Six Pantry Essentials to Elevate Your Cooking

It’s time for our favorite fall ritual: stocking the pantry for winter cooking. There’s something deeply satisfying about a well-stocked pantry.

So what does that look like? Well, you need the staples for everyday cooking, like great olive oil, honey, and canned beans and tomatoes. But your pantry should also include unique ingredients that will add pizzazz to your favorite dishes.

Each year we comb our shelves to find the perfect mix of cooking staples and game-changing ingredients for a pantry that both serves and inspires you. Each of the products in our Farmers’ Pantry is:

  • Versatile—it can be used in a variety of dishes.
  • Made with high-quality ingredients by producers we know and trust.
  • Unique in some way.
  • Really, really tasty.

Here are this season’s Farmers’ Pantry selections:

Bobby Sue’s Nuts: Sweet and savory at the same time, these nuts are one of our all-time favorite snacks. And the fact that Bobby Sue’s donates a portion of sales to building animal shelters makes us love them even more.

Amolitta Pasta: A bronze-cut pasta that really carries the sauce flavors and gives a true al dente bite!  They’re based out of Portland, Maine, but are Italian through and through. They work closely with an Italian pasta maker to craft authentic recipes, and even use equipment imported from Italy. Packaged in 100% recyclable packaging.

Organic Sprinkling Furikake: Move over salt and pepper, here comes the furikake! These “ready to use” Japanese table condiments are made with all natural, plant-based ingredients and are free of additives. Pick your flavor—or grab all three—and sprinkle them on anything, from salads to meat and fish, for added flavor and crunch!

Za’atar: This seasoning is made from a blend of herbs (usually thyme and/or oregano) with salt, sesame seeds, and ground sumac. It’s a fantastic seasoning for hummus, chicken, popcorn, or mixed with olive oil and used as a dip for pita.

San Ignacio Dulce de Leche: Essentially sweetened milk cooked down until it’s caramel, this is a fantastically decadent spread. Use it to fill and frost a cake; sandwich cookies together; top ice cream; spread on pancakes or waffles; use as a filling for chocolate truffles; or dip apple slices.

Will Flour: This pancake mix was crafted in the late 1990s, at the Moose Meadow Lodge & Treehouse in Waterbury, as an option for visitors with gluten sensitivity. But it soon became popular with other guests!  What makes this mix so special is that it is made with sweet rice flour.  The pancakes are a little nutty, a little sweet, and amazingly delicious!

For more Farmers’ Pantry ideas, check out these previous blog posts, Farmers’ Pantry Part I and Farmers’ Pantry Part II.

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