My favorite things to freeze for quick meals are sauces—not quite as fast/no fuss as a fully cooked-in-advance meal, but more versatile and less taxing on freezer space. Some favorites: shakshuka sauce (you just need to thaw and cook the eggs in it, plus some bread and a salad are nice), various sorts of pesto (you can blanch some vegetables in with the pasta for the last few minutes of cooking, then stir the pesto into the drained vegetable/pasta mix), and various Mexican sauces like pipian verde for basic enchiladas (corn tortillas dipped and folded around some sauce, good topped with avocado, cilantro, minced onion, a fried egg, etc).
Congratulations to dinner at ten and thanks to everyone who participates over on the Hotline—the community wouldn’t be the same without you.
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To thank our members for their dedication to helping out their fellow cooks, every month we’ll choose a Food52er whose activity on the Hotline has caught our eye, and treat him or her to a $25 gift certificate to our Shop. Want to boost your kitchen karma? We’re looking for enthusiastic participation throughout the month that is helpful, thoughtful, and considerate.