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Setting up your Pantry

A well-stocked pantry makes cooking as simple as reaching into your cupboards or refrigerator for what you need.

Use this list to prepare easy, flavorful sauces that add depth and complexity to our beef.

And live by this rule: Make enough to last all week, and never let your panty run bare! Over time, your panty will grow and change to reflect your preferences.

PANTRY ESSENTIALS
Salt (fine and coarse sea salt)

Oil: olive, avocado, coconut oil

Vinegar: rice, wine, cider Toasted sesame oil

Soy sauce/tamari/Bragg’s/coconut aminos

Fish sauce

Mirin

Hot sauce (gochujang, Sriracha, etc.)

Capers

Mustard

Harissa

Red and Green Curry Paste

NUTS, SEEDS AND NUT BUTTERS

Sunflower and/or pumpkin seeds

Walnuts, almonds, peanuts

Sesame seeds

Tahini

Peanut butter or almond butter

FRESH PANTRY INGREDIENTS

Lemons, limes

Fresh ginger

Scallions (green onions)

Garlic

Onions

Carrots

Potatoes

Butter or ghee

Yogurt (plain, whole milk or Greek)

Eggs

Cheese

Herbs: Parsley, cilantro, dill, mint, chives, basil

SPICES

Black pepper

Cumin

Coriander

Mustard seeds

Turmeric

Chili powder

Chili flakes

IN THE CUPBOARD

Honey/maple syrup/sugar

Canned coconut milk

Canned tomatoes

Rice (white, brown, black aka forbidden rice)

Quinoa

Polenta/cornmeal

Beans (canned and/or dried)

Lentils (red, green)

Pasta

 

 

 

 

 

 

 

 

  

 

 

 

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