Dinner in 20 minutes? We’ve got your back. Open a can, add your magic, done.

You ever notice how Tuesdays always carry that “let’s just get through this” kind of energy? The last time I made this dish, it was one of those Tuesdays. We’d all come back from a long day, my kids had homework, I had emails stacking up, and dinner felt like a mountain I didn’t want to climb. But I remembered I had a pantry stocked with Everybody’s staples, and within 20 minutes, we were eating something fresh, filling, and honestly kind of fancy.

Here’s what you’ll need:

• 1 can Everybody’s Pink Salmon (24/213 G)
• 1 can Everybody’s Chickpeas (24/398 ML), rinsed and drained
• 1 can Everybody’s Mandarin Oranges (24/284 ML), drained
• ½ red onion, finely sliced
• 1 cucumber, diced
• A handful of fresh parsley (or whatever greens you’ve got lying around)
• Olive oil, lemon juice, salt, and pepper to taste

How to make it:

1. In a large bowl, flake the salmon with a fork. Don’t over-mash it — you want those nice, hearty chunks.
2. Add in the chickpeas, giving the mix some protein-packed heft.
3. Toss in cucumber and red onion for crunch.
4. Fold in the mandarin orange segments — this is the move that makes people say, “Wait, what’s in this?!”
5. Drizzle generously with olive oil, squeeze over fresh lemon juice, and season with salt and pepper.
6. Mix gently and let it sit for 5–10 minutes so the flavors get to know each other.

We served it with warm pita bread, and I kid you not, the table went from Tuesday chaos to “Can we make this again tomorrow?” quiet. That’s the magic of Everybody’s pantry staples — they turn what could’ve been a box of cereal for dinner into a dish you’d be proud to serve guests.

The air had that unmistakable crispness that only comes in October, cool enough for sweaters, but still warm enough to linger outside and watch the leaves fall. We had just come back from a long walk through the woods by the lake, cheeks pink from the chill, hands full of pinecones the kids insisted were “treasures.” By the time we stepped inside, the house smelled like firewood, and it was clear, tonight needed a fall feast.

With Everybody’s Blackberry Jam waiting in the pantry, the menu came together easily: a rustic blackberry-glazed pork, served with roasted root vegetables. It was hearty enough to chase away the chill, yet sweet and tangy enough to feel like something special.

Here’s what you’ll need:

• 4 boneless pork chops (or a small pork loin)
• 3 tbsp Everybody’s Blackberry Jam
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 small potatoes, cubed
• 2 tbsp olive oil

How to make it:

1. Preheat oven to 400°F. Toss carrots, parsnips, and potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
2. While the vegetables roast, season pork with salt and pepper. Sear in a hot skillet for 2–3 minutes per side until golden brown.
3. In a small bowl, whisk together blackberry jam, balsamic vinegar, mustard, and garlic. Brush half over the pork.
4. Transfer pork to the oven (in the same pan if it’s oven-safe) and roast for 12–15 minutes, basting with the remaining glaze halfway through.
5. Serve pork alongside roasted vegetables, with extra glaze drizzled on top.

That night, we ate with the windows slightly cracked open, just enough to let in the smell of leaves and smoke. The table was full of color — the golden vegetables, the deep ruby glaze — and the food was every bit as grounding as the season itself. Fall is fleeting, but flavors like these make it unforgettable.

The snow had been falling all night, and by morning the lakehouse was wrapped in a heavy, quiet blanket of white. No one was in any rush to dig out the driveway,  the fire was crackling, the windows frosted, and we all agreed: this was a stay-in-your-slippers kind of day. But the question was, what do we eat?

Luckily, the pantry was well-stocked with Everybody’s. So we pulled together a meal that’s now one of my favorites: a warm, bubbling Tuna & Mushroom Casserole that tastes like comfort in a dish.

Here’s what you’ll need:

• 2 cans Everybody’s Chunk Light Tuna (170 G each), drained
• 1 can Everybody’s Mushroom Pieces & Stems (284 ML), drained
• 1 can cream of mushroom soup (from the cupboard — we all have one)
• 2 cups cooked pasta (egg noodles are perfect)
• 1 cup shredded cheese (cheddar or mozzarella)
• ½ cup milk
• ½ cup breadcrumbs
• 1 tbsp butter
• Salt and pepper to taste
• Everybody’s Pickles (Petite Dills or Sandwich Slices) for serving on the side

How to make it:

1. Preheat the oven to 375°F.
2. In a big mixing bowl, combine tuna, mushrooms, soup, milk, pasta, and half the cheese. Season with salt and pepper.
3. Spread the mixture into a greased baking dish.
4. Top with remaining cheese, then sprinkle breadcrumbs and dot with butter for that golden crust.
5. Bake for 25–30 minutes until bubbling and golden brown.

We served ours straight from the dish, plates balanced on our knees in front of the fire. A jar of Everybody’s Pickles sat in the middle of the table, crisp, tangy bites to cut through the richness of the casserole.

It wasn’t just dinner. It was warmth, it was laughter, it was snow tapping against the glass while we stayed tucked inside, grateful for good company and good food. And that’s the beauty of a stocked pantry: even when you’re snowed in, you can still eat like royalty.

The storm had passed, but the roads were still too icy to risk the drive. We decided to make the most of it, turning the kitchen into our evening entertainment. There’s something about baking when you’re snowed in,  the way the oven warms the whole house, the smell that drifts through the rooms, pulling everyone closer together.

We didn’t have fresh fruit on hand, but we didn’t need it. Everybody’s was sitting right there in the pantry, like a secret stash of sunshine in the middle of winter. So we whipped up a Peach & Apricot Crisp that tasted like summer had come to visit us right there in the snow.

Here’s what you’ll need:

• 1 can Everybody’s Peach Slices (398 ML), drained
• 1 can Everybody’s Apricot Halves (398 ML), drained and halved again
• 2 tbsp Everybody’s Orange Marmalade
• ½ cup brown sugar
• ½ cup rolled oats
• ½ cup flour
• ½ tsp cinnamon
• ¼ cup cold butter, cubed

How to make it:

1. Preheat oven to 350°F.
2. In a baking dish, arrange peaches and apricots evenly. Drizzle over the orange marmalade — this is the secret that ties the flavors together.
3. In a bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the butter with a fork until crumbly.
4. Sprinkle the mixture generously over the fruit.
5. Bake for 30–35 minutes until the top is golden and the fruit is bubbling around the edges.

We served it still warm, spooned into bowls with a scoop of vanilla ice cream we found in the freezer. The fire was low, the snow was high, and the crisp was just right. It wasn’t just dessert , it was the feeling of being exactly where we were supposed to be, with exactly what we had.