The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
A major upgrade to your plain butter on
toast, and perfect as a starter for brunch. Dried Orange and Ricotta
Toast, a perfect alternative to toast at breakfast or lunch, including
olive oil, honey, ricotta cheese and more.
Ingredients:
orange - 2
olive oil - 1 tbsp
honey - 1 tbsp
Ricotta cheese - 1/2 cup (whipped)
Bread - 4 slices
pepper - by taste
Salt - by taste
Lemon zest - by taste
Preparation:
Peel and slice the oranges 1/4 thick.
Arrange on a baking pan with
parchment paper.
Mix the olive oil and honey, and spread over the orange slices.
Put
in the oven on high heat for 4 to 8 minutes, until it caramelizes and
begins to brown.
Use this time to toast your bread slices.
Once they pop, spread the
whipped ricotta in an even layer on all 4.
Top the ricotta with the oranges, lemon zest, salt, and pepper.
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These are so easy to make but are super
flavorful and sophisticated, thanks to the clash between savory of salt,
sweet of the oranges, and the spiciness of the chili. Preparation time
is 20 minutes back to back, so this is a perfect go-to last-minute
appetizer for when your guests are about to arrive.
Ingredients:
Chili flakes - per need (sweet alternative: brown sugar)
Ground cinnamon - per need
Kosher salt - per need (alternative: chopped nuts)
Orange - 4
Dark chocolate - 4 oz
Preparation:
Melt the chocolate. Dip half of each slice in the chocolate and lay on a tray with parchment paper
Sprinkle some with salt, some with cinnamon, and some with chili.
Refrigerate for 10 minutes and your last-minute snack is ready just in time for the guests!
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Roll 1 sheet of puff pastry to 1/16-inch thickness. Trim the pastry
to about a 16x8-inch rectangle and spread the red-pepper mixture over
the dough.
Roll the other sheet using the same dimensions and place it over the
first sheet. Press the sheet down slightly to seal.
Then lightly brush
with water and sprinkle with more grated cheese.
Cut the dough into 24 eight-inch-long strips. Twist each strip and
transfer to a 2 parchment-lined baking pan.
Chill for 20 minutes, then
bake for 15 minutes or till done.
Chef's Tip:
To make your own roasted marinated peppers, slice them into flat pieces
and broil until charred. Let cool, peel and slice. Toss in olive oil,
balsmaic, oregano, salt and pepper.
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A cheese log is a great snack that both
children and adults adore. It's an unforgettable taste and is really
easy to make. You can serve it with an assortment of breads and
crackers. This snack looks both impressive and irresistible.
Ingredients:
Goat Cheese - 2 logs
Cream cheese - 4 oz.
Sweet sherry - 3 tsp. (aged) *
Salt - 1 tsp.
Ground black pepper - 1 tsp. (fresh)
Paprika - 1 and 1/2 tsp
Cumin - 1/2 tsp.
Parsley - 4 tsp. (finely chopped and fresh)
Dill - 4 tsp. (finely chopped and fresh)
* Sweet sherry -For non-alcoholic options, a mixture of apple or orange juice with apple cider vinegar and a sweetener
can work, or for a simpler substitute, try adding a touch of brown
sugar or honey to a sweet vinegar like balsamic or apple cider vinegar.
Preparation:
Combine the goat cheese, cream cheese, sherry, salt and pepper
together in a small bowl.
Wrap the cheese mixture in a plastic wrap and roll to shape into a
log.
Chill the cheese in the freezer until slightly firm - about 10
minutes.
In a small dish, mix the paprika and cumin together.
Mix the parsley
and dill together in a separate small dish.
Remove the goat cheese log
from the freezer, unwrap and slice in half.
Then spread the paprika-cumin mixture on 1 sheet of parchment paper
and the parsley-dill mixture on another sheet.
Roll 1 log in the
paprika-cumin mix and the other in the parsley-dill mixture.
Serve with toasted pita and crostini
Crostini- instead serve with bruschetta, which can be larger and often uses rustic bread, and tartines, the French open-faced sandwich that is similar in concept. Other options include using different types of crusty bread like sourdough or bagels, or, for non-bread bases, try polenta slices, potato slices, or blinis.
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Eggplant - 10-12 slices (thick cut) choose a long eggplant for this to cut into strips
Butter - 2 tbsp.
Brown sugar - 1 tbsp.
Garlic - 2 cloves (minced)
Salt - 1/4 tsp.
Black pepper - 1/4 tsp.
Preparation:
Preheat the oven to 400°F and spray a 9 x 13 baking dish with
non-stick spray.
Meanwhile, wash dry green beans thoroughly and bundle
up about 5 to 8 green beans.
Wrap a slice of eggplant around the center of
each beans bundle, eggplant seam side down. Lay flat in the baking dish to
hold it together. Repeat with the remaining beans.
Heat a small saucepan over low heat and add the butter, brown sugar
and garlic, whisking until melted and combined.
Use a pastry brush and
brush the mixture over the top of each green bean bundle.
Cover the bundles with foil and bake for 35 minutes.
Remove the foil
and bake for 10 to 15 minutes more, until the eggplant gets crispy.
NOTE- Non-vegetarians may use bacon instead of eggplant.
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Then, combine cranberries, apricots,
almonds, honey, thyme, and 1/8 teaspoon salt and pepper in a medium bowl
and set aside.
Roll puff pastry to a 12-inch square.
Trim the top rind off Brie and
center the cheese on the pastry. Top with the fruit mixture.
Then, beat an egg white with 1/8 teaspoon salt in a small bowl and
brush some egg wash along pastry edges and cover the brie with the
pastry edges, twisting into a topknot.
Chill in the freezer for 15 minutes.
Once done, brush lightly with
egg wash, place on a parchment-lined baking pan and bake for 35 minutes.
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If you're passionate about cooking, you probably feel a great sense of
pride when it comes to your spice collection. But the downside of owning
everything from Allspice to Za'atar is that their shelf-life is shorter
than you think. Further, expired spices have noticeably less flavor,
potency, and color vibrancy. But all is not lost!
First, we offer shopping tips for selecting longer-lasting spices, and
then we suggest how often to check those jars' expiration dates.
Finally, we recommend 10 ways to repurpose expired spices and reduce
unnecessary waste. Perhaps you'll come up with some more on your own!
Shop Wisely
Getting the most out of your spices starts at the grocery store or
market by opting for whole spices over ground whenever possible. This is
because whole spices have less surface area that's exposed to
oxygen—the key offender in the spice degradation game—so they hold onto
their flavor longer.
Additionally, shop for spices at specialty markets or spice stores
rather than your local supermarket. While they may be a bit more
expensive, spices sold at a specialty market are likely to stay fresh
longer, which helps you save money in the end.
Do a Spice Rack Sweep
It's a good idea to do a sweep of your spice rack every 6 months to make sure you're not still using the old stuff.
Cooking with fresh spices results in the most bold, flavorful dishes
possible.
Ways to Use Expired Spices
Before you toss those old spices in the trash, consider repurposing them. Here are 10 ideas to get you started.
Craft Seasonal Candles
Who doesn't love to celebrate fall with a fragrant candle? To make your own, melt soy wax, coconut oil, and spices—like ginger,
cinnamon, clove, and vanilla bean—in a double boiler. Then, holding a
wick vertically (using tweezers or clothespin), slowly pour the mixture
into a heat-resistant glass container, like a mason jar.
Create Natural Dyes
Colorful spices like turmeric, saffron, and paprika are effective for making fabric dye:
Wrap each spice separately in a cheesecloth pouch and boil a pot of water.
Drop one of the bundles into the pot and simmer for about an hour.
Add 1 cup white vinegar into the colored water, place the fabric in the pot, and simmer for about 30 minutes.
Remove the fabric, ring it out, and hang dry.
And don't forget about Easter eggs! Expired spices make a fabulous all natural dye for decorative eggs. Try paprika for orange and turmeric for yellow.
Keep Insects Away
Yes, you can repel little critters with your spice cabinet rejects, because bugs and insects hate the scent of certain spices. Fill sachet bags with expired spices
and place them in areas where bugs like to congregate. Here's a partial
list of spices and the pests purported to be repelled by them:
Bay leaves - cockroaches
Chili pepper - spider mites, thrips, whitefly, aphids, lace bugs, and leaf-hoppers
Chives - aphids
Cinnamon - ants, cockroaches, spiders, fruit flies, rats, wasps, earwigs, silverfish, mosquitoes, and bed bugs
Heating spices helps express their aroma and transform them into ace
potpourri material. To make potpourri, just boil a pot of water and add
ginger, cardamom, cinnamon, or cloves. Throw in some citrus peels, too.
Craft a Bar of Soap
Spices smell wonderful in DIY soap, and their granular bits act as a natural exfoliant. These are some of the most popular spices for soap-making:
Anise
Basil
Cinnamon
Ginger and gingerbread spice
Pumpkin pie spice
Rosemary
Sage
Thyme
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A study from researchers at Cornell University sought to answer the
pressing question of why some people like cilantro and some people
don't. They surveyed 30,000 people and used the results to look for
common genetic traits. Their finding: A specific gene—OR6A2—may
determine your relationship with cilantro.
This receptor gene is responsible for coding messages from aldehyde
chemicals, which are also found in soap and some bugs. This may be why,
anecdotally, some people think that cilantro tastes like soap. (And if
they knew what bugs tasted like, perhaps they'd also draw that
comparison.)
You're Not Alone—Here's How Many People Dislike Cilantro
You'd think researchers have more pressing topics to tend to, but others have also looked at this culinary curiosity.
A study in the journal Flavour
found that people from specific geographic regions are more apt to
dislike the food. For example, 21 percent of East Asians reported not
liking cilantro, as did 17 percent of people of European descent, and 14
percent of people with an African ancestry.
However, just 3 to 7 percent of people from South Asia, Latin America,
and the Middle East agree with this assessment: They don't have a
problem with cilantro.2 Of course, the herb is
native to the eastern Mediterranean. On the other hand, their culinary
traditions don't make much use of cilantro, so fewer people are probably
exposed to it in their formative years.
Good News: You Can Actually Train Yourself to Like Cilantro
Reactions to foods are largely born out of previous experiences—and an
innate sense of self-preservation when our ancestors sought food from
random plants, twigs, and berries. In other words, when you eat
something that's really sweet, you know it's likely to be "safe" because
other sweet foods you've eaten are safe.
But bitter isn't necessarily a "safe" taste. A lot of potentially
harmful foods are bitter, so your initial reaction to them might be less
than positive. That's also the case for cilantro—which is often
described as bitter and even metallic. But a negative first experience
with cilantro doesn't mean you'll never grow to appreciate it. If you
want to like this leafy herb, keep trying it. Here's how.
Crush It First
Consider crushing it before you add it to a food. One study found that
this action helps release an enzyme that turns down the amount of
aldehyde in the leaves and creates a milder, more appealing taste.
Add It to Foods You Love
Secondly, try it in a dish you know and love, perhaps guacamole or
salsa. Unfamiliar foods may reinforce the negative experience. However,
each new positive experience with it will change the way the food is
coded in your memory. You may begin to appreciate it.
Learn to Live Without It
It's not the end of the world if you can't stand cilantro. Lots of
dishes can be made without it, and you'll never know what you're
missing. You can easily substitute parsley for cilantro in recipes like smoky shee pan salmon and potatoes, for example.
Even in dishes that seem made for cilantro- chimichurri comes to mind—you can experiment with other herbs, spicing up a recipe
with fresh or roasted garlic, red pepper, or flavored oils.
Best Substitutes for Dried Cilantro
If a recipe calls for dried cilantro or ground coriander seeds (this is the seed of the cilantro plant), these substitutes may work.
Cumin
In Asian, Latin American, and Middle Eastern dishes, cumin frequently
goes hand in hand with coriander. The nutty, spicy notes of this ground
seed are at home in everything from guacamole to seasoned beef for
tacos.
Curry Powder
This spice mix contains several types of dried herbs and spices,
including coriander, ginger, turmeric, and chili. The depth of flavor
can fill in for coriander alone in any dish—it's especially great in
soups and marinades—and the other flavors may cover up any errant tastes
you pick up.
Caraway
Caraway and coriander are almost interchangeable. Their flavor profiles
are so similar, you can use it easily any place you're supposed to use
coriander. The flavor is a bit sweeter, however, so it's especially good
in marinades and spice rubs where roasting or grilling amplifies the
flavor.
Oregano
Dried oregano is a versatile herb that can stand in as a great
replacement for cilantro. Oregano's robust, peppery taste makes it a
great choice for complimenting meats, beans, and sauces—adding a touch a
flavor to your dish without overpowering it.
Best Substitutes for Fresh Cilantro
Fresh cilantro is prized for its zippy citrus tang and grassy
freshness. To mimic this characteristic, look for these fresh herbs
instead.
Basil
Cilantro pesto is incredibly delicious, but you may be familiar with
its close cousin, basil pesto. Though basil is sweeter than cilantro,
they both add a bit of zip to any dish that calls for them. Thai basil,
which you may have to find at your local farmers' market, even has an
edge of spice that's welcome in dishes like curries and stir-fries.
Parsley
Grassy and green, parsley is a very close cousin to cilantro. (They're
often mistaken for one another in the supermarket.) Though parsley is
more bitter, it brings out a lot of freshness in other ingredients, like
vegetables and fruits. To get a zip of citrus, which parsley lacks, add
some lemon or lime juice to the dish.
Dill
Cilantro and dill look nothing alike and their flavors are quite
distinctive, but dill imparts interesting notes in everything from cold
soups to potato salad. Use just a little; it's quite potent. Add more if it's not vibrant enough.
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Exposure to ethylene gas can cause some produce to rot or ripen too quickly.
Rinsing
some produce before storage can promote rot and mold, while other
fruits and vegetables should be immediately washed and dried.
Some fruits and vegetables can be frozen to help them last longer.
Fact: The United States throws away 150,000 tons of food
daily. On average, each household wastes around $1,500 worth of food
per year. And fruits and vegetables account for 39 percent of this loss.
The good news: With a few simple tricks to reduce the amount of fresh
produce we toss, we could have a massive impact on the environment (and
on our grocery expenses).
One of the most common mistakes that leads to food spoilage is storing
fruits and vegetables too close together. A build-up of ethylene gas
will cause them to go bad. The produce with the greatest amount of this
compound are apples, melons, apricots, bananas, tomatoes, avocados,
peaches, pears, nectarines, plums, figs, and some other fruits.
The experts at Space Station
helped us pull together this handy guide for storing fresh
foods—because the longer your perishables last, the less trash you
create.
Apples
Keep apples in an uncovered fruit bowl on the countertop and store them out of direct sunlight.
If you have an abundance of whole Granny Smiths and Honeycrisps from a
day of apple picking and you're looking to extend their shelf life, keep
them in your refrigerator's crisper drawer. Wrapping whole apples in a damp paper towel and then placing them in a plastic bag with holes in it
can keep them fresh for about six weeks. Just be mindful to not store
them next to other fruits and vegetables, because apples contain
ethylene gas that will ripen other produce more quickly.
Asparagus
Store whole asparagus in your refrigerator crisper drawer for a week or so. Additionally, some home cooks also like to store their asparagus
in water, like fresh flowers. To do so, trim the ends (about 1/4-inch
is enough) and arrange your asparagus in a cup, mug, or vase with a few
inches of fresh water. Store it in the fridge, but if you don't have
space, the countertop can also work for a few days. You can also place a
plastic bag, plastic wrap, or paper towel over the top of the spears to
protect them and help ensure that they retain that classic crispness.
If you notice the water getting cloudy, change it out, ideally every day
or so. Fresh asparagus stored in this manner can last over a week.
To freeze asparagus, blanch it (whole or cut into pieces) before moving
it to a freezer bag with the date. It will last for about a year.
Avocado
The best way to store an unripe avocado
is to keep it whole and place it on your countertop, away from other
fruits and vegetables. It will typically last on your countertop for
four to five days. However, since avocados can be tricky, it's important to check for ripeness daily.
If your avocado is already ripe (or is getting there) you can place it
in your refrigerator, where it will stay fresh for several days,
depending on its level of ripeness. When putting your avocado in the
fridge, it's best to store it in an airtight food storage container or
in the produce/crisper drawer. Just note that if your avo is in the
produce drawer with bananas or apples, the ethylene gas from these
fruits will speed up the ripening process, so check it frequently.
To freeze an avocado half, remove the pit and skin. Then, sprinkle some
lemon or lime juice on the flesh and cover the whole thing tightly in
plastic wrap. To minimize the avocado's contact with oxygen even
further, place it in a vacuum-sealed bag or an airtight plastic bag.
Bananas
If you won't be eating them immediately, buy bananas when they're still slightly green and store them away from other fruits
in the fruit bowl (they release high amounts of ethylene gas). Consider
using a banana tree to keep them separated and minimize bruising. You
should also aim to keep the fruits away from direct sunlight, as the
heat from the sun can cause them to ripen rapidly.
Raw beets are prone to sogginess when frozen and thawed, so it’s best to cook the beets first if you plan on freezing them.
Blueberries
When you get home, go through the blueberries
and remove any bad ones that may have been hiding. Mold travels fast,
so it's best to get ahead of the problem. To avoid mold development, try
not to rinse the berries until right before you're ready to eat them. When it comes to preserving fresh blueberries, moisture is the enemy.
To store blueberries,
choose a container with good airflow (like the pint the berries came
in!), and line it with a paper towel to absorb excess moisture. Add the
berries, then place the container on a shelf in the refrigerator. A
shelf is better than the crisper drawer because there's better air
circulation. Stored in this way, you can expect blueberries to last for
about a week.
To freeze blueberries, let them cool in the freezer for a few hours on a
baking sheet before transferring them to a plastic bag or freezer-safe
airtight container.
Carrots
Trim off the carrot greens,
and either discard them or save them for something else, like pesto. If
you leave the greens on the carrots, they will draw moisture and cause
the roots to rot more quickly. Avoid washing whole, unpeeled carrots
until right before you plan to eat or cook with them; by keeping them
dry, they will stay good for a longer period of time. To store carrots,
wrap them in a dry paper towel, and store them in an airtight food
storage container or bag in the coolest part of your refrigerator.
The best way to freeze carrots is to blanch them before laying them out
on a baking sheet in the freezer to cool for a few hours. Once the
carrots have cooled down, transfer them to an airtight bag, and return
to the freezer.
Cherries
Cherries
will spoil quickly if left out at room temperature, so you should pop
them in the refrigerator immediately upon getting home from the grocery
store. Once in the fridge, cherries can last
for about a week. No need to cover them; in fact, they're better off
uncovered to avoid moisture accumulation, which can contribute to
spoilage.
You can freeze pitted cherries by washing them, removing the stems, and
laying them out on a baking sheet to cool in the freezer. Once cooled,
move the cherries to a freezer-safe, air-tight container, and pop them
back in the freezer.
Cilantro
Trim off the very ends of the cilantro stems,
then place the bunch, stem side down, into a can or mason jar with an
inch or so of water. Next, open a clean plastic bag and place it over
the cilantro to loosely cover the leaves. Store the cilantro in
the refrigerator, as the tender leaves prefer cooler temperatures, and
change the water if/when you notice it starting to discolor. Stored this
way, cilantro can last up to two weeks. Hold off on washing the
cilantro until right before you use it, as excess moisture causes it to
rot more quickly.
To freeze cilantro, we suggest blending it and freezing it in an ice cube tray. Using a food processor
or blender, combine clean cilantro with just enough water or olive
oil to create a smooth mixture, then pour it into an ice cube tray for
later use.
Citrus Fruits
Because netting for lemons, oranges,
and limes is dangerous to sea life and birds, these fruits should
always be bought loose. You can keep them out at room temperature, but
once they're past peak ripeness, storing them in the fridge will help them last longer. (The same goes for tomatoes and avocados.) If your citrus starts to turn, you can slice the fruit up and freeze it: Frozen citrus is great as ice cubes for drinks.
Cucumbers
Wash cucumbers
as soon as you bring them home from the grocery store. Make sure
they're thoroughly dry as excess water will spoil them, then wrap each
in a cloth or plastic wrap and store it in an airtight container. The plastic wrap acts as a shield and locks in moisture, which prevents the cukes from ripening and becoming mushy.
Garlic
Store heads of garlic in a cool, dry place with plenty of air circulation. For example, a basket on your counter (out of the sun) would work well. Garlic
is best kept in a cool (not cold) place, so avoid putting it in the
refrigerator unless you plan to use it all within a few days.
You can freeze garlic in pretty much every form: whole heads, peeled,
and grated. For peeled cloves, lay them out on a baking sheet and freeze
them until solid before storing them in a bag in the freezer.
I read the best way to store onion and garlic is the punch many holes in a paper bag, it will last. I tried with garlic, and it has remained in the same condition for more than 2 months.
Ginger
To help your ginger stay fresher for longer, make sure to place it in an air-tight food storage container or
sealed plastic bag, and then store it in the crisper drawer in the
fridge. This will help keep it fresh for a month, or even longer.
Got your eyes on the freezer? Make sure to wash and dry the ginger root before you freeze it, and store it in a plastic bag or freezer-friendly container.
According to me, the best way to store ginger outside the fridge in any small bowl.
Grapes
Whole grapes should be washed, patted dry, and then stored in a well-ventilated container
in the crisper drawer of your refrigerator. This will allow them to
last for up to three weeks. You’ll want to avoid putting them into an
airtight container or plastic bag, since that prevents air circulation.
To freeze grapes,
simply rinse and dry them and spread them out on a lined baking sheet.
Place them in the freezer for a few hours or overnight, and once they’re
frozen, you can put them in a storage container so they’re easily
accessible.
Herbs
A great hack for storing fresh basil and herbs is to chop the leaves
in a food processor and place them in an ice cube tray with a little
olive oil and store them in the freezer. When basil is needed for a
dish, just pop in a ready-made ice cube.
Lettuce
For most lettuce varieties, such as romaine and spinach,
start by removing the lettuce from its packaging and discard any
damaged outer leaves. Next, wrap the heads in paper towels, and place
them in fresh plastic bags in your refrigerator’s crisper drawer. Don’t
separate the leaves or wash them until the day you’re planning to eat
them; whole heads stay fresher much longer than individual leaves, and water causes greens to wilt.
However, for iceberg lettuce the storage process looks a little
different. We suggest keeping any iceberg lettuce in its original
packaging in your fridge’s crisper drawer until the day you’re ready to
use it. Don’t break up or wash iceberg lettuce until you’re ready to eat
it, as the excess water will cause it to deteriorate.
And if you're lucky enough to have fresh lettuce straight from your
backyard garden, when to wash the greens is up to you. If they look
clean, store as you would other lettuce types. If you harvest a head of
lettuce that’s extra gritty and might have some bugs tucked inside, go
ahead and wash your veggies to avoid getting your fridge all dirty.
After washing the greens, store them in plastic bags with paper towels
to absorb moisture, and tuck everything into your fridge’s crisper
drawer. Just know that washing greens makes them go bad faster, so try
to eat them within a couple days.
Mangoes
Unripe mangoes are best stored at room temperature,
and not in the refrigerator. At room temperature, the fruits will
continue to ripen, growing sweeter and softer over the course of a few
days. To speed up the ripening process, place mangoes in a paper bag at
room temperature. Once the mango yields slightly to the touch, it's
ready to eat. If your mango is already ripe, go ahead and eat it or
store it the fridge, where it will last for about five days.
To freeze a ripe mango, peel it and cut it into cubes or slices. Then,
arrange the mango pieces on a baking sheet lined with parchment paper
and freeze for at least two hours. Once the fruit pieces are frozen,
transfer them to a freezer-safe bag and squeeze as much air out of the
bag as possible. Seal the bag tightly and label it with the date.
Mushrooms
If you’ve purchased pre-packaged mushrooms, store them as they are. Their original packaging should already be ventilated to keep them dry in the fridge. Otherwise, the best way to store whole mushrooms
is in a brown paper bag lined with paper towels. There’s no need to
close the bag tightly, as the airflow will help the mushrooms stay dry.
Mushrooms, which are already high in water, release moisture as they
sit, so they need absorbent packaging to stay fresh. Make sure not to wash the mushrooms until
just before using them, as the excess water will cause them to rot more
quickly. Store the mushrooms in the fridge to keep them fresher for
longer. Stored this way, whole mushrooms can last for up to one week.
To freeze, clean the mushrooms, then store them in an airtight,
freezer-safe bag or food storage container. Stored properly, mushrooms
will last in the freezer for about two months.
Onions and Potatoes
Onions, potatoes,
and shallots should be stored in a cool dark place to keep them fresh,
like a basket in a cupboard or a cellar. Avoid storing these products in
plastic bags, as this encourages spoilage. However, once cut, onions should be stored
in a resealable bag in the fridge, where they will last for around a
week. If you want your onions to last even longer, chop them up and
store 'em in a container in the freezer.
And while potatoes don't thrive in the fridge, like onions, they can effectively be stored in the freezer. However, spuds will do best in the freezer if you prepare your potato recipe—think mashed potatoes or tater tot casserole— and then store the finished dish in a freezer-friendly container to enjoy later. You can also partially cook your potatoes, which will help remove some of the water from the spuds and make them less mushy when frozen.
Peaches
For peaches that are not yet ripe, store them on the counter
at room temperature in a single layer (to avoid bruising) for a few
days, or until they are nice and ripe. It's best to eat ripe peaches
right away, but if that's not in the cards, store them in the
refrigerator. The cool environment will slow down the ripening process
and buy you a little time. In either scenario, wait to wash your peaches
until right before you intend to eat them, as peach skins have a
natural preservative to help protect the flesh.
To store strawberries,
place a clean, dry paper towel in a container and put unwashed
strawberries on top. Close the lid and place the container in the
refrigerator.
To freeze pre-cut strawberries, which is ideal if you're using them in anything from a delicious dessert to a healthy smoothie,
place the berries cut-side down on a wax paper-lined cookie sheet.
Freeze the strawberries for a few hours, then place them in an air-tight
container and put it back in the freezer. When using this method, frozen strawberries should stay fresh for about 10 to 12 months.
Tomatoes
If the tomatoes are not yet ripe, they are best stored on the counter
for a few days until they ripen. (You'll know they're ripe when they're
fragrant and give a little bit to the touch.) Once they're ripe, either
consume them or go ahead and put them in the refrigerator to preserve
their freshness. A ripe tomato can stay fresh in the refrigerator for
about two weeks.
If you have a bounty of ripe tomatoes
and you're not going to use them all, give them a rinse, let them dry,
remove their stems, and freeze them in a freezer-proof container or bag.
Watermelon
If you're not eating your watermelon right away, store it on the countertop,
but out of direct sunlight. In air conditioning or temperate weather, a
fresh watermelon will be fine sitting on the counter for one to two
weeks. If your watermelon is ripe and you don't have time to eat it,
don't panic. But don't slice either. Slide that whole watermelon into
the fridge, where it will stay fresh for two to three more weeks.
To freeze watermelon,
cut it into small pieces and remove the seeds. Spread the watermelon
pieces on a baking sheet lined with parchment paper, and place the tray
in the freezer for a few hours to flash-freeze the pieces. Once frozen,
move the watermelon chunks to a freezer-safe container or storage bag,
label it with the date, and return it to the freezer.
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These are so easy to make but are super
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is 20 minutes back to back, so this is a perfect go-to last-minute
appetizer for when your guests are about to arrive. 
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