What is a pantry or freezer staple really though? It can vary from culture to culture, even in the same country. But for the sake of these bizarre times, pantry staples are considered anything that is canned, frozen, or otherwise shelf-stable, that most people would have in their home or can easily obtain from the grocery store even when supplies on the shelves are sporadically cleared.
That being said, here are a few ideas for entrees, soups, and sides recipes on this site that can be made from pantry staples. Some of the original recipes (like my tomatoes and spinach over pearl barley) call for fresh items, but frozen can be easily substituted.
Keep in mind that other creative substitutions are key here too. Many grains can be swapped out, just make sure to use the proper water/grain ratio and adjust cooking times.
Frozen vegetables are key here too — even vegetables you normally may not buy frozen, like onions and bell peppers.
And finally, for cheeses, select larger blocks of hard cheeses. They stay fresher longer because of the larger surface area. And after you open it, The Kitchn has a great guide on proper ways to store and wrap cheese for longevity.
Entrees, Soups, and Sides
Kale Gnocchi in a Garlic Walnut Sauce
Frozen Stir Fry Vegetables with Peanut Sauce
Tomatoes and Spinach Over Pearl Barley
Okra and Tomatoes with Riced Cauliflower
Instant Pot Charleston Red Rice
Cuban Black Beans with Coconut Rice
Trader Joe's Green Curry Simmer Sauce with Chickpeas and Vegetables
Rice and Vegetables with Trader Joe's Green Curry Simmer Sauce
Chinese Brown Sauce with Stir Fry Vegetables
Make sure you're stocked up on the little things too — olive or coconut oil, butter, salt, pepper, dishwasher detergent, and sponges.
