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Laura's Frozen Flavor Cubes

Recipe courtesy of Laura Vitale

Show: Simply Laura

Episode: Laura's Leftovers

Laura's Frozen Flavor Cubes

Name: Laura's Frozen Flavor Cubes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 45 flavor cubes
Ingredients: 10 tablespoons chopped fresh sage; 2 1/2 tablespoons crushed red pepper flakes; 1 cup extra-virgin olive oil; 10 tablespoons chopped fresh parsley; 5 tablespoons chopped fresh basil; 5 tablespoons chopped garlic; 1 cup extra-virgin olive oil; 10 tablespoons chopped fresh parsley; 5 tablespoons chopped garlic; 5 tablespoons lemon zest; 1 cup extra-virgin olive oil

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This is a simple use for leftover fresh herbs you can freeze and keep on hand for later. The cubes can transform simple sautes--chicken, vegetables, fish, etc-- into saucy, flavorful meals in no time at all. The recipes below make full trays, but you can make just a couple of cubes with what you have.

Level: Easy

Total: 6 hr 30 min (includes freezing time)
Active: 30 min

Yield: 45 flavor cubes

Level: Easy

Total: 6 hr 30 min (includes freezing time)
Active: 30 min

Yield: 45 flavor cubes

Ingredients

Sage and Crushed Red Pepper:

10 tablespoons chopped fresh sage

2 1/2 tablespoons crushed red pepper flakes

1 cup extra-virgin olive oil

Garlic-Parsley-Basil:

10 tablespoons chopped fresh parsley

5 tablespoons chopped fresh basil

5 tablespoons chopped garlic

1 cup extra-virgin olive oil

Lemon-Garlic-Parsley:

10 tablespoons chopped fresh parsley

5 tablespoons chopped garlic

5 tablespoons lemon zest

1 cup extra-virgin olive oil

Directions

Watch how to make this recipe.

Special equipment:

Three 15-cube silicone ice cube trays

For the sage and crushed red pepper cubes: Add 2 teaspoons of the sage and 1/2 teaspoon of the crushed red pepper flakes per cube compartment. Top each with 2 to 3 teaspoons extra-virgin olive oil.
For the garlic-parsley basil cubes: Add 2 teaspoons of the parsley, 1 teaspoon of the basil and 1 teaspoon of the garlic per cube compartment. Top each with 2 to 3 teaspoons extra-virgin olive oil.
For the lemon-garlic-parsley cubes: Add 2 teaspoons of the parsley, 1 teaspoon of the garlic and 1 teaspoon of the lemon zest per cube compartment. Top with 2 to 3 teaspoons extra-virgin olive oil.
Freeze the cubes and use as needed.

My Private Notes

Show: Simply Laura

Episode: Laura's Leftovers

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Laura's Frozen Flavor Cubes

Sage and Crushed Red Pepper:

Garlic-Parsley-Basil:

Lemon-Garlic-Parsley:

Special equipment:

Categories: