It really doesn't take much to make something more elegant, more flavorful and feel a little more special. It's worth the effort to keep a few things on hand to plus any meal. From time to time I'll give you a peek inside my pantry. This is the stuff I almost always have on hand. Bonus: when the rest of the cupboards are bare, I can always whip something up from the pantry.
• Olives. I like Kalamata. Adds a little pungent saltiness to any dish. Also great as a snack for yourself or something you can put out with crackers and cheese if someone pops by.
• Parsley. Fresh herbs are WORTH IT. They make anythig taste brighter and fresher. I almost always have flat-leaf Italian parsley on hand, and then a rotating selection of herbs depending on what I'm making.
I used to worry about using them up before they go bad, but no more. If I have extras that are about to go funky, I chop them up, put them in a plastic zippy bag (smoosh out all the air and seal) and throw them in the freezer. I use them later in soups or other cooked dishes. They're not as bright as fresh, but in terms of flavor, they're still miles ahead of dried.
Don't forget to label--a Sharpie will do it and keep you from wondering what that bag of mysterious green stuff is. Also, if I want to add more later it keeps from from putting the parsley in with the tarragon.
• Lemons. Ah, lemons. Also freezable if perishing. Just squeeze the juice in a little jar or other small food container. Also label. Don't want to confuse it with the leftover frozen wine (good for sauces!)--not that I ever have any. Bonus points: grate the peel with a zester and also freeze. A sprinkle of sunshine in just about any dish.
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