The Basics

Pulled Pork

More how-to's:

FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
-- Add some oregano or rosemary to the rub.
-- Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
-- Toss the pork with adobo sauce, orange juice and beer in Step 2.
-- Toss the pork with some BBQ sauce in the last 10 minutes.

Tomato Sauce

More how-tos:

FREEZE IT! Store in 1- and 2-cup containers. (You?ll need at least two 1-cup containers.)

USE IT! Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT UP!
-- Add minced carrots with the garlic to sweeten the sauce.
-- Bump the red pepper to 3/4 tbsp. for extra spice.
-- Double the wine for a more intense flavor.
-- Stir in 2 small links chopped cured chorizo and omit the anchovies.

Roasted Veggies

More how-tos:

FREEZE IT!Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and fl atten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
-- Brush the squash with maple syrup before roasting.
-- Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
-- Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
-- Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Pulled Chicken

More how-tos:

FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
-- Use hot or smoked paprika instead of regular.
-- Add a little bit of sesame oil in addition to the EVOO.
-- Substitute limes for the lemons.
-- Swap in tarragon for the thyme.

Rice Pilaf

More how-tos:

FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
-- Halve the amount of onions and add 3 minced jalapeños.
-- Use corn instead of peas and add chopped cilantro.
-- Swap in 1 cup white wine for 1 cup broth.
-- Add thyme or rosemary when cooking the onions.
-- Omit the peas and stir in chopped olives and toasted almonds.