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Make the most of your groceries.
Everyone knows the struggle of buying a whole bundle of fresh herbs, only to use a sprig or two in a recipe. Before I knew about this life-changing hack I'd watch my herbs wilt and wither away before I had a change to find another recipe that called for them. Now, I chop my fresh herbs, put them in an ice tray, and cover with oil. The end result is fresh portions of herbs ready to throw into the pan when needed.
Johnson recommends letting herbs dry indoors in small bundles. She also recommends drying celery leaves that can later be ground and mixed with salt to make a delicious celery salt you'll want to add to every savory dish you make.
If you don't eat at home very often or only cook for yourself or a small family, it can be hard to justify buying fruit and vegetables when you know you probably won't eat them all before they go bad. Buying frozen allows you the freedom of using a handful of berries, broccoli, or peas at a time, without any waste.
If you regularly cook with meat, freeze and save bones until you have enough to make a tasty broth, like this toasted garlic beef one. The same goes with shrimp shells and heads, which can be used to make delicious seafood stock. If you're more likely to have vegetable scraps, save and freeze those to make into vegetable stock.
Red onion, celery, romaine lettuce, and so many other vegetable scraps can be re-grown. The process for every vegetable is a little different but most start with a few days in water before being transferred to soil.
There's nothing better than fresh bread, but unfortunately, it doesn't always stay that way for long. Luckily, there's an easy hack that will freshen up a stale loaf. "Sprinkle water on a dry baguette and bake to revive it," Johnson writes.
Another clever recommendation from Johnson is to dunk old lettuce in an ice water bath to make it Day One fresh.