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Laura's Frozen Flavor Cubes

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
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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

Special equipment:
Three 15-cube silicone ice cube trays
  1. 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.
  2. 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.
  3. 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.
  4. Freeze the cubes and use as needed.

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