from Modern Freezer Meals by Ali Rosen
Cookbook review by Tracey Zabar
This book is full of wonderful recipes that you can eat right away or freeze—perfect for making a big batch and defrosting single servings. I was enchanted with the recipe for pesto, using the bounty of basil and other herbs from your garden. Cook up the pesto, cool and scoop into ice cube trays. Dump the frozen cubes into a zip-top plastic bag, and freeze. Don’t forget to label the bag, and you can have garden-fresh sauce all winter long. Amazingly clever.
Recipe excerpted with permission from Modern Freezer Meals by Ali Rosen (Skyhorse Publishing)
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