Artichokes are a great ingredient to incorporate in your meals. Roast your artichoke hearts, and serve with a lemon-mint dressing for an easy yet flavorful springtime side.
Freeze whole cooked artichokes for later use. Make sure bag is air-tight and freezer friendly.
Whether baked, roasted, grilled, and served fresh with balsamic vinegar, strawberries are the gem of any meal. Purchase strawberries that are shiny, firm and very fragrant. A strawberry should be almost completely red.
Do not wash strawberries until you are ready to use them. Refrigerate until needed in a resealable container.
To freeze sweetened strawberries, slice strawberries into a bowl. For each quart of berries, add ½-cup sugar and gently stir until sugar is dissolved. Lightly crush berries if desired. Spoon into a freezer bag or container, seal tightly and freeze.
Look for firm, straight, uniform-size spears. To keep them fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Store the asparagus in the refrigerator, changing the water at least once every 3 days.
Don't throw away those tough ends when trimming fresh asparagus. Cook and drain the ends, then puree them with a bit of water or chicken broth in a blender until smooth. Freeze in a resealable freezer bag for future use in soups and casseroles.
These tips are courtesy of Taste of Home.