Tip: Portion leftover pesto into an ice cube tray, freeze, then pop out the cubes and store in a freezer bag for next time.
Tip: Pull the meat off the bones as soon as you’re home from the market and store in a covered container in the fridge. It’s much easier to do when the chicken is still warm.
Tip: The dressings in salad kits tend to be on the sweet side. Use less than is provided and add a splash of vinegar from your pantry.
Tip: Thai curry paste isn’t just for curry—use it to elevate the flavor in noodle dishes, salad dressings, and cooked vegetables.
Tip: When roasting frozen vegetables, put them straight from the freezer onto the sheet pan and into a hot oven.
Tip: Dump canned beans into a colander and rinse well under the faucet. You’ll reduce the sodium by more than 40 percent according to researchers at the University of Tennessee.
Tip: To defrost frozen shrimp, put them in a large bowl and cover with cold tap water. Stir from time to time to break up any frozen clumps and they should be ready to go within 20 minutes. Easy!
Tip: Store spices in airtight containers away from heat and light. They will last longer.
Tip: If adding frozen grains to a pot of soup or stew, no need to defrost. Just add them directly from the package.
Tip: The experts at Hodo Foods, maker of high-quality tofu, recommend submerging leftovers in water and storing it in the fridge, where it can keep for up to five days.
