Ratatouille. It’s delicious, vegan, super easy to make and easy to adapt to “what’s available”.

I like to buy a whole chicken and smoke it on the Weber. Usually eat a breast from it or a thigh, and do that with some fresh veggies. Sauteed green beans or roasted potatoes. I refrigerate the chicken then De-bone it and use the meat to make a chicken pot pie that I’ll be able to have for lunch for like a week or more. I haven’t bought a frozen pot pie since.

Aglio e olio

All you need is pasta, olive oil, garlic, black pepper, and a hard cheese like pecorino, romano, or parmesan. There’s tons you could add to it too. Truffle, nuts, guanciale, etc.

Bacon bits mixed with homemade hashbrowns with 3 eggs cracked over it and finishing off with seasoning salt. I could eat that everyday

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Also, pear fiochetti with truffle.

On a diet right now but i look fourward to having a bowl of yogurt with fruit every day.

This lasagna with this salad as a side. The lasagna is very rich and satisfying and the crisp acidic salad works really well as a counterpart.

Tacos.

Because I like tacos, but, like, actual Mexican street tacos and not the white person tacos everyone else in my family makes.

Breakfast potatoes on the outdoor grill.

Me food that I serve to no one else? Savory oatmeal. Make oatmeal and then mix in nutritional yeast, mayonnaise, sriracha, chili crisp, fish sauce, soy sauce, sautéed veggies, tinned fish, crispy ground meat - just mix and match and whatever

For others? Gumbo or red beans and rice, I love the flavor and you can make a bunch Or whatever someone particularly likes, rolatini for my mom or beer, cheese, and bacon soup for my dad. It’s just nice to cook for people. I wish I could make palak paneer right for my wife, but I can’t seem to get the flavor right like the Indian places near us

Pizza from scratch.

Chili sin Carne ! It’s kind of my cheatcode for lazy mealpreps:

-I stock most ingredients in canned form (corn, beans, tomato sauce / concentrate / puree, even cooked carrots) which means I can always fall back to this recipe if I forgot to go grocery shopping and it’s Sunday.

-Quantities can be enormous, as you’re only limited to your biggest pot (which I highly recommend to use). If you cook some rice on the side you’ll quickly have enough to feed 8 people. (If you have to eat it multiple meals in a row, make burritos to switch things up)

-It’s relatively easy to do. Most ingredients only need to get warm long enough to take in the seasoning, and you can’t really burn it if you stay on low/mid heat.

-You can choose how elaborate you want to be. If I have some time I’ll start off by caramelizing some onions, dice fresh carrots, garlic, pinpoint the seasoning and leave the pot on low heat for a couple of hours to let it dry up a bit. (And for the carrots to cook properly)

-Cheaper and better-tasting than straight up canned chilli!

Of course you can use beef/pork if you want, but I stock lentils & TVP because they also have a long shelf life.

While I don’t know that I have an exact favorite, I do favor a Mexican-adjacent burrito-crime pretty often.

•1 cup brown rice, cooked—and it needs to be brown, the texture works much better here and keeps it from agglutinating into a sticky mess.

•Fresh salsa—I cheat and grab locally made hot salsa from the refrigerated section of the grocery.

•1 can drained, rinsed Pinto beans

Combine the three and set aside. Grate some extra sharp cheddar and place that onto a flour tortilla. Add a decent amount of the filling, roll tight, and bake at 325-350F for about thirty minutes.

As I said, Mexican-adjacent. I’m sure it’d make any foodie purist clutch their pearls. But topped with a good hot sauce, it’s superb. Baking it’s not necessary, but flour tortillas toast up nicely which adds a pleasant flavor profile to it, and it transforms a standard burrito into something entirely new.

*Edited to change that to 1 cup brown rice, cooked. Closer to 2 cups once done cooking. This is enough filling for 4-6 burritos, so a good money saver as well.

Grits, but that’s mostly because I inevitably have this discussion with someone who “hates grits,”

Them: This is fantastic! What is it?’

Me: Grits

Them: What the hell have I been eating then??

Me: Poorly made grits.

There are two secrets. One, plain grits needs butter and salt, and will taste like popcorn when properly made. Two, about 2-3 minutes before the grits are done, drop in a raw egg and stir. I dunno why but it makes them creamier.

Either crockpot vegetarian pozole, or lasagna.

Pretty much every time they’re crowd pleasers and not hard at all, and I can never get enough lasagna