Pantry Program Assistant Arielle Kroser recently conducted a workshop at the Howard Levin Clubhouse. The theme was making easy no cook meals at home. Keep some supplies like these around, and there will always be a quick meal at your fingertips:
- Cooked canned protein options: chicken, tuna, salmon, or sardines. Choose items that are packed in water, not oil; don’t contain a lot of fillers, list the protein as the first ingredient, and have a low sodium content.
- Canned legume protein items: kidney beans, black beans, chick peas, or pinto beans. It’s best to choose legumes with no added salt, but if they’re not available, make sure to rinse them before using to reduce sodium content.
- Canned vegetable items are good to make a quick salad in a pinch: spinach, corn, carrots, green beans, or sweet peas. Try mixing canned vegetables with a canned protein to create an easy and nutritious salad like this one: https://www.self.com/recipe/healthier-tuna-salad-avocado-boat.
- Another easy tip: most vegetables taste great raw! Try this Marinated Vegetable Salad with tons of great raw vegetables: https://iowagirleats.com/2016/07/01/marinated-vegetable-salad/. Raw zucchini and asparagus might not be an obvious a choice, but both are great when you use a vegetable peeler or a mandolin to shave them really thin! Try this Zucchini And Fresh Corn Farmers’ Market Salad With Lemon-Basil Vinaigrette: https://www.foodiecrush.com/zucchini-and-fresh-corn-salad/
After Arielle spoke, we got in the kitchen and everyone helped make a big batch of “cowboy caviar.” It was easy, delicious, and there was absolutely no cooking necessary! Try the recipe here.