Stop me if you’ve heard this before.

Friends come over for wine and, two bottles in, there’s a collective craving for something sweet. The only problem? No one brought dessert and no one’s raising their hand to make a trip to the store.

Or maybe you’ve had a hard day at work and could use a relaxing night in. But the last thing you want to do is schlep to the grocery store, so you end up eating popcorn for dinner.

It’s times like these when having a pantry stocked with a few staple items can save the day.

With a well-stocked pantry, you’re setting yourself up for spontaneity in the kitchen without having to constantly run to the grocery store. That said, it can be difficult to identify which staples will always come in handy. Based on our roster of recipes we return to time and again, we’ve created a list of essential ingredients that will keep you ready for any off-the-cuff needs.

Scroll on to see what we always stock in our pantry and tips on how to use specific ingredients!

*image: teal thomsen for this post

image by kristen kilpatrick

Salt

Salt is a key ingredient in just about every recipe – it enhances flavor, pulls out moisture in veggies, strengthens gluten in flour, and so much more. Not to mention it tastes pretty amazing on top of a chocolate chip cookie.

Butter & Olive Oil

In all cooking and baking you need some kind of fat. My favorite for cooking is usually an extra virgin olive oil, perfect for sautéing, sprinkling over avocado toast, and everything in between. My favorite fat for baking is an organic butter, specifically Vital Farms Pasture-Raised Unsalted Butter, but if you’re vegan or dairy-free, I would recommend a basic cooking oil or coconut oil.

Eggs

Eggs are so versatile, and I truly can’t imagine life without them. You can fry them for a B.E.L.T, scramble them into fried rice, bake them for breakfast egg bites, make a lemon curd, fill in the blank. With how frequently I like to eat eggs, I make sure that I’m getting cage-free, organic eggs.

Canned Whole Tomatoes

A basic pasta and tomato sauce meal can make anyone happy, so I like to have these on hand to make a tomato sauce at any time, it’s as simple as that!

All-Purpose Flour

Flour is the base of most easy-to-whip-up desserts and breakfast items, so it’s pretty necessary! If you’re gluten-free, I’d recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and oat flour (it works well in pancakes and waffles!).

image by nikole ramsay

Vinegar/Lemons

Adding acid to a meal will immediately brighten your meal and take it to the next level, not to mention, it is the base of all homemade salad dressings (1 part acid to 2 parts fat/oil is the trick!) and it can turn milk into buttermilk – hello homemade biscuits!

Fresh Parmesan

Yummm…that’s all. Put it on whatever you want or eat it by itself and you’ll be happy.

Dried Pasta

Dried pasta or grains are super important because they beef up whatever meal you’re making! I can get creative with pasta, but if you’re gluten-free or not a pasta lover, feel free to replace it with something like rice or couscous.

Honey

Or your preferred sweetener (sugar, coconut sugar, maple syrup, etc.) because if you want to be able to make sweets on the go, you’ve got to have a sweetener.

image by kristen kilpatrick

Onion/Garlic

Having either or both of these items on hand will help create depth of flavor in whatever you’re making, plus, most savory recipes call for at least one of them.

Sriracha

Add a dash of this tangy, spicy sauce to any rice bowl, egg dish, or pretty much whatever you want and it adds instant flavor, heat, and that something that immediately makes a dish taste more complex.

Apples or Frozen Berries

Always having a little fruit on hand is a game changer. You can cut up apples for a salad, or sauté them with butter and cinnamon for a treat. Frozen berries can easily be added to muffins or turned into a compote that you can add to oatmeal or put on top of pancakes.

Brussel Sprouts or Red Cabbage

Veggies that will last for awhile without spoiling are key at my house. Brussel sprouts are my absolute fave – I blanch them and then sauté with lemon juice and salt and they can go with protein for an instant dinner. Red cabbage is also a great option – chop it up and add it to a salad, on top of tacos, or in fried rice.

I’d love to hear: what pantry staples do you always have on hand?

 

4 comments
  1. 1
    Cathy, your Poor Little It Girl | July 22, 2019 at 10:31 am

    Lists like these stress me out but also make me SO happy when I’ve got a majority of those items in my own pantry/fridge! Looks like I need to take a trip to the store!

    xoxo
    Cathy, your Poor Little It Girl
    https://poorlittleitgirl.com

    Reply
  2. 2
    lizzie g | July 23, 2019 at 1:27 am

    1. almonds: whole for a snack, flaked and toasted to top yoghurt or a creamy dessert or add to salad or tagine, they’re an upgrade for every dish, worth getting good ones for better flavour. i guess some people might prefer walnuts, pecans, macadamias,, nuts are nature’s larder food.
    2. frozen peas: 30 seconds for fresh, sweet greens and no prep, add to everything or on their own, make fresh green ‘hummus’ blitzed with mint and a little cream cheese. so glad i live in a century with technology to freeze food
    3. pickle or chutney: use whatever fruits or veg you like, or have lots of in the fall and reap the benefit all year, a spoon of good pickle elevates a sandwich, but it also adds depth stirred into to stews, roast veg or alongside your barbeque.

    Reply
  3. 3
    Jordan | July 23, 2019 at 4:33 am

    Chickpeas! The easiest way for me to bulk out any meal, I’m not a creative cook normally but I fling chickpeas in everything from salads to brownies (surprisingly amazing!)
    Spinach-I cram it into anything and everything.

    x.
    dordyline.com

    Reply
  4. 4
    Gaby | July 23, 2019 at 6:18 am

    Mustards: whole grain, dijon, spicy brown, regular yellow. For dressings, sandwiches, dips, tuna salad…the list goes on
    Canned tuna/salmon
    Tortillas
    Eggs
    Salad greens
    Garlic
    Olives

    Reply
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