You avid Cook’n newsletter readers are probably missing the great advice of Amy Hunt, the former newsletter author.

Since she, for some reason, married my brother, I am lucky enough to benefit from her kitchen wisdom every day and this is one of my favorite time saving suggestions from Amy:

Chopping onions and crushing garlic can be so time consuming and it seems to be a nightly dinner preparation chore because they are common ingredients in almost every entrée from soups and stews to casseroles and stir-fries.

Here is a simple way to have fresh onions and garlic on hand and ready to sauté: