Farmgirl Shopping List from Chef Dana Slatkin at danaslatkin.com

Grocery Shopping Staples

In my cooking classes, I am often asked how I come up with a menu every night. It seems I’m not the only farmgirl who has trouble deciding what to make for dinner. The quandary becomes even more challenging when we are accosted by starving kids the minute we arrive home. That’s when the clock starts ticking and the pressure is on. The meal needs to be on the table within the hour or meltdowns will ensue. Help!

Here’s my three-part solution to facing down the dinner dilemma and eliminating most of the stress:

Step #1: Make sure your fridge and pantry are properly stocked at all times, using my Farmgirl Cooking Essentials list below as a guide.
Step #2: Strategize your shopping trips with a week’s menu in mind. Once you have all the core ingredients on hand, you should be able to get away with one weekly trip to your local farmers market and a quick drive-by to your fish or meat seller. Think of each dinner in terms of two vegetables, a grain or starch and a protein.
Step #3: Cook a few different grains and mains when you do have the time (over a weekend, perhaps) and freeze them so that they are ready to reheat during the week.

While I can’t tell you what to feed your family for dinner, following these guidelines will make your life crucially easier. Print out the list below and check off the items that you already have on hand. If I left out one of your favorite ingredients, just add it to the list. Now let your appetite do the talking. Once you have decided on some dishes to make, add the fresh items you will need to the end of the list. Then bring it along with you on your next shopping trip. You’ll never be caught without the essentials.

For more inspiration, browse our complete recipe collection.

- – - – - – - – - – - – - – Clip this and bring with you to the market – - – - – - – - – - – -

Farmgirl Cooking Essentials

Oils

Extra-virgin olive oil (for vinaigrettes, mayonnaise, and sautéeing over low or medium heat)
Grapeseed (for cooking at high heat and deep-frying)
Flavoring oils: sesame, walnut

Vinegars

White wine or Champagne
Red wine
Balsamic
Sherry
Unseasoned rice vinegar

Broths

If you don’t have the time to make your own, buy the low-sodium kind in Tetrapak boxes or the frozen kind in tubs. Once opened, keep them refrigerated.

Dried mushrooms

Morels, porcinis, shiitakes (for enhancing soups and adding depth to sauces)
Better than Bouillon Mushroom Base (my secret weapon for enhancing anything with mushrooms)

Herbs, spices, and seasonings

Kosher salt (my number one most used ingredient)
Whole peppercorns (make sure you have a good peppermill)
Dried thyme, basil, oregano (leaf, not ground)
Whole fennel, coriander, mustard and cumin seeds
Chile powder, smoked paprika
Ground cinnamon and nutmeg
Vanilla extract

Freezer

Petite peas, corn, spinach (organic whenever possible)
Berries (strawberries, blueberries, cranberries)
Prepared whole grain pie crusts
Prepared puff pastry dough
Whole raw walnuts, almonds, pine nuts

Beans and canned

Chickpeas, cannellini beans, Giant Butter Beans (gigante), black beans
Dried lentils
San Marzano, Pomi or other tomato purée
Hearts of palm
Pitted olives (Kalamata and green are my favorites)
Coconut milk (light or regular)
Coco Lopez (for Chocolate Coconut Fondue)
Tuna packed in water or olive oil
Salted anchovies in olive oil

Grains

Rice flour, all-purpose flour, whole-wheat pastry flour
Polenta (coarse cornmeal)
Whole-grain bread for making breadcrumbs
Brown rice (long grain or Basmati)
White rice (Arborio, Basmati)
Quinoa
Whole wheat couscous
Farro
Oats (Quaker and Irish, not quick-cook)
Spelt or whole grain pasta in your favorite shapes

Dry Goods

Soy or tamari sauce, Vietnamese fish sauce (nuoc mam)
Peanut butter
Dijon mustard (Maille is my preferred brand)
Sweeteners: white and brown sugar, honey, maple syrup, molasses
Apricot and raspberry preserves
Ground coffee
Coconut milk
Premium bittersweet and semisweet chocolate chips
Baking soda and powder (if you like to bake)
Onions, shallots, garlic
Ginger

Refrigerator

Organic eggs
Unsalted butter
Cheeses: a cheddar (I like Cotswalds), a smoked or creamy cheese, and grated Reggiano-Parmigiano
Sour cream (for serving with baked potatoes, fritters, and latkes) and plain yogurt
Organic milk
Buttermilk (for pancakes and baking)
White miso paste
Organic firm tofu

Wines