Fatter is better. I prefer pancetta. Breakfast, lunch, and supper.
Salmon, hamachi, and giant mackerel collars make superb soups and stews.
You can serve these people as a starch that was or mash them to make root vegetables and eggs.
I love ice cube trays for frozen flavor bombs. Simply create your base, pour it into ice cube trays, and store them in an airtight container.
Also preserve Dickson's Farmstand Meals chicken stock and liquor for sauces and deglazing pans.
Healthy leafy greens are fantastic. Kale and chard are versatile and less watery than spinach.
I stock up on cuts of meat at the butcher store. I'll ask someone to pack single pounds of turkey for dinner, beef.
Sweet bananas freeze soft. They satisfy sweet tooths. Freeze slices. Ice cream-like texture.
Peas "I vacuum dry and freeze most of my cooking." It's worth it for long-term food storage.
In Colombia, we consume big-butt ants. I always keep some in my freezer, and when I want them, I sautéed them in pan until crispy.