How to Stock a Pantry

• Pasta: Any pasta you can get - long, short, and tubular.
• Grains: Rice (short and long grain, all colours), whole and ancient grains like farro, barley, bulgur freekeh, and quinoa.
• Beans can be eaten on their own or added to soups, stews, salads, stir-fries, etc. Dry beans taste better if you put in the time to cook them, but canned is also an option.
• Don't forget to add chickpeas, cannellini beans, lentils, split peas and black-eyed peas.

Canned and jarred goods

• Canned tomatoes
• Coconut milk for enhancing soups and curries
• Stock/broth (you can also make your own)
• Jarred salsas/simmer sauces (good for combining with refrigerator loose ends in a pot.)
• Nut butters
• Pickles
• Condiments (mustard, jam, soy sauce, etc.)

Oil, vinegar, spices

• Olive is essential, but canola works better for high-heat cooking.
• Apple cider and rice vinegar
• Spices - allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.

Baking supplies

• Flour
• Sugar (brown, white, confectioners)
• Baking soda and powder
• Yeast for that bread you’re going to make

Bread

• Homemade or not, it can be pre-sliced and frozen.

Produce

• Lemons, limes, onions, garlic, and root vegetables: (potatoes, squash, carrots, beets) last a long time.
• Hearty greens: kale and collards will keep for a week, as will most uncut fruit.
• Frozen fruit and veggies are also an option, and you can do it yourself.
• Fresh soft herbs such as parsley, cilantro, and mint can keep for up to a week if washed, dried, and covered loosely in the fridge.

Dairy and eggs

• Hard cheeses like Parmesan, cheddar, Gruyere, and feta.

Meat and seafood

• Ground meat, bone-in chicken legs and thighs, beef brisket or chuck, frozen shrimp and fish filets.

Texture

• Fried shallots add crunch to rice and noodles, salads, and baked pasta or casseroles.
• Chile oil/chile crisp add a spicy, crunchy kick to everything.

Fermented/pickled

• Kimchi, sauerkraut, pickled beets, and miso are all instant flavour enhancers
• Preserved lemons to add to stews, curries, grain dishes.

Cured and tinned

• Tinned fish: sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.
• Cured meats like salami and smoked meats like bacon can be added to stir-fries.

Spreads

• Creme Fraiche can pump a dish up.
• Use Tahini in salad dressings and dips.