if you have flour, water, salt, and those individual yeast packets you can make your own bread with refrigeration. with that dough (warm dough is a little stickier to work with than chilled dough), you can do some kind of pizza with canned sauces and cured/shelf stable meats or cheeses. things you can buy that say “refrigerate after opening” means you can keep it on the shelf until you’re ready to use it all. so small packs of stuff. typically shelf stable foods have a lot of salt, so watch that. (fried) peanut butter and bananas sandwiches are pretty banging, but people will judge you because that’s what elvis ate and it’s not healthy lol.

potatoes and sweet potatoes don’t need cold/cool storage. neither does garlic. winter squashes are typically stored at room temp too. good air flow around them is key.

rice also can be made from dry -> ready to eat without needing cool storage. add canned beans and you’re in business pretty quick. you can go a lot of different ways with beans and rice using dried herbs/spices that don’t need refrigeration (ginger and garlic rock, add a little soy sauce). nothing really beats fresh herbs, but if you don’t have an herb garden or refrigeration space, dried/powdered totally works. there’s a whole world of spice use that involves grinding and lightly spices and seeds to open them up before adding them to a sauce of some kind. the encyclopedic bible for sauces, imo, is the 660 Curries book. curry is just another word for sauce, imo.

if you want to go easy mode in some meals, you can also hook it up with curry cubes, which don’t need refrigeration. i love japanese curry (kokomaru is my favorite brand). traditionally the meal is potatoes, carrots, and onions in water+oil, some protein/meat and a curry cube. but i bet it would be killer for a beans and rice deal. i usually just throw in some mix of chopped up whatever with a little oil and water + the cubes.

Split pea soup with carrots, holds up forever.