ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by Shilpa Uskokovic to help caller Gillian find some weeknight-friendly dinner recipes and build a pantry that will help her make them without daily trips to the store.
Before the pandemic, Gillian and her husband could easily grocery shop on their way home from work. They now both work from home, so when they slam their laptops shut at 5 p.m., they need to rely on a well-stocked pantry, fridge, and freezer to whip up quick and tasty dinners.
Gillian shares cooking duty with her husband and their son, who has Celiac disease and can’t eat gluten. With all this in mind, Chris and Shilpa give ideas for recipes that lean heavily into ingredients Gillian can always have on hand, plus they provide ways to adapt them, so that everyone in the family can dig in.
Chris suggests this Jammy Onion and Miso Pasta (with brown rice pasta subbed in to make it gluten-free) which relies on back-pocket staples like garlic, onion, miso, and parmesan. Shilpa goes for these Hummus Bowls With Merguez-Spiced Tempeh, a dish that has pantry as its middle name. There’s chickpeas, tempeh (which Shilpa says you can keep in your fridge forever), spices like cumin and paprika, and long-lasting fennel and onion to add freshness.
Listen now to hear more recipe ideas from Chris and Shilpa that rely on the best of your pantry, as well as some products they love to keep on hand.