This easy macaroni and cheese took 15 minutes and only two pans to make. One for boiling the pasta and a good cast iron pan for the sauce and the baking cuts down on dishes. So yes, even you can make this on a meeting night.
Potato Flatbread
These flatbreads are pretty idilic alongside any of your favorite dips or hummus. Or served hot, brushed with garlic oil or butter. They chewy, soft and savory.
They’re yeast and gluten free. Depending on how many you want to make- this recipe can easily be doubled.
This recipe makes about 10-15 flatbreads, also depending on the size.
Chickpea Salad (Balilah)
A zesty lemon-herby mixture simply dresses freshly cooked chickpeas in this recipe. Balilah is a Palestinian street food, a satisfying snack. Serve as a stand alone snack, or alongside your favorite apps. Or even with a salad. They are great warm or at room temperature.
They go well with naan, pita or potato flatbread (check out the recipe on our site).
By soaking the chickpeas overnight, and then cooking you can control the peas from becoming to mushy. Just factor the overnight soak into the time-factor.
Mak’n the Bacon
Bacon can be a greasy, splattering mess. You could make a couple pieces in the microwave, but you miss the true crispy-ness. Or you could make a piece or two on the stove, but what if you wanted to make a large batch? If your gonna make the bacon, why stop at one or two pieces….
What if you could keep the sizzle to a minimum and the clean up would be as simple as tossing the foil? Check out the tip/recipe below ⬇️
Stuffed Zucchini + Lemon Oil Drizzle
This recipe comes from the chef Yotam Ottolenghi. Because of the versatility of zucchini, it was easy to become a perfect pantry friendly recipe. The flavors are very mild and would compliment any super saucy main- or smothered in your favorite tomato red sauce.
The stuffed zucchini can be roasted or even grilled.
This recipe can also be a springboard- change up the stuffing, depending on what you have in your pantry.
Snack-size Chocolate Bites
Craving a sweet treat? Try these little cuties.
You might be surprised what “secret” ingredient is used in this recipe, but! don’t let that stop you from trying them!
They taste like, a cross between a Reese peanut butter cup or a peanut-y snickers bar. Made in your own kitchen, and without any fancy equipment or ingredients.
This recipe can be altered for as many or as little “bites” you want to make- take the ingredients as a springboard.
Note- the chocolate needs a little time to harden, which can be done in a short blitz in the freezer, or overnight in the fridge.
Easy Baked Cod
The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavored however you want. In this dish we pair it with tomatoes and fresh thyme, but it could just as well with smashed olives and oregano. Looking to mix it up even further? Swap in quick-roasting vegetables like zucchini, or switch up the flavors and replace the sliced lemon with lime or grapefruit slices.
Tofu “Taco Meat”
Try this vegan take on taco meat. It’s all about the final texture, which is chewy and meaty.
Baked Chicken Tenders
I recently saw bottles of Chick-fil-A sauce in the commissary and then experienced a sudden chicken tender craving! Using pantry chicken breast you can very easily make your own tenders.
White Bean+ Veggie + Kale Soup
This robust soup comes together quickly. Perfect for a cold night when you just want something fast. Layers of flavors, but a very simple ingredient list. You might have all the items in your pantry right now.
This recipe could be converted into a IP recipe, by mixing all ingredients in pot (minus the kale) and pressure cooking on High for 1 minute. Allow IP to naturally release and then add kale and let soup sit for a minute or two with lid on, to allow kale to wilt.
Serves 4