Usually, I hit the grocery store once or twice a week. Even though I plan out what meals I’m going to be cooking for dinner each week before my main Monday grocery shop, there’s always an ingredient that was out of stock or something that I think would add an extra oomph which brings me back to the store for the second time that week. But as I try to leave the house less and less these days, my grocery shopping (and meal planning) has become much more efficient and resourceful. Here are some helpful tips for preparing your kitchen to keep you well fed for a long time.Â
Pantry staples are key at this time. That includes rice, lentils, beans, pasta, canned tomatoes, canned fish, and crackers. Of course everyone’s basics look different, but these are the things that will last months and months on end. If you plan on surviving without a grocery shop for a while, ensure you have these things in your cupboards (plus chips and candy!). For me, canned tomatoes and canned tuna are incredibly useful for getting creative with food. The New York Times recently provided a useful article on how to use canned tuna in your meals to add an extra level of deliciousness. Add it to salads, rice bowls, pasta, you name it. It’s salty and packed with flavour, plus super cheap.
Once your pantry staples are stocked, check out the freezer. Before purchasing more frozen ingredients, go through your freezer and get rid of the items that have been there for way too long, like the ends of bread loaves or muffins you’re never going to eat. Once you’ve cleaned out the freezer you’ll be ready to store more essentials. Frozen veggies are a no-brainer. I also store bagels and other breads in the freezer to keep them around longer. If you’re feeling lazy, purchase a frozen pizza or two — it will come in handy.
Even though a lot of produce is good to be frozen, it’s often nice to have some fresh fruit on hand. Make sure to purchase the fruits that will be fine on the counter for longer than two days, like apples and oranges. Avoid stocking up on bananas (unless you’re making banana bread) and fresh berries. Go for some frozen berries though! If you do use fresh veggies, make sure to store the scraps in the freezer to use for making soup stock. And since it’s almost impossible to make a meal without garlic and onions, make sure you’ve got that fresh on hand; you won’t regret it.Â
To bring the finishing touches to your fully stocked kitchen, fill up your spice shelf. I like to have plenty of garlic powder on hand because, even though it can’t be a perfect substitute for fresh garlic, it can help a dish when I’m out of fresh garlic and don’t feel like trekking out to the grocery store just for that. On top of that, herbs are always a great addition to a meal but often don’t last very long. Take a hint from Bon Appetit and rinse your fresh herbs as soon as you get home, roll them in a paper towel, and store that in a plastic bag in the fridge. Those greens will last at least a week, which isn’t amazing, but it’s better than three days. I also purchase semi-dried basil that keeps in the fridge much longer than fresh basil. It’s always great for pasta dishes and adds a punch of flavour.Â
Everyone’s kitchen looks different, so purchase your version of pantry staples and freezer goods. But no matter what, avoid hoarding all of the canned goods or rice from your local grocery store. Buy what you’ll need for the next two weeks and keep it at that.
