Pantry Essentials

{Cooking Oils}

•  Extra Virgin Olive oil -- good quality for salads and cold pairings
• Extra Virgin Olive oil -- good enough quality for sautéing
• Seasame oil -- a rich flavor enhancer in many Asian dishes
• Walnut Oil -- for a nutty depth to dishes light and hearty
• Butter -- a sometimes necessary indulgence

{Vinegars and Other Fermented Staples}

• Vinegars -- I usually have a variety of vinegars stocked in the pantry, including Rice, Balsamic, Red Wine, White Wine, Apple Cider and Sherry for all vinegars look for naturally fermented vinegars that are unpasteurized and unfiltered, as you want the vinegar to taste close to its natural source
• Soy sauce -- a building block of Asian cuisine
• Fish Sauce -- adds a salty punch, essential for Thai dishes

{Dried and Canned Goods}

• Assorted Pasta Shapes
• Soba Noodles
• Rice
• Sun Dried Tomatoes
• Marinated Artichoke Hearts
• Canned Tuna -- water & olive oil packed
• Flour -- whole wheat & white
• Beans -- cannellini, black, chickpeas, pinto, kidney
• Tomatoes -- whole, diced with accent flavors, paste
• Nuts -- pine nuts, pecans, almonds, hazelnuts, macadamia, peanuts
• Spices -- salt, white pepper, black pepper, cumin, red pepper flakes, cayenne, cinnamon, vanilla beans, bay leaves, nutmeg, parsley, oregano, thyme, rosemary

{Fridge & Freezer}

• Capers
• Dijon Mustard
• Whole grain mustard
• Lemons & Limes
• Sriracha
• Mayo
• White wine
• Milk
• Eggs
• Bacon
• Cheeses -- Parmesan, Aged Cheddar, Feta, Goat
• Plain Greek Style Yogurt -- I like Chobani and Fage
• Broth -- chicken, beef & seafood
• Frozen petite English peas
• Frozen Edamame -- shelled & de-shelled

{Essential Roots & something sweet}

• Garlic
• Ginger
• Sweet white onion
• Red onion
• Honey