This is the first post in the series, Versatile Ingredients.

I’ve been working on using up old ingredients in my pantry. To do this efficiently, I choose a single ingredient and give myself up to one month to use all of it. In order to make this challenge enjoyable (i.e. not having to eat the same dish every day), I’ve been experimenting with new ways to use familiar ingredients. I’ve learned so much and discovered so many new favourite recipes that I decided to start a new series, Versatile Ingredients. Each post will feature a different ingredient. To start, I’ve shared my versatile grocery staples below. See also, creative uses for avocados here.

Versatile Grocery Staples

These are my top 3 basic grocery staples. I purchase them almost every week, because of their versatility and nutritional value.

1. Citrus Fruit
   • I almost always have lemons, limes, and/or oranges in the fridge, because the juice and zest can be used to do a number of things:
     • flavour water and make drinks
       • recipes: iced tea here, sangria here
     • make dressings and salads
       • recipes: avocado orange salad here, kale salad here, orzo salad with feta and olives here, egg yolk vinaigrette here, caesar dressing here, Thai mango salad here, mango quinoa salad here, parsley salad here
     • make substitutions
       • buttermilk, healthy sour cream substitute here
     • make sauces and dips
       • recipes: creamy dill sauce here, hummus here, here, and here, hollandaise sauce here, Malaysian cincalok dip here, guacamole here, aioli or mayonnaise here
     • flavour soups and stews
       • recipes: red lentil soup here, Indian lentil soup here
     • make pasta and noodle dishes
       • recipes: Penang style noodles here, Thai-inspired noodle salad here, anchovy pesto pasta here, pad thai here, Vietnamese pho here, salmon and asparagus penne here
     • add flavour to meat and seafood
       • recipes: smoked salmon and mascarpone crostini here, slow cooker fish curry here, tandoori chicken here, tuna ceviche or tartare here, calamari here, pork souvlaki here, fish en papillote here
       • Meyer lemons can also be stir fried with chicken
     • add flavour to roasted vegetables
       • recipe: brussel sprouts
     • make dessert
       • recipes: orange scented olive oil cake recipe here, lemon layer cake here, lemon tart here, cream cheese pound cake here, lemon ricotta muffins and lemon curd here, cornmeal cookies here, apple tart here, sweet potato pie here, peaches and cream cheesecake cupcakes here
2. Whole Carrots
   • I love that carrots are affordable and can keep for a long time.
   • I also love that they can be eaten raw, juiced, or cooked, and can be cooked in many different ways. For instance, they can be boiled, steamed, pureed, roasted, sauteed, deep fried, braised, etc.
   • They can be the star ingredient in a dish or they can serve as an aromatic base for many freezer-friendly recipes, including broths, soups, stews, curries, etc.
   • Raw carrots make convenient snacks and dippers.
   • Here are some of my favourite carrot recipes:
     • condiments: pickled daikon radish and carrots
     • side dishes: coleslaw, chickpea, corn and carrot loaf, miso salad dressing, Vietnamese rice paper rolls
     • soups: sausage, lentils and kale soup, broccoli and smoked cheddar soup, Chinese borscht soup,
     • pasta, noodles, and savoury pies: bolognese sauce, tomato sauce, jap chae (Korean glass noodles), chicken or turkey pot pie
     • brine: for turkey
     • stir fried dishes: garlic shoots and seafood, chicken teriyaki with bean sprout medley
     • desserts: carrot muffins, carrot cake
3. Eggs
   • Eggs are a cheap, healthy, and versatile source of protein. They’re also quick and easy to cook.
   • Eat them as a standalone meal or add them on top of fried rice (see kimchi fried rice recipe here) or noodle soup dishes (see ramen recipes here and here).
   • They are versatile enough to be used in many different types of recipes. For example:
     • breakfasts
       • recipes: egg and cheese muffins here, poached eggs with hollandaise here, pancakes here and here, waffles here, one skillet breakfast here
     • Chinese dishes
       • recipes: stir fried shrimp and eggs here, salted eggs here, vinegar trotters here, braised eggs here, steamed egg dish here, stir fried tomato eggs here
     • dressings
       • recipes: egg yolk vinaigrette here, caesar dressing here
     • breads and pastas
       • recipe: carbonara here, ravioli here
     • burgers, meatballs, and loaves as a binding agent
       • recipe: carrot, corn and chickpea loaf here
     • batter/coating for fried foods
       • recipes: onion rings here, crispy cornflake baked chicken here, potato pancakes here, chicken parmigiana here
     • desserts or egg wash
       • recipes: Hong Kong egg tarts here, crepes here, cookies here, cakes here, cheesecakes here, pastry crust here, pie filling here, danishes here, butter tart filling here, lemon tart filling here, frostings here, custards here and here, meringues here, pavlova here
   • They also make a great vehicle for using up leftover ingredients (i.e. omelettes)
   • I also love that eggs can be eaten at any meal.
   • Don’t forget that you can experiment with chicken, duck, goose, and/or quail eggs.