BUILD A BETTER PANTRY, FRIDGE & FREEZER + Quick Pickled Watermelon Radish Recipe

CookingGuide

Jan 26

There is a time and place for carefully crafted meals and a time for clean-out-the-fridge bowls. This is one of those.

Steamed rice, black beans, air-fried chicken breasts, a sprinkle of aged cheddar, quick-pickled radish, jarred spicy peppers, sriracha, flaky salt, and a generous handful of microgreens—proof that a low-effort lunch can still be vibrant, nourishing, and deeply satisfying.

PANTRY | The Backbone

These are the building blocks that make real meals possible—no last-minute scrambling.

Grains & Carbs

Short and long-grain rice (white + brown)
Quinoa or farro
Lentils (green or French)
Gluten-free pasta or orzo
Rice cakes or crispbreads

Beans & Legumes (dry and canned)

Black beans
Chickpeas
White beans
Lentils (green & red)

Flavor Boosters

High quality extra-virgin olive oil
Apple cider vinegar & rice wine vinegar
Tamari or coconut aminos
Sriracha or chili crisp
Jarred spicy peppers or pickled vegetables
Dijon mustard
Flaky sea salt + freshly ground black pepper

Aromatics & Dry Goods

Garlic & onion powder
Smoked paprika
Cumin
Dried oregano or thyme
Sesame seeds

FRIDGE | Fresh + Functional

These ingredients add brightness, texture, and balance—without extra cooking.

Cheese & Dairy/Non-Dairy

Aged cheddar or Parmesan (or swap like nutritional yeast)
Greek yogurt or dairy-free yogurt (for sauces & marinades)

Condiments & Sauces

Pesto or herb sauce
Chili sauce or sambal
Simple vinaigrette (I’m a big fan of making vinaigrettes from scratch, but have also been loving keeping these clean, minimal-ingredient packets from LAV on hand ultra-quick & on-the-go meals)
Fresh lemons

Fresh Add-Ins (rotate the freshest, most seasonal produce you can find)

Microgreens or baby greens (I use this home unit from Instafarm to grown mine right in my kitchen!)
Radishes (great for quick pickling)
Cucumbers
Scallions, shallots, onions
Fresh herbs (parsley, cilantro, dill, etc)

FREEZER | Your Secret Weapon

This is where consistency and ease really come from. I prioritize sourcing high-quality animal proteins from a local farm near me, Cotton Cattle Ranch, alongside thoughtfully sourced, sustainably harvested seafood from Seatopia. Having trustworthy proteins on hand makes it easy to build nourishing meals without overthinking—whether you’re cooking from scratch or assembling something simple.

Proteins

Chicken breasts or thighs
Ground turkey, beef, or pork
Flank, skirt steak, NY strip or your favorite cuts
Frozen wild shrimp, white fish filets, or another one of my favorites: Hudson Valley steelhead filets
Tofu (pro tip: freezing tofu completely before cooking totally transforms the texture)

Extras

Frozen grains (rice, quinoa) * love souper cubes for this!
Frozen vegetables (peas, edamame, broccoli, etc.)
Bone broth or stock (portion-frozen)
Pesto or herb sauces (frozen in cubes) * try these simple herbs in olive oil
Garlic & ginger (frozen in oil in cubes)

When your freezer is stocked well, dinner becomes a matter of pulling, pairing, and finishing—not starting from zero.

THE FORMULA (How it All Comes Together)

Grain + Bean + Protein + Fresh Crunch + Sauce = a complete, satisfying meal

Once these staples are in place, cooking becomes less about effort and more about assembly. With a well-stocked pantry, fridge, and freezer, nourishing meals come together quickly—built from ingredients you trust, flavored with intention, and flexible enough to meet you where you are.