Verily Table – Already Stocked

Featuring olives, anchovies, and (typically) capers, puttanesca sauce is briny, salty, and somewhat polarizing. If you love it on pasta, you’ll love it on pizza. I recommend using a slotted spoon to put the sauce on the pizza so the excess water drains out, as well as using shredded mozzarella instead of fresh (a little too mild to compete with the other flavors).
– Laura Loker

With just a handful of ingredients and a quick prep time, this chicken is perfect for a weeknight. The recipe recommends deglazing the pan with half a cup of chicken broth; while I’m sure it would have added to the flavor, I frankly didn’t want to open a whole carton just to use half a cup, so I used water instead. It was still delicious.
– Laura Loker

It’s absolutely delicious, and if you keep the dressing separate and add when ready to eat, you can stretch the leftovers all week long and take for an easy lunch meal prep! It’s also super modifiable. Beth lists multiple options for add-ins or substitutions in the notes above the recipe. I also have tried adding sun dried tomatoes (chopped up), feta cheese (add when you add the dressing), really any kind of olives can be used, fresh chopped basil in the summer, cannellini beans (I prefer these over garbanzo beans), and really anything else that you have on hand that fits a Mediterranean vibe!
– Kristin S.

The “5-ingredient” title is what hooked me in the first place! It’s a very simple starting point and tastes good as is, but very easy to jazz up if you want (I like to dice some avocado on top to finish it off).
– Erin B.

For using all shelf-stable ingredients (other than the chicken, of course), this recipe is amazingly flavorful. I cooked my diced chicken over the stove without skewers and used a coconut quinoa recipe with the remainder of the coconut milk instead of making coconut rice (which only took about 15 minutes to simmer after boiling, not the full 20-25). When making your peanut sauce, add the olive oil before the honey: when you use the same tablespoon to add the honey, it’ll slip right out instead of sticking to the spoon.
– Laura Loker

I like this marinade on chicken thighs (which I cook in a preheated skillet over the stove—five to six minutes on each side), but as the name suggests, it would be delicious with just about any protein, cooked in any manner. The recipe made more than I needed for about 1.5 lbs of chicken, so you could either reserve some for another dinner or use it to make a large batch.
– Laura Loker

This recipe is simple, delicious, and filling. The savory and the sweet make a great combination. I normally skip the scallions because I usually don’t have any on hand, and I have never tried it with the salsa because I prefer the yogurt mixture, although this would be an easy dish to swap toppings/fillings based on your preferences. I’m not a fan of cooking potatoes in the microwave, so I usually cook them in the slow cooker. Just wash them, stack them, and cook for 4 hours on high or 8 hours on low (no need to poke holes!).
– Jennifer

These burgers are made mostly from ingredients that last longer than a week, so even if you don’t have the ingredients today, you can always keep them on hand for a crazy week ahead. Be gentle with the burgers when you’re cooking them; they’ll hold up inside the bun, but they’re a little fragile in the pan.
– Laura Loker

We recently started keeping salmon on-hand in our freezer, and recipes like this make me really glad we did! I also like to keep a tube of ginger paste, a jar of minced garlic, and some lemon juice on-hand, and they came in handy when I made this (as they have on many other occasions—seriously, the ginger is life-changing). This meal came together so quickly, yet felt like such a treat. And if you don’t have scallions or sesame seeds, no worries—while nice, they are not essential.
– Kellie Moore