Frozen Fruits and Veggies: Use the fruit in smoothies, and the vegetables in soups, stir-fries and stews. I’m partial to frozen spinach, artichokes, kale, corn, peas and lima beans. As for fruit, I like blueberries, mixed berries, peach, mango and cherries. (I also like to throw ripe bananas into the freezer, to extend their lives a little.)
Canned Fish: Anchovies, sardines, tuna and salmon are the building blocks of many of my favorite meals. Anchovy toast is a staple at my house.
Tahini and Peanut Butter: For hummus, for sauces, for salad dressing, for cookies, for sandwiches, for snacking. To mix things up, try using peanut butter in your salad dressings, and tahini on your jam sandwiches. Almond and cashew butters are also great pantry additions, if you prefer.
Parmesan and Other Hard Cheeses: These kinds of cheeses last for months in the fridge if you buy blocks rather than pre-grated. Or store the pre-grated kind in the freezer. You can also buy some cheese sealed in wax, which increases how long you can store them. Cream cheese is also important, for bagels and otherwise.
Olive Oil, Vinegar, Lemons: I can’t cook without them.
Nuts and Dried Fruit: For snacking and baking.
Flour, Sugar, Yeast: For baking projects.
Butter: It will keep for weeks in the fridge and longer in the freezer.
Garlic, Onions and Shallots: No pantry is complete without them.
Root Vegetables: Potatoes, sweet potatoes, beets, carrots, parsnips, turnips, radishes. Radishes and turnips are excellent in salads and last for weeks in the produce drawer. If they get soft, soak them in a bowl of ice water until they firm up. Consider ginger for stir-fries and making into tea.
