Here’s a simple truth I’m keeping close as we move into the new year after a long, indulgent holiday stretch: you can’t cook what you don’t have. Between Thanksgiving, my younger son’s birthday (which gets extra attention because it falls during the holidays), holiday parties and New Year’s celebrations, we’ve hosted guests back-to-back for what feels like forever. In fact, as I write this, someone is still asleep in the guest room on January 5.
I’ve loved every minute of the company, but now it’s time to return to routine and remember that cake for breakfast is not an everyday habit.
Below are a few items I’m stocking my refrigerator with this month and the recipes they’ll likely become.
1) Boneless, skinless chicken breasts:
Boneless, skinless chicken breasts sometimes get a bad reputation, but they’re a weekday workhorse in my kitchen. They can become Island Chicken Bites or Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa, and a simple pan sauce can transform them into a quick, flavorful dinner again and again. Keep a basic pan-sauce method in your repertoire to rescue busy nights.
2) Fish fillets:
One of the reasons I buy fish often is that it forces you to decide “what’s for dinner” quickly—you need to cook it within a day. Pan-seared fish with peppers and a caper-olive pesto comes together fast. Simple marinades—like ginger-mint and lime, a sesame-Asian blend, or a Dijon-garlic-lemon mix—make salmon or cod into an effortless, tasty meal.
3) Ground turkey:
For good flavor and juiciness, I buy a blend of light and dark ground turkey. It’s versatile: try a Greek-style turkey meatloaf studded with feta and olives, turkey tacos piled with shredded lettuce, tomatoes and salsa, or a hearty pot of turkey chili. Ground turkey slides easily into many weeknight favorites.
4) Endless packages of hearts of romaine:
Romaine hearts are our go-to lettuce; my kids snack on whole leaves and we rarely run out. They make crisp Caesar-style salads, Modern Greek Salad, or a classic Japanese-style restaurant salad with bright dressing. Keeping romaine on hand makes it easy to add a fresh, crunchy side to any meal.
5) Raspberries:
When I want a treat without overindulging, raspberries are my go-to. They feel decadent but are full of nutrients, so they satisfy without guilt. If guests are around, I’ll dress them up—Raspberries with Olive Oil Blueberry Sauce is an easy, elegant dessert. Having fruit on hand makes it simple to enjoy something sweet yet light.
What do you stock up on when you’re ready to move past a month of excess and return to balanced, easy meals?