I puree extra basil with some olive oil, a little less oil than pesto, and freeze As i get more,(my plants are starting to go wild), I do more and add to the same container in the freezer. It's great for pizza, bean soups etc in fall and winter. By the way, I'm going to cobble together a squash casserole tonight based on what you used because it sounds so good.
the stirfry was the above with asparagus, garlic scapes, tofu with a soy sauce/rice vinegar/crushed red pepper sauce
Are you sure about the kale and beans?? I don't think either are available now. I got a big bag of baby chard and a bunch of young sugar snap peas- both wonderful in a stirfry last night and enough left for several other uses
By Richard Alley
download this issue
click here to see more »