Summer Pantry Picks

Summer can’t come fast enough, if you ask me. Living in Chicago, I get my fair share of cold weather and clouds, so when the sun comes out and the temperature soars, I’ll find every reason to be outside. Perhaps that’s why the calendar fills up with fun outdoor activities, which include everything from pool time to working in my little garden. All of that sun and fun impacts the way I cook too. No more roasting, no more soups and stews – instead, I want fresh seasonal produce and light meals that don’t require much cooking, unless it involves the grill. That’s why my pantry picks for summer look different than other seasons. These are the foods that help me whip up easy, delicious meals and snacks without spending hours in the kitchen.

1. Nut & Seed Butter

I start almost every morning with toast and some form of nut or seed butter. I love the protein and healthy fat from Once Again nut and seed butters that help fuel my morning activities. Keeping them on hand means I can also create easy snacks like smoothies, overnight oats and no-bake energy bites! They’re also a great base for salad dressings and sauces. No amount ever gets wasted! I’ll use the last bit of the butter in the jar for “shaken milk” drinks, which I make by adding about a half cup of milk (any variety) and a touch of cocoa powder to an almost-empty jar of nut butter and shake vigorously to combine. Then, I add a bunch of ice and shake again. Refreshing and delicious!

2. Pasta

Pasta cooks quickly, which is perfect for summer when I’m not looking to heat up my kitchen. I can toss cooked pasta with fresh tomatoes and herbs or turn it into a cold pasta salad with fresh vegetables and a sesame-peanut dressing! The variety of shapes and sizes keep things fun, so I always keep a few types stocked in my pantry.

3. Beans

I always keep both dry and canned beans in my pantry. I love cooking beans from dry in my Instant Pot, which allows me to also add flavor like onion and garlic. If I don’t have time, then I rely on canned versions to help get my meal ready more quickly. I usually choose “no salt added” beans so that I can control the seasoning. I like variety, so I’ll keep a few cans of black beans, garbanzo beans and cannellini beans always stocked in my pantry.

4. Salsa

I make a lot of Mexican food, so salsa is always on my summer pantry list. I like red and green salsas, so I often have one of each and use them for tacos, quesadillas, nachos and grain bowls. Salsa is also an easy way to flavor grilled foods, so I’ll serve it alongside grilled chicken, vegetables and shrimp. It’s also the perfect dip for any crudite platter. 

5. Canned Tuna

Any canned fish is a great pantry staple, but I often keep canned, unsalted “light” or yellowfin tuna on hand. Canned fish, such as tuna, is packed with protein and supplies healthy omega-3 fats, which are important for heart, brain and eye health. Plus, canned tuna is a perfect hot weather food since it doesn’t require any cooking, making it an easy addition to salads, bowls, sandwiches and wraps!

6. Whole Grains

Quinoa, bulgur, and farro, as well as all of the rice varieties are important staples in my summer kitchen. They can easily become the base of any meal, whether it’s a quick stir fry or grilled steak with chimichurri. I like to cook a large batch and then freeze any extra so that I can pull out what I need when I need it. I reheat it in a bowl with some water in the microwave or add the rice and a bit of water to a saucepan, cover, and cook on medium-low heat until it’s warm throughout.

7. Coconut Milk

I love the tropical vibes even just a splash of coconut milk provides, so I always keep it in my pantry during the summer months. It’s a delicious way to add flavor to cold soups and smoothies, but is also great for marinades and salad dressings. I usually buy the low-fat version and if I can’t use the whole can, I’ll freeze extra in a silicone ice cream mold (which is perfect for those aforementioned smoothies). 

8. Olives

I love the way olives add the perfect punchy salinity to a meal! You don’t need many to boost the flavor of a dish either. I chop up kalamatas and toss them with a Greek-inspired pasta salad. Il use sliced black olives in wraps, and I love the green castelvetrano olives finely chopped and added to chicken or tuna salad!