Recipes by Chef Jessica Saydah
Stocking Up The Smart Way
Produce that lasts:
Root vegetables – onions, sweet potato, hard squashes, potatoes. Store these in a cool dark place to keep them at their best.
Citrus – refrigerate to extend their life.
Cabbage – stays forever in the fridge, makes a great salad or addition to tacos or soups
Beets and Carrots – stick them in the fridge for a few months, shred raw into salads or roast for a side dish.
Garlic – adds lots of flavor to most savory dishes.
Condiments- stock up on what you like and grab some new things to add new flavors and variety to dishes made with the same items. A different vinaigrette can make all the difference in a salad.
Fermented foods – sauerkraut, pickles – great for your gut!
Dairy – yogurt, hard cheeses and kefir last the longest when it comes to dairy.
Eggs – they may be hard to come by right now, but if you have them they last! And can add protein and flavor to the simplest dishes
Beans, pastas, grains and canned goods are all shelf stable and versatile.
Homemade soups freeze well, just leave a bit of extra space in the container.
Bread – homemade or store bought
Frozen Veggies – greens cook really easily from frozen and pack a punch nutritionally
Green peas, broccoli, mixed