April 27, 2014
Yields: About 2 dozen cubes
1 medium carrot, peeled and finely grated
1 small zucchini, finely grated
1 1/2 tablespoons canola oil
8 button or cremini mushrooms, stems removed and brushed clean, finely chopped
1 cup, packed baby spinach leaves, cut into chiffonade
1. Put the carrots and zucchini on separate pieces of paper towels and press gently to remove some of the additional liquid.
2. Heat the oil in a large nonstick sauté pan over high heat until it begins to shimmer, add the mushrooms and cook until lightly golden brown, add the carrot and zucchini and cook until very soft, stirring occasionally, about 8 minutes. Stir in the spinach and cook until it just wilts, about 2 minutes. Season with salt and pepper to taste. Transfer to a large plate or baking sheet and let cool completely.
3. Fill each cube with some of the mixture and pat the mixture firmly into the slot. Freeze until firm. Remove and transfer a few cubes to individual plastic bags. Defrost a few cubes and use in scattered over cheese in a quesadilla or add a few frozen cubes to your favorite pasta sauce and cook until defrosted and heated through, about 5 minutes.