- Cut end off garlic and push down on the clove with a knife. The skin will pop off easily.
- Choose a butternut squash that is uniform because there will be more usable flesh.
- Don’t toss squash seeds- clean them and roast them for 15-20 minutes at 160-170! According to Whole Foods, “By roasting them for a relatively short time at a low temperature you can help minimize damage to their healthy oils.”
- Buy a wine pump to preserve wine for longer.
- No fresh herbs in stock? Use 1/4 as much dried herbs.
- Buy ginger root and freeze it whole. You can easily take it out and grate it for use in a recipe that calls for the fresh stuff.
- Wash your cheese grater right after use. Scrubbing dried cheese off is no fun!
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