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BETH’S PANTRY STAPLES
THE SAUCES
Fish sauce (in Asian dishes or soups or curries)
Worstershire sauce (great for marinades or sauces, awesome with sautéed mushrooms)
Hot sauce (for eggs as a condiment or dips or marinades)
THE PASTES
Tomato paste (to thicken soups or sauces, punch up a tomatoes sauce)
Pesto (on pasta, or eggs or just drizzled on fresh mozzarella)
GENERAL PANTRY ITEMS
Chicken broth/vegetable broth (for quick soups or sauces)
Coconut milk (for curries, soups or baked goods)
Olives and Capers (great for salads, dips or stews and soups)
THE PASTAS
Penne Pasta (go to cut pasta for quick dinners)
Spaghetti or Linguini (for creamy pastas)
Gnocchi (for quick comfort food)
THE MUSTARDS.
Great for salad dressings or as a condiment for meats and sandwiches or even a quick pan sauce like Dijon chicken)
Dijon mustard (for flavor)
Whole Grain mustard (for texture, great to combine them both)
Honey mustard (for sweetness)
THE VINEGARS
Red Wine
Balsamic
White Balsamic
THE OILS
Olive Oil
Grapeseed Oil
Sesame Oil
THE CHEESES
Parmesan cheese (for pasta)
Mozzarella cheese (for a mild cheese) and Gruyere cheese (for stronger cheese)
FRESH HERBS
Cilantro (Mexican and Thai)
Basil (For Italian)
Parsley (For anything Fresh)
Thyme (For French)
CITRUS
Lemons
Limes
THE SEASONINGS
Red pepper flakes (for quick, controllable heat)
Garam masala (for quick instant warming flavor)
Herbs de Provence (all around go to for roast potatoes, soups, stews, eggs, roasted meats)
Italian seasoning (same thing but for Italian Flavors)
Fresh cracked pepper (pepper corns + a grinder)
Kosher salt (all around cooking and baking)
Maldon sea salt (finish salt)
IN THE FREEZER
Frozen peas (pasta, soup and stews)
Frozen Spinach (eggs, pasta, and soups)
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