Bring on the spring sunshine! Although this winter has been a cold and wet one here in Northern California, the daffodils are in full bloom 💐 and spring vegetables like asparagus and peas are already showing up in the produce aisles. It's also barrel tasting season, where local wineries 🍷 open up their cellars for a sneak peak at releases for the year.
Some people clean out their wardrobes for spring cleaning, but here at the Salad Lab, it’s time to clean out the pantry and prepare for spring and summer salad season! I've received lots of requests for my favorite pantry basics, so I posted a Whole Foods Pantry Basics video. Here's the full list, a link to shop for the items, and the post link if you missed it 🥗🧪💕
BASIC:
EVOO, Apple cider vinegar, red pepper flake, nuts, Maille Dijon, honey, citrus juice, olives, flake sea salt, peppercorns
MEDITERRANEAN:
Prepared grains, artichoke hearts, Kalamata olives, garbanzo beans, tahini, hearts of palm, garlic, pepitas, oregano, feta
VEGAN/VEGETARIAN:
Avocado oil, canned beans, Sriracha, maple syrup, nutritional yeast hemp/flax/chia, lentils grain mustard, hot sauce, dried fruit
ASIAN:
Sesame oil, miso, rice vinegar, sesame seeds, Furikake, soy sauce, pickled ginger, almonds, coconut milk, garlic/shallots
ITALIAN:
Red wine vinegar, anchovies, capers, Worchestershire, Italian seasoning, pepperoncini, dried pastas, Parmigiano Reggiano, sun-dried tomatoes, balsamic vinegar and glaze
