Week Two: Salad Freak

Tips for organizing your pantry

You ever just organize your pantry to avoid your real-world responsibilities? I had that urge last week and dropped everything to make mine aesthetically pleasing (and functional!) I had already been using these IKEA jars for some of my food storage, but when I realized I could get a pack of 12 mason jars for less than $20 I decided to pivot.

(And for those wondering where my non-jarred pantry items are kept, I have a couple of baskets under my IKEA kitchen cart to hold my Pringles and chocolate-covered peanut butter-filled pretzels.)

Here are a few of my tips for organizing your own pantry:

Start with a clean slate. Empty out your entire pantry and thoroughly clean it before you begin organizing. Use this time to check expiration dates and toss anything that is past its prime.

Categorize your items. Next, I placed like items together so that I can easily find them when scanning. Nuts, seeds, baking stuff, salts (I have a salt problem), chocolate chips, grains, etc. Everyone will likely have their own system but I choose to keep my oils on a lazy susan on the countertop since I reach for those the most.

Use transparent containers. I was originally using these beautiful multi-colored glass jars for storing my nuts, seeds and spices (you can still see a few in the photo), but without being able to see through them, it was difficult to know what I had on hand. I strongly recommend sticking with containers you can see through!

Labeling. I used to be fancy and use a white paint marker to do all my labeling. It looked great and it’s easy to wash off, but ultimately I found that good ‘ole masking tape and a Sharpie work best for me. Since I’m often swapping out some of these ingredients for new ones, it’s nice being able to easily create a new label on a whim.

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October Book: Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck.

I love caesar salads and I love brussels, so naturally I had to try the caesar brussels sprouts (pg. 66). The caesar dressing is not traditional, but it includes anchovies so it was a-ok in my book. Roasted brussel sprouts are a big go-to for me in the fall so I enjoyed this new way prepare it!

Roasting culiflower is another go-to for me, and the roasted cauliflower with almonds, anchovies and herbs (pg. 50) is a nice addition to my weeknight roladex.

Thanks for reading, sweeties! 🍎