Many people are spending more time cooking than ever before.

Whether you are running out of ideas of what to feed the family or if you’re clueless when it comes to the kitchen, Cara Di Falco, of Cara’s Cucina, shows us what we should stock up on for some easy, healthy meals.

When it comes to your pantry, Di Falco suggests keeping things basic – pasta, rice, beans and canned fish, ie. tuna, sardines or anchovies. In your fridge, she says to keep eggs around. And in the freezer, keep frozen vegetables and berries that can be used in a variety of dishes.

Try these recipes for something different.

Braised Ceci Beans
Serves 4
2 15oz. cans ceci/garbanzo/chickpeas
1/2 yellow onion, chopped
2 cloves garlic, chopped
Fresh or dried herbs (whatever in the house!) such as rosemary, sage and thyme
1 C. evoo
Salt & pepper to taste

-Preheat oven to 375°. 

-Combine all ingredients in a baking dish, stir well. *For softer beans, use a smaller dish (8x8), for some crunchy spots, use a larger dish (9x11). 

-Cover tightly with foil.

-Bake for 40-45 minutes.

-Remove from oven, carefully remove foil. Serve hot with crusty bread and a big salad. 

Click here for the Spring Vegetable Risotto recipe. 

Click here for the Peanut Butter Smoothie recipe. 

MORE: Life from home resources