A well-stocked pantry saves money and time. Meals can be created quickly with what’s on hand and ingredients can be mixed and matched. Out of vinegar? Try pickle brine or lemon juice instead. No canned broth? Use a can of tomatoes with the liquid. The options are endless.
This is a list of items I usually have on the shelf or in the refrigerator.
Produce
Onions-yellow, red, white, shallots, or leeks
Celery
Garlic
Carrots
Peppers-sweet and hot
Tomatoes
Lettuce-leaf, iceberg, romaine, etc
Parsley
Dairy
Cheese-Parmesan, mozzarella, cheddar, or Swiss
Milk-fresh and dried
Butter
Sour cream
Eggs
Condiments
Mayonnaise
Ketchup
Mustard-Dijon, yellow, honey
Salsa
Soy sauce
Worcestershire sauce
Hot sauce-Tabasco, sriracha or other
Sweet Additions
Dried fruit-raisins, cranberries, apricots
Honey
Jam
Sugar-white and brown
Syrup-maple or other flavor
Starches
Dried or canned beans-navy, black, pinto
Rice-white, brown, wild
Pasta-spaghetti, macaroni or other small pasta
Tortillas-flour or corn
Rolled oats
Acids
Vinegar-cider, balsamic, rice, red wine
Lemon or lime juice or fresh lemons and limes
Pickles-dill, bread and butter
Olives-black and green
Baking
Flour-all purpose, wheat, unbleached
Baking powder
Corn starch
Unsweetened cocoa
Vanilla extract
Oils
Olive
Sesame
Vegetable-corn, canola, peanut
Miscellaneous
Canned tomatoes
Tomato sauce
Tomato paste
Canned broth
Frozen vegetables
Nuts
Bread crumbs
Bacon
Peanut butter
Spices
Salt and pepper
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