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I have made this three times in the last two days and that, my friends, is how we know it’s a winner! Ha! This makes a delicious lunch but I think this would really shine as an appetizer for a dinner party. All you have to do is drop your ingredients into a baking dish and set it in your oven. A few things I love about this dish: Tomatoes are at the height of perfection. A perfectly ripened summer tomato is one of life’s greatest gifts. I don’t even think I’m being dramatic. They really are sooo incredible. Also, the smell that is going to take over your home when this is cooking is other worldly. Oh my gah. It smells sweet and tart and overall pretty dang intoxicating. I also love how the oils and juices from the tomatoes mix together and create a confit of sorts with the garlic cloves. And then you have the melty, gooey cheesey mozzarella. Goodness me it is so good. I like to serve this with crackers and use it as a spread. Save the oils at the end (if there is anything left) and drizzle it over salad greens! I hope you make this and enjoy! If you do, and you’re on Facebook or Instagram, be sure to tag me @mydailydelish so I can see your creations! Note: I made this in a smaller baking dish, and therefore used less tomatoes. You can very easily scale this up to a larger size baking dish. Just up the amount of tomatoes and mozzarella you use! BAKED TOMATO MOZZARELLA APPETIZER Prep time: 5 minutes Bake time: 30-40 minutes INGREDIENTS 3 heirloom or on-the-vine tomatoes, sliced 15-30 mixed variety small tomatoes cherry or grapes work great 10-20 whole garlic cloves 4-6 oz sliced fresh mozzarella 7-8 pieces of fresh basil, chiffonade 1 t salt and 1/2 t pepper 3 T olive oil DIRECTIONS Preheat oven to 375 degrees F. 1.) Slice heirloom tomatoes into 1/2” thick pieces. 2.) Arrange tomatoes, mozzarella slices and garlic cloves in a baking dish. Choose a baking dish large enough to allow the ingredients to be in a single layer. 3.) Drizzle tomatoes and mozzarella with olive oil, and sprinkle on a teaspoon of salt and half a teaspoon of black pepper. 4.) Bake at 375 degrees for 30 minutes. Check tomatoes to ensure they aren’t burning and add more olive oil if necessary. Add in basil strips and bake for an additional 2-3 minutes until basil melts into the cheese. Serve with crackers or bread. Enjoy! And just as a final reminder. Tomatoes adore salt! Taste and add more if necessary.

Last night your girl just needed something sweet. I was rifling through my cabinets and freezer hoping to find something to nibble on, and the worst thing happened. I realized I had to bake. Kidding, kidding, it’s not so bad. I landed on brownies, and found this recipe from Love and Lemons. I changed a few minor things, and now I think I just might be a baker?! ;) These babies are fudgy and chewy and and not at all cakey, which is my preferred style of brownie. They are gooey and the butterscotch chips just kind of melt away into the batter creating the most luscious final product. And don’t get me started about the flaky sea salt on top… I dropped off most of the brownies to my neighbors late last night, which was awesome because my kids have no chill when it comes to finding dessert at 6:30 in the morning when they wake up. I hope you try these! And major props to Love and Lemons for the original recipe. FUDGY SALTED BUTTERSCOTCH BROWNIES INGREDIENTS: - 1 1/2 cups white sugar - 3/4 c all-purpose flour - 2/3 c cocoa powder, sifted - 1/2 c powdered sugar, sifted - 1/2 c butterscotch chips - 3/4 t sea salt - 2 large eggs - 1/2 c canola oil - 2 T water - 1 T vanilla - flaky sea salt for finishing DIRECTIONS: 1.) Preheat oven to 325. Lightly spray an 8x8 nonstick pan. 2.) Mix dry ingredients (white sugar, flour, cocoa powder, powdered sugar and salt) together in a mixing bowl. Be sure to sift cocoa powder and powdered sugar. 3.) In a separate bowl, whisk together eggs, oil, water and vanilla. 4.) Slowly combine dry ingredients into wet ingredients until just combined. Gently fold in butterscotch chips, and pour into pan. 5.) Bake for 40-45 minutes, until a toothpick comes out clean. Do not overbake these! I repeat. Do not overbake! We need these to be gooey and fabulous, not dry and bleh. 6.) Remove from the oven and dust the top with flaky sea salt. Allow them to cool before slicing into 9 delicious brownie squares. Save the center pieces for me! Best served with an ice cold glass of milk. Mmm. Enjoy, friends!

And I promise that’s the shortest title I could come up with! ;) I had eggs, I had bacon, and I had lots and lots of huge, fresh tomatoes. Eden and I have been on a hardboiled egg kick, and I’ve been boiling dozens and dozens of jammy eggs for us recently. BLTs are one of my favorite foods- they are just the perfect marriage of all the things I love. Anyway, you see where this is headed. I put together a couple of my favorite ingredients and came up with these little lettuce roll ups. You could roll the lettuce all the way around the egg, or just fold the romaine lettuce and keep it as a base like I did. Either option is fine! I think wrapping the lettuce all the way around would create a less messy experience, though. Also, don’t skip on the lemony mayonnaise! It adds the perfect amount of acid and salt. So so good. I hope you make these all summer long. I know I will be! INGREDIENTS: - 1 head romaine lettuce - 6 slices thick cut bacon - 2 large big beef tomatoes - 3 jammy eggs, sliced in half Lemon Dill Mayonnaise: - 1/2 c mayonnaise - 1/2 T fresh lemon juice - 1/4 t dill - salt and pepper - a shake of cayenne pepper DIRECTIONS: 1.) Boil water for jammy eggs. Drop eggs in boiling water and boil for 6.5 minutes. Remove and set in a bowl of cold water. Allow to cool completely before removing shell and slicing in half. 2.) Pan-fry bacon until crispy. Set aside on paper towels. 3.) Create lemon mayonnaise. Add mayonnaise, fresh lemon juice, dill, salt, pepper and cayenne pepper. Stir together. A small shake of cayenne pepper won’t create a spicy sauce. It just lifts the flavors and makes it taste that much better! Don’t be afraid! 4.) Cut tomatoes into thick 1/3” slices. 5.) Assembly time! Fold romaine lettuce in half. Stack on one slice of tomato, 1/2 T of mayonnaise mixture, 1 strip of bacon (cut in half), and half of a jammy egg. Top with flaky salt and pepper. Use toothpicks to hold roll ups together. Enjoy!

First off, HI! It’s been a very long minute since I’ve posted a recipe to the blog. I’ve been so dang busy with the cookbook (eek! Stay tuned for pre-orders soon!) and lots of travel that it’s been impossible to get a recipe up. I think the perfect intro back into posting is a summery cocktail, don’t you agree? As we all know, I’m a margarita gal. Lucky for me my in-laws are margarita people too, so we got to enjoy them on the East Coast last week. They had a fresh and yummy watermelon so I whipped up margs for everyone while my kiddos splashed in the hot tub. Please enjoy this simple recipe! Perfect, perfect, perfect for summer. WATERMELON BASIL MARGARITA INGREDIENTS PER COCKTAIL: - 2 oz silver tequila - 1 oz triple sec or Gran Marnier - the juice of one lime - the juice of 1/2 cup of fresh watermelon, smashed - 2 leaves of chiffonade basil DIRECTIONS: 1.) Roll and chiffonade basil and place in small bowl. 2.) Slice fresh watermelon into cubes and add to basil. Mash watermelon to produce juice. 3.) Add all ingredients (including basil strips) over ice and shake or stir. A salted rim is fabulous with this drink! NOTE: For a stronger basil flavor, make a basil simple syrup. Add one cup of sugar with one cup of water and boil on the stove with a whole handful of chiffonade basil. Once it’s boiled for 2 minutes, remove from heat and cool. I love the strong basil flavor but I generally go without the syrup because the Triple Sec makes this plenty sweet for me. Find your happy medium and enjoy this yummy cocktail!

I’ve been making this recipe for years and it’s one of my very favorites. My husband isn’t a huge vegetable fan, but I can always get him to happily eat this soup. He agrees that it tastes much more sinful than it is. The cauliflower base lends itself to a super creamy final product. I like to top mine with bacon (similar to the loaded baked potato soup), but you could easily skip and also use vegetable broth and make it vegetarian. I love how this soup packs a punch, too. You get the health benefits of cauliflower and also a tangy delightful flavor thanks to the white wine and dollop of sour cream. Serve with crusty bread or a simple green salad. Note: I use an immersion blender  for this soup. I like to blend about 80% of the soup leaving a few bites of cauliflower behind. I like this consistency/texture. But you do whatever you like! CAULIFLOWER CHEDDAR BISQUE Prep and cook time: 45 minutes | Yields 4-6 portions INGREDIENTS: - 6 slices bacon - 1 T olive oil - 1/2 white onion diced - 3/4 t dried thyme - 1/2 t dried tarragon - 8 cups cauliflower Use one large head of fresh cauliflower or two 12-oz frozen packages - 1 t minced garlic (3 cloves) - 1 t salt - 1/2 t pepper - 1/2 cup white wine - 5 cups chicken or veg broth - 1/2 cup cream or half n half - 1 1/2 cup packed shredded sharp white cheddar cheese I like to use Coastal English cheddar or Beecehers. - 1/2 cup sour cream - shake of cayenne pepper - fresh chives for serving DIRECTIONS: 1.) Cook bacon until crispy in a large dutch oven over medium-high heat. Set bacon strips aside and leave grease in pan. If making this vegetarian, skip this step and pour in 1 T of olive oil 2.) Dice onion and add to base of pot. Sprinkle on 3/4 t of dried thyme and 1/2 t of tarragon. Stir and cook until onions are translucent. Add 8 cups cauliflower, minced garlic, and season with salt and pepper. Cook and brown cauliflower for 5-7 minutes over medium heat. Stir often. 3.) Deglaze pan with 1/2 cup white wine of your choice. Stir for a minute or two. 4.) Add chicken broth and cream. Stir and bring to a simmer. 5.) Once simmering, add in cheddar cheese slowly and mix until congruent. Cook for ten minutes. 6.) Use an immersion blender to purée soup. I like to purée about 80% of my soup, leaving a few bites of cauliflower behind. Blending it is what yields that luxurious texture and flavor, but do whatever you prefer! 7.) Add in sour cream and a tiny shake of cayenne. Stir. Like I've said a million times, a tiny bit of cayenne pepper won’t make your dish spicy. It just lifts the flavors of your dish and makes it taste so. much. better! Speaking of taste, try a spoonful of your soup! Add additional salt or pepper if necessary. 8.) Top with bacon bits, minced fresh chives and a sprinkle of additional cheese. Enjoy!

I’m kind of addicted to making meatballs for dinner. They’re just the perfect size of deliciousness, and I feel like it’s a convenient way to serve a meal. I found some ground turkey yesterday that was on it’s way out, and at first I though to make my Thai Turkey Meatballs , but then I decided to come up with something new! I love the sticky glaze on these and the addition of peanuts in the mixtures is a game changer! The crunch and subtle peanut taste is so good, and the fresh ginger and garlic are so bright and lovely. The sticky sauce adds another dimension to this dish and oooooh baby. You’re gonna love ‘em. Tangy, light, bursting with flavor… These are going to become a staple at the vK house! STICKY PEANUT AND LIME MEATBALLS Yields 4 portions, about 16 meatballs Prep time: 10 minutes Cook time: 10-15 minutes INGREDIENTS: MEATBALLS - 1 lb ground turkey or sub ground chicken - 5 cloves garlic, minced - 1.5” nub fresh ginger grated or sub 1 T ginger powder - 1/3 red or orange bell pepper, diced - 1/4 c peanuts, chopped - pinch salt and pepper - 1 T hoisin sauce - 1/3 c panko breadcrumbs - 1 T soy sauce - 1 t lime juice - shake of red pepper flake or 1 T sriracha sauce - sesame oil for pan-frying SAUCE - 1 T cornstarch - 3 T water + additional 3 T water - 1/4 c honey - 1/4 c soy sauce - 1 T sriracha or more to taste - 1 T rice wine vinegar - 1 T lime juice, plus additional for garnish - 1/4 cup peanuts DIRECTIONS 1.) Roughly chop peanuts and dice up bell pepper. Mix all meatball ingredients together in a large mixing bowl. Use a cookie scoop to scoop uniform 1” meatballs, and form together with your hands. 2.) Drizzle 1 T of sesame oil into a pan over medium heat, and pay fry. Gently flip meatballs once bottom side is browned. Place lid on top of pan to continue cooking until meatballs are cooked through and reach an internal temp of 165 degrees. 3.) In a small bowl, mix together cornstarch and 3 T water until there are no clumps. Add in additional sauce ingredients and stir. Pour mixture into a second small pan (or remove cooked meatballs to a plate, and use the meatball pan to make your sauce). Heat all ingredients together at a low simmer until you have a thick and congruent sauce. Taste and add more sriracha if desired. 4.) Coat your meatballs by gently rolling them in the sauce. Serve with freshly squeezed lime and enjoy! Pairs great on a bed of fluffy rice!

Sooooo. It’s been a week since I posted the shot of tempura green beans on my Instagram, and I just inhaled my fifth batch of them. Is it acceptable to make tempura every single day for the rest of my life? Because that’s the track I’m on right now and I am not complaining. I had about 3o green beans in my fridge and thought first to make my usual (soy sauce, garlic and red pepper flake on the stove top) but then my brain immediately went to tempura. It is so flipping easy to make these, but they taste like such a treat! A couple notes. Tempura generally uses an egg in the batter, but having now made this recipe a handful of times in a row I’d say it’s really not necessary. Some recipes call for club soda and I bet you that’s fantastic! The seltzer at my house is all flavored so I passed on that, but I can imagine that the carbonation leads to a really fluffy and lovely batter. Give these a shot, and PLEASE pair them with a spicy mayo. It makes all the difference! TEMPURA GREEN BEANS Yields appetizer portion for 2 people. Prep and cook time: 15 minutes INGREDIENTS: - 1/2 pound washed and trimmed green beans - 1 cup sifted AP flour - 1-1.5 cups ice water - pinch of salt - canola oil for frying - red pepper flake, optional SPICY MAYO - 1/2 cup mayonnaise - 2 T sriracha - splash of soy sauce DIRECTIONS: 1.) Wash and trim green beans. 2.) Grab a large mixing bowl. Sift in one cup of flour, then slowly whisk in one cup of ice water. Add in a pinch of salt (sriracha salt is amazing here!) Add in green beans and mix until they are coated. 3.) Fill a frying pan with 2/3” of neutral cooking oil. Add in green beans slowly in one single layer, and fry until they are golden brown and fluffy. Around 2 minutes per batch. This will cook the green beans and form a delicious crust on the outside. Shake off excess oil once green beans are cooked, and lay on paper towels. Sprinkle on additional salt and red pepper flake if desired 4.) Combine spicy mayo ingredients to make a dipping sauce. Try your best not to eat these all in one sitting…

I’m a diehard ranch gal. Salads? Yes. Chicken? Mmhmm. Pizza? Obviously. It just goes with all the things. My original ranch dressing  is a forever fave, but I whipped this parmesan one up yesterday and I know you’ll love it! Remember- the longer you let the dressing sit, the better it becomes. You can serve it right away if you’re in a pinch, but letting it hang out in the fridge for at least an hour is where the magic really happens.This would also be delicious as a spread on a panini or fancy grilled cheese! The options are endless. PARMESAN PEPPERCORN RANCH DRESSING Prep time: 10 minutes Yields 2-3 cups INGREDIENTS: - 2/3 cup mayonnaise - 1/2 cup sour cream - 1 cup milk - 2 t lemon juice - 2 t Worcestershire sauce - 2/3 cup fresh grated parmesan - 1 T fresh chopped chives (dried works in a pinch!) - 1 t onion powder - 1 t garlic powder - shake of cayenne pepper or hot sauce - 1 t salt - 1 t black pepper or more to taste - 1/2 t parsley - 1/2 t dill DIRECTIONS: Mix all ingredients together until there are no lumps. Let dressing rest for an hour before serving for maximum deliciousness. Store dressing in an airtight container for up to a week. Not that it will last that long…

Ooooh baby. This is one of my favorite appetizers to make because it’s a.) delicious and b.) incredibly fast and easy. Sometimes I’ll even make this for lunch. It’s just really, really good! Use more or less Sambal Olek depending on your spice tolerance, but I certainly encourage you to add a little heat into your life! ;)I used the air fryer at the end to crisp up the panko, but truly, this dish is just as delicious without that additional step. SESAME PAN-FRIED CAULFLOWER Yields 2 portions. Prep and cook time 10 minutes INGREDIENTS: - 1 T sesame oil - 2 cups cauliflower florets - 1” nub of grated fresh ginger - 3 T soy sauce - 3 T raw honey - 1 t Sambal Olek or sriracha sauce more or less to taste - 1 scallion stalk, sliced - shake of sesame seeds - optional: 2 T panko breadcrumbs DIRECTIONS: 1.) Pour sesame oil in pan over medium-high heat. Add cauliflower and grated ginger. Toss until ginger is fragrant. 2.) Add 3 T soy sauce, 3 T raw honey, and 1 t Sambal Olek. Cook until cauliflower is cooked through but still has a bite to it. Lower temperature if necessary. Cook for 4 minutes. 3.) Slice scallions and add half to pan, saving second half for garnish. Cook for 30 seconds to soften scallions. 4.) Add sesame seeds and fresh scallion to garnish. 5.) Serve as is, or sprinkle 2 T panko breadcumps on top of cauliflower. Place in air fryer for 3 minutes, or broil on a baking sheet for 1-2 minutes until panko is crisp.

If only there was smell-o-vision. Or better yet… taste-o-vision! Okay, but wouldn’t that actually be amazing? First thing I would try would be a jambon-beurre sandwich. It would instantly transport me to the streets of Paris without me having to leave my very comfortable bed! I digress… Short ribs are packed full of flavor and create the most tender final product when you cook them nice and slow. It’s the perfect meal for a chilly night. Prep time is pretty dang short and is done on the stovetop, and then the ribs are cooked to perfection in the oven. The red wine and tomato paste add a depth and acidity that breaks down so beautifully in the sauce, and the fresh rosemary and thyme add an incredible fragrance and pop. One thing I love about recipes like this is that you can just forget about it in your oven. It requires so little effort but the final result is incredible  and will wow all your people. I got my short ribs locally at @homefarmfamily. If you are in Whatcom County I encourage you to go check out their adorable farmstand. Their pork is forest and farm raised, and ethically treated with tons of love and care. Their meat is butchered locally and the taste is incredible! I hope you’ll give this recipe a try! You deserve it! ;) BRAISED SHORT RIBS Prep time: 20 minutes Cook time: 1 hour 45 minutes Yields: 4 portions INGREDIENTS: - 2 T olive oil - 2.5-3 pounds short ribs - salt and pepper - 3 carrots, roughly chopped - 4 stalks of celery, roughly chopped - 1 white onion, diced - 5-6 garlic cloves minced - 2 T flour - 1 cup red wine I prefer cabernet - 2 cups beef broth - 1 T tomato paste - additional salt and pepper - 2-3 sprigs fresh rosemary - 2-3 sprigs fresh thyme DIRECTIONS: Begin by preheating oven to 350 degrees. 1.) Chop ends of short ribs off where the bone ends, creating three pieces per spare rib. Add 2 T of olive oil to dutch oven and warm over medium-high heat. Carefully place short ribs into hot oil making sure ribs are in one even layer. Work in batches to ensure all pieces lay flat on base of dutch oven. Heavily salt and pepper ribs, then flip once a crust has developed on the bottom of the meat. Sear opposite side for an additional 3 minutes. 2.) Add 3 carrots, 4 celery stalks and 1 white onion, all roughly chopped. Add in minced garlic cloves. 3.) Sprinkle on 2 tablespoons of flour and mix into pan drippings. Add 1 cup of red wine and 2 cups of beef broth. Stir in 1 tablespoon of tomato paste. Continue to stir until there are no lumps of tomato paste or flour. Drop fresh rosemary and fresh thyme on top of veggies, and season entire pot with additional salt and pepper. Roughly a teaspoon of salt and half a teaspoon of pepper. 4.) Add lid to your dutch oven and place in oven at 350 degrees for 1 hour and 45 minutes. 5.) Remove pot from oven and remove any bones. The meat will pull right off! Serve short ribs over mashed potatoes. Pour additional pan sauce on top and enjoy!

Risotto. Ughhhh risotto. I just love it so much. I feel like it’s the ultimate elevated comfort food. People seem to think that risottos take a lot of effort, and that’s just not the case. Sure you have to babysit it a bit, but I already have three kids so what’s one more little pot of rice? ;) All risotto requires of you is to stir. That is literally the only instruction. Stir it. Add some more broth, and stir it some more. Are we clear? Broth, stir. Broth, stir. Repeat until your arm is a little sore and your house smells like Heaven. And with that… I give you parmesan, green pea and chicken risotto. Velvety smooth, creamy, luscious, peppery fabulous risotto. Y. U. M.Oh! And as an aside- asparagus or mushrooms would be fabulous in this dish! GREEN PEA + CHICKEN RISOTTO Yields 4 portions. Prep and cook time: 20-25 minutes INGREDIENTS: - 2 T butter - 1/3 white onion, diced - 6 garlic cloves, minced - 1/4 t dried thyme - 2 cups arborio rice “But Katy. Can I just use “regular” rice?” NO. No you can not. I love giving substitutions but you just can’t use subs here. Arborio rice is a short grain Italian variety and is higher in starch, which leads to the smooth and creamy final product in risotto. Please and thank you. - 1/2 cup dry white wine + 2 T additional I prefer to use Sauvignon Blanc - 1 t salt or more to taste - 1/2 t pepper or more to taste - 6 cups simmering chicken broth, poured in one cup at a time - 1/2 cup fresh grated parmesan - 1/2 cup green peas - 1 cup chopped cooked chicken omit for a vegetarian option DIRECTIONS: 1.) Set a large stock pot over medium heat. Add in 2 T butter, diced onion, 6 minced garlic cloves, salt and pepper, and 1/4 teaspoon of dried thyme. Stir until onions are soft and translucent, about 4 minutes. 2.) Add arborio rice and stir until coated. Pour in 1/2 cup of white wine and mix into rice. 3.) Keep pan at medium-low heat. Add in one cup of simmering-hot chicken broth and begin to stir (I keep my chicken broth over low heat on another burner as I work). Once you are able to drag your spatula down the center of the pot without any liquid rushing to the middle, you are ready to add your next cup of broth. Continue on with this process adding broth cup by cup. Note: The risotto might be cooked after 5 cups, but it also may take upwards of 6.5 cups. This varies depending on a few different factors, so just be sure to sneak a bite once you think you might be getting close. 4.) When risotto is cooked and the rice is completely tender and soft, add in additional 2 T of wine. I like the zip and acidity that this extra kick of wine at the end of the cooking process ends. Slowly mix in fresh parmesan, and mix in chicken and peas until warmed through. Serve warm as an entree or side dish. Enjoy! Pairs beautifully with a crisp glass of white wine.

This post has been in “draft” mode since the week after I launched My Daily Delish. Gah!! I don’t know why it took me so dang long, but here we go! Pantry Staples! I would love to hear what your pantry and fridge staples are. What am I missing? Leave a comment or tell me over on the gram (@mydailydelish).There are a handful of ingredients that I always have on hand in my kitchen so that when dinner time rolls around I can easily piece together a meal. I thought it might be helpful to share with you so that you can stock up and set yourself up for meal-time success. HERBS + SPICES: Kosher Salt Fresh Ground Black Pepper Garlic, fresh and powdered Cayenne pepper Red pepper flake Basil, fresh when in season, and dried Dried Oregano Fresh cilantro Rosemary Thyme Fresh ginger DAIRY: Heavy whipping cream or half and half Sour cream Cream cheese Eggs Cheese Sharp cheddar, mozzarella, parmesan, blue Unsalted Butter CANNED GOODS: Plain tomato sauce Tomato paste Coconut milk Better Than Bouillon, Chicken and Beef varieties MEAT + POULTRY: Ground beef, 80/20 Chicken thighs Chicken breast Breakfast sausage or spicy italian sausage Thick cut bacon PRODUCE: Lettuce (romaine) and spring mix Broccoli Bell pepper White onions + red onions Scallions Carrots Celery Limes and lemons PANTRY GOODS: Rice Israeli Couscous Nuts (peanuts, walnuts) Lentils Black beans, kidney beans and white beans Flour Cornstarch Tortillas Brown sugar Varieties of pasta (short and long) FROZEN: Cauliflower Peas Corn Peas + Carrots blend OILS + VINEGARS + SAUCES: Olive oil Sesame oil Balsamic vinegar Rice wine vinegar Apple cider vinegar Soy sauce Hoisin Sauce Peanut Butter Obviously I have quite a lot more in my pantry and fridge, but I’m confident that I can make tons of meals out of the above items. Off the top of my head with the above items I could easily make Cauliflower and Cheddar Bisque, Chicken Noodle Soup, Creamy Tomato + Sausage Soup , sticky asian chicken, Couscous + Roasted Veggies, Broccoli Cheddar Soup, a hearty salad with candied walnuts, Chicken Cobb Salad, Chicken Quesadillas, African Peanut soup , Fried Rice, Lettuce Wraps … Anyway, you get the point. There can be a lot of variety out of a well-stocked pantry. Shop smart, choose versatile items, and learn to cook in confidence! Try new things, and meals you’ve never thought of before will soon become beloved staples in your house.