Gluten Free Pantry Plan: April 12th

Gluten Free Pantry Recipes!


Photo by @mollyjean4
As we continue to move forward during this COVID-19, we still want to continue to provide flexible options to stay well fed at home. During this time of crisis, we see it as our duty to serve our community recipes, tips, and tricks to make this time of isolation less stressful, more delicious and as resourceful as possible. So without further ado, allow us to introduce our new normal for the foreseeable future, The Pantry Plan. In this weekly guide, we provide recipes that you can easily pull off based on pantry staples and what you might have on hand. We provide tweaks and substitutions you might need keeping in mind that access to fresh ingredients may be hard to come by. We hope you use it as inspiration to turn out healthy and hearty meals while riding out this storm at home. Stay safe, be well and take some comfort in the kitchen.
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry. 

Canned and Dried Beans
Canned Artichokes and Olives
Tinned or Jarred Fish
Rice and quinoa
Granola and trail mixes
Nuts and Seeds
Chicken Thighs

Nut butters and jams
Frozen seafood (shrimp, cod fillets, salmon fillets)
Baking Staples (Almond Flour, Sugar, Etc.)
Lentils and Other Legumes
Herbs and spices
Frozen Vegetables

Things to Prep Ahead This Week: We realize some of the items we rely on from the store each week may be difficult to come by. Here are a few basics you might want to consider making yourself to be as resourceful as possible and to add lots of flavor to your pantry meals! 

Vinaigrette (your future salads will thank you!)

Nut Butter 

Baked Oatmeal (Use up those oats, your favorite spices, and whatever frozen fruit you have for a batched out breakfast)

Chimichurri (Perfect way to use up odds and ends of herbs and greens in the fridge)

Hummus (Use up canned chickpeas and tahini for a tasty dip to snack on!)

Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish! 
Creamy, Dreamy Cornmeal! 
That bag of cornmeal is about to transform into the creamy dish dreams are made of. 
Lamb Ragu with Creamy Polenta by @thedelightfulcook

Creamy, cheesy polenta topped with a slowly cooked lamb ragu is the decadence we deserve for dinner every night. This one is made easy because you can make so many swaps! No ground lamb? Use beef or turkey! No Fontina? Just add more parm. You deserve more parm. 

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Lentils and Mushrooms over Creamy Polenta and Quick Pickled Onions by @mollyjean4

This polenta dish is the ultimate pantry raid. Creamy polenta topped with tender lentils, crispy mushrooms and a pop from pickled red onions utilizes all of the staple ingredients you probably already have. Pro Tip: place leftover polenta in a container and let set in the fridge. It will form a block that can be sliced, fried up and served alongside a fried egg for the perfect breakfast.

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Ginger Please! 
This little root can be grated into almost any soup, salad or side!
Seared Salmon with Scallion Ginger Oil by @foodminimalist

Combine oil, ginger, scallions and fish sauce and what do you get? The perfect condiment. Here, it is drizzled over seared salmon filets and served over rice, but it would pair perfectly with any white fish, shrimp or even crispy seared chicken thighs.

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Sauteed Green Beans with Shredded Coconut Tamarind and Shrimp by @rachelgurjar

Aromatic ginger, spicy dried chili and plump shrimp make this quick and easy dinner the perfect weeknight meal. Brown sugar makes a great sub for tamarind!

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The legume that can do no wrong!
Moroccan Chickpea Tagine with Seven Spices and Tomatoes by @shiramcd

This chickpea tagine is hearty and full of warm spices that you already have on hand and are guaranteed to make you feel better.

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Chickpea Tomato Curry by @Janetsmunchmeals

Spice up your quick and easy weeknight dinners with this super simple and comforting chickpea tomato curry. It packs a lot of flavor into a little bit of time and makes use of loads of dry spices you have laying around.

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Weekend Bonus 

Blueberry Lemon Tart with Raspberry Sauce by @foodyfirst

Bright lemon curd sits atop an almond coconut crust in this show stopping tart. Topping it with fresh blueberries and raspberries makes it that much sweeter and if you don’t have any fresh fruit in, just use whatever you have in your freezer.

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Need some more help and inspiration during this difficult time? Send us a DM or post a photo of what you have on hand in stories and we'll send you some recipe ideas!