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Flavor, Cubed

Freeze Now for Flavor Later

Strawberries & cream Custard

Roasting Garlic:

Preheat the oven to 375 degrees Cut off the top of 3 or 4 garlic bulbs with a sharp knife to expose the cloves. Place in a lightly greased pie plate with the cut side up. Drizzle a teaspoon of olive oil over each bulb and sprinkle with salt and pepper if desired. Cover with aluminum foil and bake for 40 minutes. Uncover and allow to cool at room temperature for 15-20 minutes. Grab the bottom of each bulb and squeeze the cloves out. Mash the cloves and transfer to lightly greased candy molds or mini ice cube molds and freeze.

Roasting Peppers:

Preheat the oven to 500 degrees. Cut the peppers into quarters or halves are remove the seeds and stems. Place on a lightly greased baking sheet and roast until the skins char. Watch carefully because the amount of time depends on the thickness of the peppers. Remove from the oven and immediately transfer with tongs to a heavy-duty zip top bag. Seal and allow to cool. When cool enough to handle, remove the skins and puree in the food processor. Transfer to lightly greased candy molds or mini ice cube molds and freeze.

Strawberries & cream Custard

Frozen Herb Cubes:
Drop into soups, stews, casseroles, mashed potatoes, or pasta!

Harvest and wash basil, parsley, thyme, rosemary, sage, lemon balm, mint, tarragon or chives (or a mixture) and blot dry with paper towels. Either finely chop or puree the herbs in a food processor. If using a food processor, add a tablespoon or more of water or stock. If desired, add some chopped green onions.

Evenly spoon into an ice cube tray and fill with more water or stock. Freeze until solid and transfer to a zip-top freezer bag, label and freeze.

Frozen Green Smoothie Cubes:

If you have purchased too much spinach or kale and can’t use it all before it starts to deteriorate, this recipe is for you. Invest just a bit of time now and you’ve got a nutritional booster shot for your next smoothie!

Wash and shake dry a blender full of spinach or kale. Place in a blender and add enough water to help it puree nicely. This will be around 1/4 cup. If you are going to use the cubes in savory recipes, you can substitute stock for the water.

Spoon or pour into ice cube trays and freeze until solid. Transfer to a labeled and dated freezer bag and return to the freezer.

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