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