What To Stock Up on In April

As the spring sunshine warms the earth and we shake off the remnants of winter, April presents a unique opportunity to assess and bolster our food storage. This month, we’ll focus on items that align with seasonal availability, long-term shelf stability, and versatile culinary applications. From capitalizing on spring harvests to planning for potential summer disruptions, let’s dive into the essential pantry items to stock up on this April, ensuring we’re prepared for whatever the future holds.

Special Recipes made with April 2025 Thrive Life Specials

Recipe 1: Savory Mushroom & Sausage Rice Bowl
A hearty and comforting bowl, perfect for a quick lunch or dinner.
Ingredients:
1 cup Instant White Rice
1/2 cup Freeze-Dried Mushroom Pieces
1/4 cup Freeze-Dried Chopped Onions
1/2 cup Freeze-Dried Sausage Crumbles
2 tbsp Freeze-Dried Sour Cream Powder
1 cup Water (or broth for extra flavor)
Salt and Pepper to taste
Optional: Fresh herbs (parsley, thyme) for garnish
Instructions:
Rehydrate the mushroom pieces and chopped onions by adding them to 1/2 cup of warm water for 5-10 minutes.
Prepare the instant rice according to the package directions, using 1 cup of water.
While the rice is cooking, in a separate pan, rehydrate the sausage crumbles with a small amount of warm water. Drain any excess water.
Add the rehydrated mushrooms and onions to the sausage crumbles. Cook for a few minutes until the mushrooms are tender.
In a small bowl, mix the freeze-dried sour cream powder with 2 tbsp of warm water until smooth.
Combine the cooked rice, mushroom-sausage mixture, and sour cream sauce. Season with salt and pepper.
Garnish with fresh herbs, if desired.

Recipe 2: Blueberry & Pulled Pork Breakfast Rice Pudding
A sweet and savory breakfast twist on rice pudding, combining the tang of blueberries with the richness of pulled pork.
Ingredients:
1 cup Instant White Rice
1/2 cup Freeze-Dried Blueberries
1/2 cup Freeze-Dried Pulled Pork
2 tbsp Freeze-Dried Sour Cream Powder
1 tbsp Sugar (or honey)
1/2 tsp Cinnamon
1 1/2 cups Milk (or water)
Instructions:
Rehydrate the blueberries by adding them to 1/4 cup of warm water for 5-10 minutes.
Prepare the instant rice according to the package directions, using 1 1/2 cups of milk (or water).
While the rice is cooking, rehydrate the pulled pork with a small amount of warm water in a seperate pan.
Once the rice is cooked, add the rehydrated blueberries, pulled pork, sugar, and cinnamon. Stir well.
In a small bowl, mix the freeze-dried sour cream powder with 2 tbsp of warm water until smooth.
Stir the sour cream sauce into the rice pudding.
Serve warm.

Recipe 3: Creamy Mushroom & Onion Gravy over Rice
A simple, comforting gravy perfect for a quick meal, utilizing the mushrooms and onions for a rich flavor.
Ingredients:
1 cup Instant White Rice
1/2 cup Freeze-Dried Mushroom Pieces
1/4 cup Freeze-Dried Chopped Onions
3 tbsp Freeze-Dried Sour Cream Powder
1 cup Water (or broth)
2 tbsp Flour (or cornstarch)
2 tbsp Butter (or oil)
Salt and Pepper to taste
Instructions:
Rehydrate the mushroom pieces and chopped onions by adding them to 1/2 cup of warm water for 5-10 minutes.
Prepare the instant rice according to the package directions, using 1 cup of water.
In a saucepan, melt the butter (or oil). Add the rehydrated mushrooms and onions, and cook for a few minutes.
Sprinkle the flour (or cornstarch) over the mushrooms and onions, and stir until it forms a paste.
Gradually add the remaining water (or broth), stirring constantly to prevent lumps.
Bring the mixture to a simmer, and cook until it thickens into a gravy.
In a small bowl, mix the freeze-dried sour cream powder with 2 tbsp of warm water until smooth.
Stir the sour cream sauce into the gravy. Season with salt and pepper.
Serve the gravy over the cooked rice.

Recipe 4: Pulled Pork and Blueberry “Tacos” with Sour Cream Sauce
A fun, slightly sweet, and savory twist on tacos, using pulled pork and blueberries for an unexpected flavor combination.
Ingredients:
Freeze-Dried Pulled Pork
Freeze-Dried Blueberries
Freeze-Dried Chopped Onions
Freeze-Dried Sour Cream Powder
Water
Tortillas (or large lettuce leaves)
Optional: Hot sauce, cilantro
Instructions:
 Rehydrate the pulled pork, blueberries, and chopped onions separately with small amounts of warm water. Drain any excess liquid.
 Prepare the sour cream sauce by mixing the freeze-dried sour cream powder with water until smooth.
 Warm the tortillas.
 Fill the tortillas with the rehydrated pulled pork, blueberries, and onions.
 Drizzle with the sour cream sauce.
 Optional: Add hot sauce or cilantro for extra flavor.

Recipe 5: Mushroom and Sausage Rice “Risotto”
A simplified risotto-style dish using instant rice, showcasing the earthy flavors of mushrooms and sausage.
Ingredients:
Instant White Rice
Freeze-Dried Mushroom Pieces
Freeze-Dried Sausage Crumbles
Freeze-Dried Chopped Onions
Freeze-Dried Sour Cream Powder
Water (or broth)
Optional: Parmesan cheese, dried thyme
Instructions:
 Rehydrate the mushroom pieces and chopped onions in warm water.
 In a pan, rehydrate the sausage crumbles with a small amount of warm water.
 Add the rehydrated mushrooms and onions to the sausage. Cook until tender.
 Prepare the instant rice using slightly less water than the package directions suggest, to create a creamier consistency. Use broth if you have it.
 Add the mushroom and sausage mixture to the cooked rice.
 Prepare the sour cream sauce and add it to the rice mixture.
 Stir until well combined.
 Optional: Sprinkle with parmesan cheese and dried thyme before serving.

Recipe 6: Blueberry and Onion Rice side dish.
A simple side dish that combines sweet and savory.
Ingredients:
Instant White Rice
Freeze-dried blueberries.
Freeze-dried chopped onions.
Water.
Olive oil.
Salt and pepper.
Instructions:
Rehydrate the onions and blueberries in separate small amounts of warm water.
Prepare the instant white rice according to package directions.
In a small pan, saute the rehydrated onions in olive oil until they begin to carmelize.
Add the rehydrated blueberries to the onions, and cook for a minute or two.
Combine the cooked rice, blueberry onion mixture, and season with salt and pepper.
Serve warm.