What do you do when you have leftover chopped herbs and minced garlic?

Some people place them in a small container, to be used the next day in eggs, on salads, or to garnish other foods.

Some people freeze them, but they become soggy and lose flavor.

Some people toss them.

Here’s another solution: Freeze the chopped herbs in olive oil (or cooking oil of choice).

More specifically, place the herbs in ice cube compartments and fill with olive oil.

Then, just pop a cube to.

You can also let the cube melt at room temperature and use it to flavor a vinaigrette.

It’s a great trick for a big hit of flavor without having to buy fresh herbs.
  

When chefs create a recipe, they include elements of salt, acid, fat and heat (and sometimes, a pinch of sweetness).

It’s all about flavor: Salt enhances flavor; acid balances flavor; fat delivers flavor and mouthfeel; and heat (pepper, chiles, etc.) is a counterpoint.

But what about texture?

Good recipes take time to add texture as well: crunchy vegetables as well as leafy ones in a salad, meat in soup or croutons on top, nuts or brittle atop ice cream or a cookie alongside. It’s all about the crunch.

We all love to crunch, hence the popularity of chips and pretzels and other crunchy munchies (here’s why humans like crunchy foods).

You can crunchify foods at every meal of the day. For example, at breakfast alone, nuts and seeds can be added to:

 
At other meals of the day:

 
WAYS TO ADD CRUNCH TO YOUR MEALS

Savory Crunch

 
Sweet Crunch

 
So plan ahead for a trip to the market, or just search the cupboards, for crunch. As one of our colleagues says, “Crunchiness is next to godliness.” (She’s referring to the god of cuisine.)

[2] Panko, Japanese breadcrumbs, add crunch to chicken and fish. Here’s the recipe from Martha Stewart.

[3] Gazpacho with crunchy cucumber garnish (plus chiles and peaches), from Botanica Restaurant | L.A.

*Arare are a classic Japanese bar snack: crunchy, seasoned mini rice crackers, some wrapped with nori; wasabi peas and nuts (photo). The crackers are made in different sizes, colors, and shapes: a fun and tasty snack!

[2] Hummus logs, with either celery, fennel or cucumber logs (photo courtesy Cava).

[3] Classic Ants On A Log, given a classy treatment: angled corners for the logs, a mix of raisins and sultanas for the ants. You can also use dried cherries or cranberries (photo courtesy Food 52).

The second Tuesday of September is National Ants On A Log Day, a kid-friendly snack.

But the cuteness doesn’t limit the idea to kids. It’s fun for adults, too, and can substitute for the familiar plate of crudités.

Classic Ants On A Log (photo #3)fills pieces of celery with peanut butter (the log) with a line of raisins on top (the ants).

Here are more clever variations, plus the history of Ants On A Log.
 
RECIPE #1: FRIENDS OF ANTS ON A LOG

The food stylists at Woman’s Day expanded the concept (photo #1), and we’ve added to it.

Ingredients For Both Caterpillars & Snails

 
For The Caterpillars

 
For The Snails

 
 
RECIPE #2: HUMMUS LOGS
Ingredients For Photo #2: Hummus Logs

These ideas are from Cava, an East Coast Mediterranean restaurant chain.

The concept is friendly for kids, while sophisticated enough for cocktail snacks.
 
Ingredients

 
Plus

1. MAKE the caterpillars: Fill the celery stalks with peanut butter or cream cheese and top with grapes, blueberries or grape tomatoes for the body and head. Use peanut butter or cream cheese to glue on candy eyes and celery or radish matchstick for antennae.

2. MAKE the snails: Fill celery stalks with peanut butter or cream cheese and top with an apple, cucumber, kiwi, orange or tomato slice shell and a cashew “head.” Use peanut butter or cream cheese to glue on candy eyes.

3. MAKE the hummus logs: Fill the celery stalks or cucumber logs with hummus (first scrape out some of the cucumber center for the hummus). Add the toppings and sprinkle with a bit of the herbs.

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*Add 1/8 teaspoon of cayenne to a cup of peanut butter, or to taste. You want subtle, not overpowering.