I’m useless when people ask for recipes but can totally improvise if I know what’s available. It’s also fun.
Not all in the fridge, but I have potatoes, sweet potatoes, red and yellow onions, garlic, carrots, canned corn, tomatoes, cabbage, apples, home pickled carrots/garlic/cucumbers, black and kidney beans, red and green lentils, chickpeas, white rice, brown rice, a bit of wild rice, a few kinds of pasta, oats, coarse Bulgar wheat, pearl barley, flax seed, chia seeds, way too much tofu, AP/WW/rye flour, olive/sesame/avocado/coconut oil, probably some coconut milk, balsamic/apple cider/white vinegar, your basic baking shit, a bunch of sauces, and lots of spices and herbs. Split between roomies but that’s off the top of my head.
We’re on a one month lockdown in my region, but it’s not a huge amount more than we’d normally have. I eat a big pile of food and we like to have a lot of dry stuff on hand. It’s really cheap where I live to eat buckets of legume and root veggie soup. I’d say a good half of that list I hardly ever touch because it’s pricier or we don’t have much of it.
