Shop, Stock, Cook
I maintain a well-stocked kitchen during the winter months, making my trips to the supermarket few and far between. I don’t mind stopping at the store for a small bag of fresh items like fruit, salad and vegetables. I just don’t enjoy schlepping tons of groceries from the store to my car to my home when wet snow is blowing down my boots.
Here are a few mains and some desserts to get you through the next week or so. They include ingredients that home cooks usually have on hand — such as eggs, cheese, butter, sour cream, heavy cream, mustard, beef and chicken broth, pasta, marmalade, oatmeal, raisins, herbs, spices, garlic, potatoes, onions — and canned goods, such as tomatoes, chipotle chilies and beans. Freezer items include spinach, shrimp, salmon and raspberries. Buy and freeze meat as it goes on sale. The recipes here call for Italian sausage meat, beef sirloin tip roast and a whole chicken. Pick up the following items at the market as needed: French bread, deli ham, flour tortillas, lemons, oranges, Guinness draught, lager beer and, of course, wine. Be sure to up the nutritional value by serving a vegetable or green salad with each meal.
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Nancy Johnson
Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.