Quarantine is a time for experimentation. At least for me.
The combination of time and limitations is an interesting one for creativity. Especially when it comes to cooking. A desire to go shopping as infrequently as possible means I have been focusing on shelf stable ingredients, and usually ones that I don’t use on a regular basis. It’s been especially interesting as I continue to focus on a plant-first diet since I am not grabbing fresh produce whenever I need it. I’ve found some ingredients, staples, and recipes I plan on keeping around more often.
A few of the items I definitely plan on having on hand regularly moving forward: cabbage, jars of flavor (roasted peppers, pickles, capers, marinated artichokes, etc.), tomato-y beans, nutritional yeast, and stuff for granola and cashew cream (which is just cashews really).