Five Tips For A Well-Stocked Pantry (NAPSA)—A_ well-stocked pantry is your answer whenthere is no food in the fridge, if guests show up unannounced and on days when the weatherjust isn’t cooperating. It arms you with the ingredients you need to throw together a mealfit for a king. Here are five quick tips for assembling your well-stocked pantry: Dried Herbs & Spices A selection of your favorite herbs and spices is a must. Consider buying them from the bulk section of the supermarketor natural foods store so you can get just the right amount. Store them in matching jars with homemade labels if you’re so inclined. Oil & Vinegar Oil and vinegar are essential. Olive oil is delicious for salad dressings. Safflower oil, which is neutralin flavor, is good for everyday cooking. And then of course there is coconut oil with its multitude of health benefits. As for vinegars, they go far beyond being the key ingredient to your basic vinaigrette; they are ideal for marinades, quick pickling and even cleaning. Red wine, balsamic and white vinegar are all worthy additions to your pantry. Pasta & Grains Long, short, large or tiny pasta, a few boxes will keep you covered whether you’re making a full-on spaghetti dinner or tossing a few handfuls into your favorite chicken or vegetable soup. And don’t forget to stock up on grains including rice, quinoa, polenta, farro and barley. Nuts & Seeds Healthy andtasty, nuts and seeds add texture and crunch whensprinkled on salads, yogurt, and hot and cold cereal. It’s a good idea to keep a variety on hand—walnuts and pine nuts are delicious in pesto, sunflower and pumpkin seeds are great in a homemadetrail mix. And who doesn’t love a handful of pistachios or cashews, especially to stave off hunger? Jarred & Canned Goods Olives, capers, peppers, pickles, tuna, anchovies, beans, chicken broth and tomatoes add fun and flavor to every meal. Your pantry isn’t complete without an ample stash of jarred and canned goods. Following is a recipe using primarily ingredients found in your well-stocked pantry. Colorful, flavorful and filling, this easy dish will delight family and friends. The Perfect Pantry Pasta: Pasta Puttanesca Ingredients You'll Need: % cup olive oil 1 onion, cut into %-inch dice 4 cloves garlic, smashed Pinch red pepperflakes, plus more for serving 4 anchovyfillets, chopped (optional) % cup dry white wine 1 28-ounce can crushed tomatoes 10 ouncesspaghetti, linguini, fettuccine or other favorite pasta % cup halved Lindsay Naturals Kalamata Olives 2 tablespoons drained Lindsay Capers 2 tablespoons chopped fresh oregano Salt and black pepper, to taste Grated or shredded Parmesancheese,for serving Cooking Directions: In large skillet over medium heat, warm oliveoil. Add onion, garlic, red pepper flakes and anchovies,if using; cook, stirring occasionally, until onion is tender, 6 to 8 minutes. Stir in wine and increase heat to high; cook until reduced to thin layerin skillet, 2 to 3 minutes. Add tomatoes, bring to a boil, and reduce to a simmer;cook, stirring occasionally, until sauce is slightly thickened, 8 to 10 minutes. Meanwhile, cook pasta according to package directions. Add olives, capers, oregano, and salt and pepperto taste to tomato sauce. Drain pasta and add to skillet, tossing with sauce. Transfer to plates and serve, with cheese and addi- tional red pepperflakes on the side.
