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Favorite Pantry-Recipes For Quarantine

Favorite Pantry-Recipes For Quarantine

March 31, 2020 / Patrick Zavorskas

As we are encouraged to practice social distancing in an attempt to help “flatten the curve” of the COVID-19 pandemic, more and more people are choosing to cook at home. While it may seem like a challenge for some, many home-cooks and chefs are turning to their cabinets in an attempt to create many creative pantry-recipes that use mainly stocked-up essentials to sub for meals from restaurants, cafes, bars, and everything in-between! If you are not the most skilled of chefs out there and are intimidated about creating your own meal from scratch, look no further. We got the post for you! Here are our favorite pantry-recipes for quarantine: 

Spaghetti Cacio e Pepe

Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry. However, there are as many ways to make it as there are cooks in Italy. In this recipe, we will utilize the pantry staples of both olive oil and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, for a total dish full of richness and unami amazingness!

Serves : 4-6 | From Food Network 

Gather Together : 

  • Kosher Salt and Freshly Cracked Black Pepper
  • 1 Pound of Spaghetti
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1 Cup of Grated Pecorino-Romano - Plus More For Garnish
  • 1/2 Cup of Grated Parmigiano-Reggiano

Directions : 

  1. Bring water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water.
  2. Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander. 
  3. Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir.
  4. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.) 
  5. Serve immediately sprinkled with more Pecorino-Romano and black pepper.

Spinach Tortellini Soup

This classic tomato soup is pure comfort food, and it's almost as easy to make as the stuff from a can. 

Serves : 4 | From Food Network

Gather Together : 

  • 6 Cups of Low-Sodium Vegetable Stock
  • One 9-ounce Package of Cheese Tortellini
  • 1 Cup of Packed Spinach 
  • 1 to 2 Teaspoons of Minced Garlic 
  • One 1 (14.5-ounce) Can Italian-style Stewed Tomatoes
  • Dried Basil - To Taste
  • Kosher Salt and Freshly Cracked Black Pepper - To Taste
  • Parmesan Cheese - To Taste

Directions : 

  1. Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

Vegan Corn Chowder

This cozy, creamy vegan corn chowder is thickened with split peas, which provide great plant-based protein.

Serves : 5 | From Love and Lemons

Gather Together : 

  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Yellow Onion - Chopped
  • 2 Stalks of Celery - Diced
  • 3 Cloves of Garlic - Minced
  • 6 Cups of Vegetable Stock
  • 1 Cup of Split Peas
  • 1 Medium Yukon Gold Potatoes - Peeled and Chopped
  • Kernels From 4 Ears of Corn - (about 2 1⁄2 Cups)
  • 3⁄4 Teaspoon of Smoked Paprika
  • 1 Teaspoon of Salt
  • 3⁄4 Cup of Cashew Cream (recipe below)
  • 1½ Tablespoons of Apple Cider Vinegar
Cashew Cream (makes extra)
  • 3⁄4 Cup of Raw Cashews - (Soaked 2 Hours)
  • 2⁄3 Cup of Water
  • 1⁄4 Teaspoon of Salt
Toppings options:
  • Chives
  • Extra Kernels of Corn
  • Coconut Bacon


  1. Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set ¾ cup aside.
  2. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  3. Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  4. Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.

Chickpea Salad Sandwiches

Gather Together : 

Chickpea Salad
  • 1½ Cups Cooked Chickpeas - Drained
  • 2 Tablespoons of Tahini
  • 1 Teaspoon of Dijon Mustard
  • 1 Teaspoon of Capers
  • ½ of a Garlic Clove
  • 1 Scallion - Chopped
  • 2 Tablespoons of Cilantro - Chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • Salt and Pepper - To Taste
For the sandwiches
  • Handful of Thin Green Beans
  • 1 Soft Baguette - Sliced In Half
  • Thinly Sliced Red Onion
  • Vegan Mayo - For Spreading
  • ¼ of an English Cucumber - Thinly Sliced
  • 1 Radish- Thinly Sliced
  • 6 to 8 Fresh Basil Leaves
  • Salt and Pepper - To Taste

Directions : 

  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
  2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
  3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

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- Patrick

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