HOW TO PEEL, CUT, CORE & DICE

20 tips for fruit and vegetable prep:

FOLLOW LINK: http://www.thekitchn.com/how-to-peel-cut-core-and-seed--174347 

DEEP FREEZE

A friend recently posted on FB this photo of the bounty of veggies she bought at the Farmer's Market. Problem is, what the heck do you do with all of this for a family of 3? 

From what I can decipher, here is a list of the veggies in photo (not including citrus fruits): 

Yellow cherry tomatoes

Red grape tomatoes

Roma (or plum) tomatoes

Round tomatoes 

Yellow, orange, red bell peppers

Serrano chilies

Red & yellow Trinidad chili pepper (I think!) 

Yellow zucchini

Butternut squash 

Corn

English cucumber

I suggested that she should freeze whatever she's not going to use immediately. For those who think freezing veggies is a no-no....let me show you how! 

What you'll need: 

High-quality freezer bags

Olive oil

Baking sheet 

Let's start with the cherry/grape tomatoes:

Wash and dry your cherry tomatoes, lay them out on a cookie sheet, and pop in the freezer for a few hours until they are firmly frozen. By doing so, your tomatoes won’t freeze together into one big clump. Once the tomatoes have hardened, transfer them into freezer-safe containers or zip freezer bags, and return to the freezer. You can then thaw out as many tomatoes as you need to use in soups, sautes or sauces.

Round/Roma/Plum tomatoes: 

You may also freeze these. But my personal preference would be to roast then freeze. 

Cut tomatoes in half. Toss with a bit of olive oil, pinch of salt. You may also toss in some herbs (i.e. thyme, rosemary) or balsamic vinegar depending on desired flavor. Place flat (seed side up) on baking dish. Roast at 400 degrees until soft. 

If not using immediately, freeze! These may be easily used later in soups, sauces, meatloaf or salsa. 

Bell and Chili Peppers:

Wash, remove stem and core. Coarsely chop and freeze like the cherry tomatoes. Once frozen, place in freezer bags. Sauté straight from freezer and use them in any cooked recipe calling for bell peppers/chilies (i.e. omelets, chili). You may also fire roast the chilies and freeze. This adds a wonderful flavor to your recipe.  

Yellow Squash & Zucchini: 

http://www.ehow.com/how_5356176_freeze-zucchini-yellow-squash.html

Corn (roasted): 

http://foodpreservation.about.com/od/Freezing/ss/Freezing-Grilled-Or-Roasted-Corn.htm

English cucumbers:  I don't recommend freezing since they are best when eaten fresh/raw.

Cucumber/Tomato Salad Recipe (courtesy Rachel Ray):

Ingredients

• 5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
• 1/4 red onion, peeled, halved lengthwise, and thinly sliced
• 1 Kirby cucumber, halved lengthwise and thinly sliced
• A generous drizzle of extra-virgin olive oil, about 2 tablespoons
• 2 splashes red wine vinegar
• Coarse salt and black pepper

Directions

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

While butternut squash may be peeled, cut into chucks and frozen, I prefer this wonderful veggie fresh. 

For the Pièce de résistance. I'm sharing my Butternut Squash & Bosc Pear Bisque (I can't believe I'm sharing this)! This soup is ALWAYS a huge hit...especially in the Fall/Winter. 

Ingredients: 

• 3 - 4medium size Bosc Pears (peeled, cored & cut into 1" chunks)
• Butternut Squash (about 2 lbs.), cut in half & seeded
• 1 Tbs fresh Ginger, peeled & minced
• 1 medium Yellow Onion, diced 1/4"
• 3 oz. Butter, cubed
• 2 qt. Chicken Stock (low sodium if canned/carton)
• 3/4 cup Heavy Cream
• 3 Tbs Chives
• 1 tsp Kosher Salt
• 1/2 tsp fresh White Pepper
• 1/8 Tsp Fresh Grated Nutmeg 
• Olive Oil
• crème fraîche (optional) 

Directions:

Rub the Butternut Squash with olive oil and place cut side down on baking dish. Roast in a 325º oven for approximately 45 minutes or until the thickest part can be easily pierced with a fork. Set aside to cool for 15 minutes then scoop the meat of the squash from the skin, you should have approximately 3 cups. 

Melt the butter over medium heat and saute the onions until translucent. Add the pears and ginger then cook for approximately 10-15 minutes until the pears are tender. 

Add the squash and chicken stock, mix well, and simmer over a low-medium heat for approximately 20-30 minutes or until the pears start breaking down.

Remove from the heat and stir in the heavy cream. 

Puree the soup (in a blender or food processor) in small batches and strain through a mesh strainer (optional). Discard the pulp. 

Return soup to pot to re-warm. Add the white pepper, salt & nutmeg. Check and adjust the seasoning to your taste. Garnish with fresh chives just before serving.