Comprehensive Pantry List

pantry list

These are items that we’ll use again and again in our recipes over the course of the summer. You probably have many of these in your cupboards, already!

Canned Goods

For those days when you don’t have time to cook a batch of beans, or want to whip up a quick curry or pasta sauce. We recommend choosing certified organic whenever possible!

  • Black Beans
  • Garbanzo Beans
  • White Beans
  • Coconut Milk
  • Fire-roasted tomato puree
  • Tomato Paste

Condiments & Ferments

Having condiments at the ready will let you turn a bland dish into a delightful dish. We recommend choosing certified organic whenever possible!

Storage: Keep Refrigerated 

*Items marked will be featured in the Omnivore Packages and Localvore Packages

  • Capers
  • Dijon Mustard
  • Red curry paste
  • Fish sauce
  • Hot sauce and/or Sriracha (Local brands to try: Benito’s, Butterfly Bakery)
  • *Jelly and jam (Local Brands to try: The Farm Between, V.Smiley)
  • *Kimchi and/or Sauerkraut (Local Brands to try: Sobremesa, Flack Family Farm)
  • Mayonnaise (store-bought or homemade)
  • Miso (Local Brand to try: Rhapsody Natural Foods makes excellent miso)
  • Peanut butter
  • Salsa
  • Tahini (sesame seed paste, which is amazing for dressings and dips)
  • Tamari (which is gluten-free) or soy sauce
  • Vinegar, balsamic (for the best flavor, buy the best balsamic that fits in your budget)
  • Vinegar, cider
  • Vinegar, white wine


Eggs & Dairy

When shopping for eggs, we recommend looking for eggs that come from Vermont farms that raise their chickens on pasture. It's the best option for quality, nutrition, and sustainability.

When shopping for dairy, we recommend looking for Vermont farms that grass-feed or pasture raise their cows, goats, or sheep. That's the best way to ensure quality, nutrition, and sustainability. Grass fed and organic, like Butterworks Farm or Does' Leap, is even better!

Storage: Keep refrigerated

*Items marked will be featured in Intervale Food Hub Omnivore and Localvore Packages

**Available as a weekly share

  • *Butter (we feature Ploughgate Creamery cultured butter) 
  • **Cheddar Cheese (we feature Shelburne Farms 1-year cheddar) 
  • *Chevre (we feature Doe’s Leap) (Add chevre to salads, eggs, sandwiches, dips, and more)
  • *Hard-grating Cheese (we feature Mount Mansfield Creamery. Parmesan or Romano are versatile as well)
  • **Eggs (we feature Besteyfield Farm) (great for baking, hard boiled in salads, homemade mayo, and delicious breakfast dishes)
  • Milk (Sweet Rowen, Kimball Brook, and many others)
  • *Whole Plain Yogurt (Butterworks Farm, and others. Great for breakfast, dips, sauces, marinades, and desserts)


Cooking Fats

Having a variety of oils around will make your cooking more versatile. Some have mild flavors that will let your ingredients shine through, whereas others will add more layers of flavor to your meal.

Different oils can be used at different levels of heat depending of their level of refinement: here's a great guide, courtesy of the fabulous folks over at Serious Eats. 

Storage: Oils will oxidize if left at room temperature, especially if they’re in the light. Store them in the fridge, unless you go through them quickly.

  • Butter 
  • Coconut oil 
  • Grapeseed Oil (a healthy, neutral oil that is great mixed with other oils, or in the background)
  • Olive Oil (strongly flavored, and somewhat bitter. Best mixed with other oils when making salad dressings.)
  • Sunflower Oil (The less refined this oil is, the more nutty and delicious, but the more refined version can be used for higher heat cooking)
  • Toasted Sesame Oil (a great way to add flavor as well, and a very little bit goes a long way. Not meant as a cooking oil)
  • Walnut Oil (a great way to add flavor, and a very little bit goes a long way. Not meant as a cooking oil)


Dried Fruits, Nuts, and Seeds

Dried fruit and nuts will add flavor and texture to salads, soups, and other dishes.

Storage: Nuts and seeds, because of their high oil content, are pretty perishable. And, they also pick up aromas from their environments. The best way to store them is to keep them in airtight containers in the freezer.


  • Apricots, unsulfured
  • Cranberries
  • Prunes (dried plums)
  • Raisins, flame
  • Almonds
  • Walnuts
  • Pumpkin Seeds
  • Sunflower seeds

Beans, Grains, and Pasta

Grains and beans are essential to pair with vegetables for making well-rounded meals. Choose your favorites and keep them on hand, or try something new!

Storage: These items can be kept in the cupboard, but do have a shelf life -- grains will oxidize over time, and beans lose moisture. Store in airtight containers, kept in a dark place, and make sure to follow the “first in/first out” rule!

  • Cornmeal (Local brand to try: Nitty Gritty Grain Co.)
  • Cornstarch
  • Couscous
  • All-purpose Flour (Local brand to try: King Arthur or Nitty Gritty Grain Co.)
  • Whole wheat Flour (Local brand to try: Nitty Gritty Grain Co. or Roger’s Farmstead)
  • Lentils
  • Rolled Oats
  • Pasta - in whatever shapes and sizes you like
  • Noodles - soba noodles or rice noodles
  • Rice - brown and white rice are great staples. Arborio rice is best for risotto, and wild or other exotic colorful rices are a great way to mix things up.

Flavorings, Spices & Dried Herbs

If you have a nice selection of spices, it will enhance your ability to whip up food from all around the globe, without an extra trip to the store. You can buy them in bulk and pick up just a few tablespoons at a time, and they’ll be fresh and fragrant when you bring them home. Or, we recommend buying in smaller jars at the store so that they don’t sit for too long.

Storage: store spices in airtight jars in a cool, dark place.

  • Allspice
  • Bay leaves
  • Cardamom
  • Cayenne
  • Cinnamon
  • Coriander
  • Cumin
  • Dill
  • Garlic
  • Ginger, ground
  • Lemons
  • Mustard seed
  • Nutmeg, whole
  • Onions
  • Paprika, smoked
  • Paprika, sweet
  • Parsley, fresh
  • Peppercorns
  • Rosemary
  • Shallots

Spice Blends can be a great shortcut, especially if you have some favorites you like to use often.


Sweeteners & Baking

Some of these items are quite common, and you may already have them. 

*These will be included in our Localvore and Omnivore Packages

  • Baking powder
  • Baking soda
  • *Honey (we feature BTV Honey)
  • *Maple Syrup (we feature Square Deal Farm)
  • Sugar - both brown and white
  • Vanilla Extract

Kitchen Equipment

These items make cooking easier and more efficient, and will give you a broader range in the kitchen.

  • A good, sharp chef knife, 8 or 10-inch (The most important kitchen tool, hands down. If your knives are dull, every cutting task will be just a little bit harder than it needs to be)

  • Honing wand (to keep your knife performing well between sharpenings)

  • Large wooden cutting board


  • Pots and pans - Most Used: Soup pot, sauce pot, frying pan, and cast iron pan. We recommend stainless steel, stainless-clad aluminum, and cast iron

  • Baking Pan - a good heavy pan that won’t warp in the oven, for roasting veggies and more

  • Silicone spatulas (won’t melt, don’t scratch, and are useful for pretty much everything)

  • Several pairs of heavy tongs (Useful for nearly every kitchen task, from stirring things to moving bigger pieces of food around)

  • Whisk, nice and heavy (in addition to actually whisking, whisks can be used to mash veggies such as potatoes. They might actually be better at mashing than mashers!)


  • Blender - We recommend an immersion blender, because they’re less expensive than a countertop blender. Blenders can be used to make smoothies, salad dressings, puréed soup, tomato sauce, and more

  • Box Grater - for cheese and for vegetables

  • Microplane grater - a tool that will last for a very long time, and can be used to grate cheese, take the zest from citrus fruits, shave nutmeg, grate up garlic and ginger, and many other things

  • Peeler - we recommend y-shaped peelers as the best when you have lots of veggies to peel. You can also use this to make veggie “noodles” or ribbons

  • Mandolin - for quick, efficient, and uniform slicing

  • Parchment paper and/or aluminum foil (this helps keep things from sticking to baking sheets, and is helpful to use on top of dishes that are slow-cooking in the oven. It’s super useful)


Book Recommendation

The Flavor Bible: The Essential Guide to Culinary Creativity by Karen Page and Andrew Dornenburg

If I could only keep one book in my cooking library, it would be this one. It’s not a cookbook, but rather, a guide to which foods go well together. Not sure what to do with your cucumbers? This book will tell you that the crunchy vegetable pairs well with buttermilk, feta cheese, cilantro, cream cheese, dill, garlic, gin, lemon juice, mint, onions, parsley, salmon, scallions, soy sauce, Vietnamese cuisine, and more.


Our Favorite Websites

Not all recipes are created equal. These websites do a great job of curating, so it’s more likely that you’ll find recipes that work.