How do you keep fresh herbs alive?! One way, possibly the best way, is to wrap herbs in a damp paper towel and place in a zip lock bag. Make sure it’s a damp paper towel, not wet so no mold grows. This will absorb moisture from the herbs, preventing them from wilting too quickly. You are also able to store fresh leafy greens this way, wrapped in paper towels!
Another way is to store herbs in a mason jar, placed like flowers. Fill the jar with water and keep it in the fridge uncovered. The only downside is that the jar can take up room in the fridge.
If you’re in a pinch, like I usually am, simply keep the herbs in the produce bag from the grocery store.
With there being so many ingredients out there, I love these 5 especially. Keep a variety of each one on hand to create magical meals! There is such fun in utilizing ingredients in many different ways and cooking methods. I’ve excluded the simple pantry staples such as spices, flour, sugar, oils – the ones you normally think of.
A very healthy snack and so many applications
Use as a crunchy topping, contrast of textures, add protein to a dish
Make a sauce with soaked nuts, perfect to make vegan sauces and cheeses (flavor with your favorite spices)
Fresh herbs – my favorites are rosemary, thyme, sage
Herbs can brighten up any dish and take it to the next level; use in food or drinks to create unique combinations; simply having the smell in the kitchen or refrigerator is like a breath of fresh air
Low sodium broth
This ingredient is so versatile because I can make a quick sauce, soup, to thin a dish out, add flavors; I especially like using this instead of water for grains and rice
Other ideas- use to reheat dishes and add moisture (instead of water), deglaze hot pans to keep things from sticking, when making white sauces or cream sauces use some broth to cut back on fat
A great source of protein and great vegetarian/vegan meal option; so many to choose from with all different applications
Besides making great mexican food, other options are hummus, sandwich spread or dip, pot pies, in cold salads
They are so creamy and can easily be whipped into a recipe
Snack attack, melty gooiness, sharp, ages, creamy, moldy – so many to choose from, there’s an abundance of different cheeses
Very unique flavors, shapes, colors from regions all over the world
The Queen Anne neighborhood farmer’s market in Seattle is my favorite! As I walked around, there were local musicians to set the evening mood. Vibrant, colorful fruits and vegetables around, including local bakeries, tons of food trucks, wine, beer, and kombucha tasting! The “food walk” is always the best and a very inviting stroll after work!!