Whether you are moving into your first apartment or just want to be prepared if unexpected guests arrive, a well-stocked pantry and fridge can be a lifesaver during rushed weekday evenings.

Since most recipes require the same basic ingredients to create a dish, you’ll never go hungry during the week if you keep the items listed below on hand. Then, you can supplement fresh items from Chicago farmers markets to make a complete meal. Quick recipe suggestions using your pantry staples are below.

If you’re living in Chicago apartments, always keep the following foods in your apartment, in addition to salt, pepper and cooking oil:

Food Staples for the Pantry

• Dried or canned beans
• Dried pasta
• Rice
• Jarred sauces, such as marinara, alfredo and pesto
• Flour
• White and brown sugar
• Dried spices and herbs such as crushed red pepper, basil, rosemary, dill and garlic powder
• Bouillon cubes in beef, chicken or vegetable flavors
• Cornmeal
• Canned, diced tomatoes
• Tomato paste
• Vinegar, such as white wine, red wine and/or balsamic
• Canned seafood, such as tuna, clams or salmon
• Dried breadcrumbs
• Vanilla extract

Food Staples for the Refrigerator and/or Freezer

• Parmesan cheese
• Eggs
• Butter
• Frozen fruits, such as blueberries, peaches or strawberries
• Frozen vegetables, such as spinach, broccoli and corn
• Milk or milk substitute
• Sour cream
• Cream cheese
• Pie crust
• Dinner rolls

Chicago, though it has notoriously cold weather, is home to a bevy of farmers markets, rich in artisan, local and organic produce. At any time of the year, you can find fresh fruits, vegetables, meat, seafood and baked goods, all of which will perfectly supplement your apartment pantry staples. Check out The Green City Market in Lincoln Park, Farmers Pride in Humboldt Park, Paulina Market in Lakeview and the Daley Plaza Farmer’s Market in The Loop neighborhood.

With a few fresh ingredients such as good feta, fresh herbs and vegetables, you’ll have weeknight dinner (and even dessert) on the table in no time. See the easy, budget-friendly recipes below that utilize items from your well-stocked apartment pantry and refrigerator.

1. Penne with White Bean, Tomato and Feta Sauce: Cook 1/2 lb. dried penne pasta according to package directions. While the pasta is cooking, cook two cloves minced garlic in one tbsp. cooking oil for 30 seconds over medium heat in a separate, large skillet. Add one undrained can of diced tomatoes, one or two cans rinsed and drained white beans, one package of thawed, chopped frozen spinach, one tsp. of seasoning salt, ½ tsp. dried basil and one 6- to 8-oz. package feta, crumbled. Heat until warmed through, and add drained cooked, drained penne. Toss to coat and serve. Serves 4.
2. Linguine with White Clam Sauce and Cherry Tomatoes: Cook ½ lb. dried linguine according to package directions. While the pasta is cooking, open two cans chopped clams, reserving their juice. In a medium saucepan over medium heat, heat ¼ c. oil and cook two cloves minced garlic for 30 seconds. Stir in reserved clam juice, ¼ c. white wine, ¾ c. chopped parsley and one pint halved cherry tomatoes. Simmer 10 minutes. Stir in chopped clams and heat through. Pour sauce over drained linguine. Serves 4.
3. Chicken and Rice Bake: Cook 2 c. uncooked rice according to package directions, and spread cooked rice in bottom of greased 9×13-inch pan. Sprinkle 1 c. thawed, chopped frozen broccoli over the rice. Mix 1 c. sour cream, 1 c. chicken broth, ¼ c. white wine and ½ tsp. seasoned salt together. Spoon 1/3 of sour cream mixture over broccoli and rice. Place four boneless, skinless chicken breasts over rice to cover. Arrange six slices of Swiss or cheddar cheese on top of chicken. Spoon remaining sour cream mixture over cheese. Sprinkle one c. bread crumbs over all, then drizzle 1/3 c. melted butter over breadcrumbs. Bake at 350 degrees for 45 minutes to one hour. Serves 4-6.
4. Sugar Cookies: Preheat oven to 375 degrees. In a small bowl, stir together 2 3/4 c. all-purpose flour, 1 tsp. baking soda and 1/2 tsp. baking powder. Set aside. In a large bowl, cream together 1 c. softened butter and 1 ½ c. sugar until smooth. Beat in 1 egg and 1 tsp. vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, roll in sugar and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

No matter what your schedule calls for, there’s always time for a home cooked meal if you have a thoroughly stocked pantry.