Behind the Doors – The Pantry Part III

June 7th, 2011 by Erin Gennow

Tuesday Tip

Behind the Doors – The Pantry Part III

As promised last week, here’s a list of perishable ingredients I keep on hand and their uses.  Not quite “pantry” items, but items I keep on hand.   Again, this is just to give you an idea and to get more ideas look in some of your favorite cookbooks.  For these perishable goods I replenish them as needed — produce and herbs very often, sauces and condiments much less frequently.

Refrigerator Ingredients


Mustard – Whole grain Dijon and Yellow




Fish Sauce – for salad dressings, Asian stir-fries, add umami to dishes


Olives – Kalamata and green

Sun-dried Tomatoes – in oil



Yogurt, low fat plain – I buy 1-2 tubs each week, dressings, dips, Indian curries, baking


Parmigiano-Reggiano or Grana Padano

Thai red curry paste

Miso – white

Scallions (green onions) – quite often

Fresh herbs – as needed for recipes

I also keep nuts, yeast, jams, and maple syrup in the refrigerator, but listed them in last weeks post.

Freezer Ingredients

Frozen Fruits – blueberries, mango, cherries, mixed berries, pineapple

Frozen Vegetables – peas, asparagus, edamame, pearl onions

Fish – Salmon

Counter Ingredients




Ginger – place in refrigerator once cut into

Lemons – almost always

Limes – occasionally, as needed for recipes

Bread – I make about 1 loaf a week

Part III Review/Tip

1. I try to choose recipes for the week that use similar herbs and/or other similar perishable ingredients, so I use up everything I purchase before it goes bad


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