Divide your big container of greens into two to four smaller plastic bags. Close the top of each bag lightly with your fist, blow into the bag, and fill it with air (carbon dioxide). Then seal the bag by twisting the top a few times before closing it firmly with a twist tie. Place it in the fridge, and your greens are good to go.
Homemade Dough Enhancer for gluten free breads (Ingredients: 1/3 C granular lecithin, 1 tsp ground ginger, 1 tsp ascorbic acid, i.e., Vit. C powder) Mix ingredients together. Use the same amount of dough enhancer as the amount of yeast required by the recipe, adding it to the dry ingredients. Store remaining dough enhancer in the refrigerator in a tightly closed container.
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.