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.
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
Hot sauce (gochujang, Sriracha, etc.)
Red and Green Curry Paste
NUTS, SEEDS AND NUT BUTTERS
Sunflower and/or pumpkin seeds
Walnuts, almonds, peanuts
Peanut butter or almond butter
FRESH PANTRY INGREDIENTS
Scallions (green onions)
Butter or ghee
Yogurt (plain, whole milk or Greek)
Herbs: Parsley, cilantro, dill, mint, chives, basil
IN THE CUPBOARD
Canned coconut milk
Rice (white, brown, black aka forbidden rice)
Beans (canned and/or dried)
Lentils (red, green)