- Soup! (That one link will take you to recipes from Barley Jambalaya to Zucchini Soup, including 10 other options.) All soups use vegetables - either as a background aromatic or as the star of the recipe - and they freeze well for enjoying on a cold winter night.
- Tarts! Savory tarts (you might still think of them as quiche) can be made with an infinite combination of vegetables and other ingredients and also freeze well.
- Prep Ingredients! Freeze things like diced peppers, onions or celery so they'll be ready to quickly throw into a soup, sauce or stew on a busy weeknight.
- Freeze Vegetables! I don't like alot of vegetables frozen, but I think green beans and corn freeze well. I don't like to do anything to either of these vegetables first. Just cut the kernels from the cob and snap the ends off the beans, and freeze them in plastic bags. You'll be transported to summer when you have Corn with Basil Butter or BBQ Green Beans in the middle of the winter.
- You can also make jams, jellies, and preserves with most fruits, but since I'm still sitting on too many jars of this from previous years, I won't be doing any this year. Instead, I intend to dry the remaining plums from my lovely Italian plum tree to enjoy over the winter as a snack. Look for that post later this week.
Think this is too much to do on your own? Gather up a group of your best friends, share a few laughs (and perhaps a glass of wine) as you bang it out together. I promise you'll be glad you did!
Thanks for all of your good wishes - I'm finally on the mend and even ate lunch today. Recovered just in time to make it to the Colorado Mountain Winefest this weekend to celebrate my birthday with 20 friends! I'll post details of the event on my Travel Journal Blog when I return!