Something to know about me is that I mainly eat off of the free food economy. I get a lot of food secondhand. Part of the reason for this is financial necessity, but there also is a very concrete ethical set of reasons for this as well.

I live in a tourist area with many restaurants that always overproduce. Same with the grocers. My country is one of the worst offenders of food waste both per capita, and total. About a third of food produced here ends up in the landfill. Even when it is still very fresh and edible.

This is mainly done through relationships, connections, and volunteering with local food recovery groups. And I am glad to share some of my tactics.

However;

I really enjoy cooking. And I like cooking with high quality ingredients.

I am sharing this list as a general wishlist of both items I like to receive from peoples' pantries, and items that I like to collect if I am planning kitchen logistics for an event.

If you receive this list, it may be because there is an upcoming event that I will be helping plan the food for, and I'd like to source these items ahead of time to save on food budgets. You may be attending this hypothetical event.

Wishlist for High-Quality Ingredients

Pantry Staples:

    • Cooking Oils: Extra virgin olive oil, avocado oil, toasted sesame oil
    • Vinegars: Balsamic vinegar, apple cider vinegar, red wine vinegar
    • Non-dairy Milks: Oat milk, almond milk, coconut milk
    • Beans: Black beans, pinto beans, kidney beans, chickpeas (garbanzo beans)
    • Rice: Basmati rice, jasmine rice, brown rice
    • Pasta: Whole wheat pasta, brown rice pasta, lentil pasta
    • Grains: Quinoa, barley, farro
    • Nuts & Seeds: Almonds, walnuts, cashews, flax seeds, chia seeds
    • Dried Fruits: Cranberries, raisins, cherries, chopped dates
    • Spices: Smoked paprika, cumin, cayenne pepper, turmeric, curry powder, dried herbs (thyme, oregano, rosemary)
    • Sweeteners: Maple syrup, honey, agave nectar

Fresh Produce:

    • Seasonal Fruits: Apples, pears, citrus fruits (oranges, grapefruits, clementines), berries (strawberries, blueberries, raspberries)
    • Seasonal Greens: Mixed greens, spinach, kale, arugula, swiss chard, herbs (fresh basil, parsley, cilantro, mint)
    • Vegetables: Bell peppers, onions, carrots, broccoli, cauliflower, sweet potatoes, mushrooms, tomatoes (in season)
    • Aromatics: Garlic, ginger, shallots

Other:

    • Beverages: Coffee beans, loose leaf tea, sparkling water, kombucha (optional)
    • Baking essentials: Flour (all-purpose, whole wheat, gluten-free if needed), sugar, baking powder, baking soda, cocoa powder
    • Plating Garnishes: Edible flowers (violets, pansies, nasturtiums), microgreens, citrus zest, toasted nuts & seeds

Optional High-End Additions:

    • Specialty cooking oils: Truffle oil, walnut oil
    • Aged balsamic vinegar
    • Specialty cheeses (goat cheese, blue cheese)
    • Locally sourced honey or maple syrup
    • Fresh herbs (basil, thyme, rosemary) in pots
    • Local, artisanal breads and crackers