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.
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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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