I don’t think anyone has quarantine down to perfection. It is not the time to waste food, over spend, and certainly not a time to be greedy. You also don’t want to be running to the grocery store daily. So I have been looking for some helpful guidance to help me make wise and smart choices for our home.
Stocking up on pantry stables can be daunting. Here are a couple of sites that you may find helpful.
Ina on insta is posting daily simple pantry meals to whip up. Here is an Ina’s quarantine pantry via Food52. FYI you will find yourself going down the Food52 rabbit hole of tasty recipes.
Epicurious shared a lovely 14-day meal plan of pantry-sourced dinners.
My tip: Take an inventory of what you have first by cleaning out your pantry and refrigerator before shopping. In your free time scan instagram. Lots of chefs are sharing easy recipes that are tasty, minimal, and economical.
STAY SAFE, STAY HEALTHY, STAY AT HOME, And STAY POSITIVE XO
A summer classic and one you should make yourself. Pesto is just fresh basil plus five other on hand ingredients, a food processor, and minimal effort. Spread it on a fresh tomato mozzarella sandwich, drizzle it over grilled veggies and meats, or simply add it to pasta. Pesto on everything!
Pesto recipes are all pretty much the same with slight variations but I am particularly fond of Ina Garten’s recipe. She mixes pine nuts and walnuts which is provides a nice balanced nutty flavor. A bit of fresh squeezed lemon is also nice. Play with the garlic; this recipe is not shy with it. Ina just hits recipe home runs. Her cookbooks are ones to own and you’ll always find yourself flipping through for inspiration.
Ingredients: 1/4 cup walnuts 1/4 cup pine nuts 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan
Directions: Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top