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Pantry

Here are a list of things that we like to have on hand in our pantries that allow us to create on the fly.  As a rule of thumb we try to buy organic and local as much as possible, especially for high risk items (click here for a list).  We hope that this list of  items can assist you in being prepared to put our recipes in play at your home!

Oils:

  • Olive Oil – Organic whenever possible and make sure it is “first cold pressed”
  • Safflower Oil (great tasteless oil with high heat threshold)
  • Grapeseed Oil ( also tasteless with high heat threshold)
  • Sesame Oil ( great for adding flavor, not ideal for high heat cooking)
  • Coconut Oil ( adds flavor and ideal for cooking up to 350 degrees)
  • Peanut oil ( great for distinct flavor in certain dishes and has a very high heat threshold)

Vinegars:

  • Red Wine Vinegar
  • Balsamic Vinegar
  • Apple Cider Vinegar
  • Rice Wine Vinegar

Spices & Seasonings:

  • Sea Salt
  • Black Peppercorns
  • Cayenne Pepper
  • Cumin
  • Coriander seeds
  • Turmeric
  • Cloves
  • Ginger ( fresh or dried and ground)
  • Nutmeg
  • Thyme (fresh or dried)
  • Cinnamon

Condiments:

  • Mustard- preferably stone ground
  • Miso paste – fermented soy paste. a great addition to salad dressings and marinades.  You can also make miso soup with just water or broth, miso paste, a few scallions and any fresh greens you have hanging around.
  • Soy Sauce , Tamari or liquid aminos (Braggs)
  • Tahini – sesame paste
  • Sriracha – hot sauce!
  • Stock – low sodium vegetable or chicken

Produce: (ideally whatever is in season)

  • Fresh garlic
  • Onions  (red and white) or Shallots
  • Lemons and/or limes

Dry Goods:

  • All purpose flour or other ( rice, garbanzo, quinoa… whatever fits your dietary needs)
  • Yeast
  • Walnuts and/or almonds and/or pine nuts
  • Lentils ( red or green)
  • Beans ( black, pinto, navy…)
  • Quinoa