Let’s just say I have to get reallllly cozy with polenta, since I have 8.5 lbs of the stuff in my pantry! With the combo of a double CSA flour share (which gave me a net of 7 pounds), plus
The mission of Sustainable Pantry is to showcase easy, home-cooked meals inspired by a well-stocked pantry. Well, let’s just say my pantry has become a little *too* well-stocked. Currently my pantry is bursting at the seams with bags and bins filled
Lemons + salt = sunshiney day. Preserved lemons are a relatively new addition to my pantry since my friend’s mother, Josiane, coached me through making my first batch last year. Josiane is Moroccan, and assured me they were easy to make, and essential
In yesterday’s post about whole grains and kichari, I mentioned toasting spices in ghee. Gee, you might have exclaimed, what’s ghee?! Ghee is a type of clarified butter commonly used as a cooking fat in traditional Indian and Ayurvedic cooking.
Passover has ended and now I’m liberated from eating matzoh! Welcome back whole grains, breads, legumes and flour, where have you been all my life?! It just so happens that today’s back-to-regular-diet-after-passover-day coincides with an exciting initiative launched by the