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Roasted Red Pepper Pasta
Source: The Pioneer Woman Total Time: 15 minutes |Serves: 8
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Roasted red peppers, heavy cream, and butter: need I say more? This pasta is delicious, and prep is pretty quick. There’s one tricky part where you have to purée a hot mixture of red peppers, garlic, and onions; I used my immersion blender, but there was lots of splattering, so next time, I’ll follow the directions and transfer the contents of the pan to a regular blender or food processor. But really, it’s worth that slight hassle, and it tastes like something from a restaurant!
– Kellie Moore
Source: Yummiest Food Total Time: 10 minutes |Serves: 4
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I usually put grapes and celery in my chicken salad, so using dried cranberries and pecans instead was a fun change. This recipe is written as a meal for four, but I scaled it down to two for my husband and me. One can of chicken was perfect for us, and I used half of the suggested measurement of each of the other ingredients. If you don’t have mayo, plain yogurt works as a substitute, and walnuts would be a good replacement for pecans.
– Kellie Moore
I often add diced sweet potatoes to my chili for extra bulk and flavor, but chili on top of roasted sweet potatoes was even better. The “chili” part of this recipe is very forgiving; I was missing tomato paste, for example, but it still came out great, and you could easily substitute more beans for the meat. I also left out the water for a thicker chili. Finally, there was plenty more chili than what we used to top four sweet potatoes, so you could easily roast a few more the next day to serve with the leftovers.
– Laura Loker
Source: Pinch of Yum Total Time: 25 minutes |Serves: 4
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I didn’t have any of these ingredients on hand when I first saw this recipe (except the frozen veggies), but now I’ll always keep them in my pantry—this was so quick and so good. Make sure you add salt; it definitely needs it. The recipe calls for tofu, but it’d be delicious with chicken (or just the veggies!), too.
– Laura Loker
Source: Minimalist Baker Total Time: 30 minutes |Serves: 4
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The perfect easy and adaptable yet flavorful meal. I use a variety of veg, and usually add chicken (pop some thighs in the oven, then chop ’em up) and serve over rice with coconut aminos or tamari sauce.
– A Reader
Source: Budget Bytes Total Time: 35 minutes |Serves: 8
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This is a very forgiving recipe—no need to follow it to the letter if you don’t have all the right ingredients on hand. Just make sure the liquid to pasta ratio is about the same as what’s called for. Bonus: it’ll leave you with leftovers.
– Laura Loker
Source: Budget Bytes Total Time: 30 minutes |Serves: 4
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This is a fun take on classic egg salad. When I make it, I up the amount of sriracha by quite a bit; 2 Tbsp doesn’t go a very long way in a mayonnaise-based dressing. I also like serving it in flour tortillas as a wrap, rather than on sandwich bread.
– Laura Loker
Source: Budget Bytes Total Time: 40 minutes |Serves: 4
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The right mix of spices can make cauliflower and chickpeas feel like a treat, and this recipe does that. If you like spicy foods, then proceed with the 1/4 tsp of Cayenne Pepper. But if you prefer your meals to be on the mild side, then definitely decrease that amount or eliminate it altogether. (The recipe author says 1/4 tsp provides “medium” spice—I think we have different definitions of medium, so I’d do less next time!)
– Kellie Moore
Quiches are great for clearing out your refrigerator or freezer of leftover vegetables—just make sure you sauté them first to get rid of any excess moisture. I refer to this how-to nearly any time I make a quiche (even if using another recipe), because it has always turned out well. If you don’t have a pie crust on hand (and don’t feel like making one), just skip it—it’ll save you time in the oven, too.
– Laura Loker
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