickled pepper rings to spice up any meal. Continue reading