A strong pantry is a sexy thing. Really, it says I’m ready to go and want for nothing. It says give me a few minutes, maybe a half hour, and I’ll make you something delicious. It says listen: I’m organized, resourceful, potentially frugal (if that sort of thing turns you on), and probably improvisational, which speaks to creativity and flexibility.

Maybe. At least that’s what I vibe when I see a well-armed cupboard, but that’s me. I believe that a strong pantry (and by pantry I mean something bigger such as cupboard, fridge, and freezer), with its ground cumin and smoked paprika, canned beans and bulk grains, and eggs and lemon for example, has the potential to see you through many scrappy (but satisfying) meals on its own. 

But there’s more. Not only is a strong pantry a self-sufficient thing, it allows us to enhance what else we bring into the house. A rotisserie chicken, for instance. Using our staples, let’s pair it with some rice. Or shred it into a chicken salad with olive oil, herbs and lemon. The carcass, along with stock vegetables, can gift us a pot of broth. Further, our pantry can extend what we already have, such as dull-looking leftovers reinvented with an over-easy egg on top and a drizzle of good olive oil. (We do this often enough in our house.)

With further zeal I'll say this: a strong pantry offers us a foundation. And foundation is what we need with any practice; we can always refer to it and use it to step forward. I have a built an entire page on the Basic Pantry and still believe in its magical powers. Visit that list, and see how your kitchen stacks up. Be imperfect about acquiring these things at first. Do what you can, gather some of them on sale, and others from a little spice shop you just happened into.

Want more? Register for my Cupboard-Inspired class at the Mississippi Market Natural Foods Co-op in St. Paul. We'll discuss the build of a strong pantry, how to make the most of it, and chatter about all its benefits.

Meal Planning with Chef Kristin: Cupboard-Inspired

Tue, May 22, 2018
6:00 PM – 8:00 PM CDT

Mississippi Market- East 7th
740 East 7th
Saint Paul, Minnesota 55106


5 Questions: Jen Prestegaard


I'm so delighted to introduce you to my friend and longtime client (or 'eater' as I like to call those I support in the kitchen), Jen Prestegaard. Her charm is certainly reflected in her daughter's face in this photo. I have always admired Jen's zeal for good food, and her determination to share this energy with her own family, most importantly her two young daughters.

What does eating well look like for you?

When I am eating well, I am sharing a meal in the company of others. A nourishing start to my day includes a yogurt bowl with fresh berries, nuts and perhaps even cocoa nibs or chocolate chips. All washed down by a cappuccino in a mug made by someone who knows my name. Greens for lunch and a hot meal for dinner that I've planned ahead. I am off my game when I have a line-up of disposable coffee cups and pastry bags in my car. If you see me with a Taco John's bag, it usually means I need an intervention.

What is a favorite and reliable everyday dish for you and your family?

At the ripe age of 42, I have perfected the art of the take-out dinner. The Trader Joe's stir-fry bag with an over easy egg, pasta/peas/cheese and Friday night pizza delivery were once standbys. I have grown more confident and adept with Goosefoot's meal planning service however and now love warming up a homemade chowder or soup from the freezer, whipping up an omelet or throwing together a pasta sauce. Brinner (breakfast dinner) is a always a solid win in our house because the kids love bacon, pancakes, cheesy eggs and all the accessories.

Can you share a defining food memory?

Like most, all food memories lead to my mother. My mom devoured cookbooks when she was alive and I remember her (at least weekly) concocting a recipe for a work potluck. Her specialty was the appetizer although most involved a frightening amount of cream cheese. Her holiday dinners were massive spreads. The twice-baked potatoes, the red hot jello salad, the head of cauliflower doused in bearnaise sauce and nearly a dozen tupperware containers of cookies. Without fail, we'd be halfway into a holiday meal and Mom would exclaim that she'd left the crescent rolls in the oven and burnt them to a crisp.  

Traveling took my taste buds captive and changed everything. A frisee aux lardons salad in Times Square before a Broadway show, fresh macarons from Laduree in Paris and every morsel tasted in Sonoma County. The Macaroni and Cheese Gratin and roasted red pepper soup at Underwood Bar is my most memorable meal ever. And I want to start every day at the Inn at Occidental with their breakfast buffet and fresh granola, proceed to wine and cheese hour and drift off to bed with hot cookies and cocoa.

What topics around food are you most interested in, and why?

I'm very interested in enjoying the simplicity of food. For too many decades, food was confusing. The food labels, to meat or not to meat, the calories, superfoods, the cooking shows, bulk shopping, cleanses, slow cookers, aargh...I just want to eat real food that makes me feel good and know that it came from a good place. My greatest hope is that my children develop a relationship with food that empowers and inspires them.

I have to ask. What would you hope for as a last meal on this earth?

After much thought, I want to have my last meal at the lake cabin.  Grilled turkey and fresh corn on the cob with butter dripping off it.  I want a salad that tastes good (absent the iceberg lettuce and bottled salad dressings I grew up on).  And I want my mom's homemade strawberry pie . . . like only she could make it.

Traveling took my taste buds captive and changed everything. A frisee aux lardons salad in Times Square before a Broadway show, fresh macarons from Laduree in Paris and every morsel tasted in Sonoma County. The Macaroni and Cheese Gratin and roasted red pepper soup at Underwood Bar is my most memorable meal ever. And I want to start every day at the Inn at Occidental with their breakfast buffet and fresh granola, proceed to wine and cheese hour and drift off to bed with hot cookies and cocoa.

Ireland Revisited


I arrived in Cork City, Ireland, on a spring day in 2005. But my luggage had not, nor my kitchen knives, or anything that tethered me to home. I was bare, and on my way to begin an adventure in cooking at the tiny and perfectly quirky Ballymaloe Cookery School for a spring/summer immersion course.

That program changed me. I walked in a little arrogant, expecting some affirmation of my culinary expertise. And then I let it all go. I really had to since the course was impressively rigorous, reaching far beyond my current scope. The school sits on its own working farm, where animals pasture and vegetables grow in abundance, all beside the shores of the Celtic Sea. All is collaborative and integrated, and that is the point.

The small group of us international students milked cows before dawn and baked bread in early ovens. We cooked difficult dishes in cramped kitchens, all under the serious eyes of instructors, including the matriarch, Darina Allen. This woman, in this unassuming place, really offered up the big picture on sustainable eating and cooking, down to saving kitchen scraps for the chickens who, in turn, provide compost for the garden beds.

I’ve been rereading her book Forgotten Skills of Cooking, and feel particularly soft since it’s March when St Patrick’s Day (a day, by the way, that is deeply unrecognized in Ireland) awakens our fascination with this faraway place. I always make a few proper Irish soda breads this month and bring them along as gifts. In Darina’s honor, here is my soda bread contribution in the way of scones.

Buttermilk Scones: Sweet or Savory

                        Makes 8 scones              

We make these all the time in our house; I could make them blindfolded, if it wasn’t for the hot oven. Whether or not they are sweet or savory, we always smother them with salted butter. This recipe looks long but that’s because I’ve folded in a bit of baking wisdom!



4 cups all-purpose flour (or in combination with whole wheat pastry flour; plus extra flour for dusting)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar
1 large egg
15 oz buttermilk
Refer to any notes and variations


Apron On

Preheat your oven to 425°F. In your largest and widest bowl sift 4 cups, of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, and 2 teaspoons of sugar. Mix well with your hands or use a whisk. Look below for ideas on adding any additions. Mix or whisk well again once you’ve added any addition. (Of course, you can also make these plain, without any addition; they are just as delicious.)

Into a large measuring cup (or bowl), break one large egg and whisk briefly. Add 15 oz of buttermilk to the cup (or bowl), and whisk well. Make a well in the dry ingredients, and add in most of your buttermilk, leaving behind  ¼ cup or so. (This leftover is insurance, in the case your mix is too dry, and also can be used to glaze your scones before they go into the oven.) Place your largest cutting board (or use a clean counter space) and dust it liberally with flour. If you are using a baking stone, make sure it is on the middle rack of your oven, or ready a cookie sheet with a length of parchment paper (not wax paper), or if you don’t have parchment, dust the sheet lightly with flour.

Now, using your hands (a fun, messy, and more direct approach) or a wooden spoon, patiently and little-by-little incorporate the dry ingredients into the wet, working from the inner reaches, circling outward. (This may be clumsy at first, but the more your practice it the more at ease you will become. The idea is to not overmix your dough, but to be light-handed; this will be at first an imperfect process. Overmixing diminishes the lightness of the final product). If your dough is still too dry and not coming together into a shaggy ball, add just a bit more of your buttermilk to tidy it up. Roll it out onto the edge of your cutting board, and then flip it over one more time to the middle of your cutting board; the flour on your board should prevent sticking. Rinse and dry your hands. Flour your hands and pat your dough gently into a circle with 1-inch height.


Divide the dough into 8 triangles, as you would for a pizza. With a brush, or your fingers, glaze each scone lightly with any remaining buttermilk and egg mix. Place each scone onto the baking stone, or your cookie sheet, and bake for 15 minutes. Turn the oven down to 400°F and bake for a further 5-10 minutes, until they’re golden. Let them rest on a cooling rack.


  •  For sweet scones, consider adding to the dry ingredients ¾ cup of dried fruit or crystallized ginger (chopped, if the fruit is large-cut), ½ cup chocolate chips or chopped bittersweet chocolate. For savory scones, consider adding to the dry ingredients a few tablespoons of a finely chopped fresh herb, such as dill or rosemary, or a seed such as cumin or fennel.
  • Store your scones in a Ziplock-style bag, well after cooling, or freeze any for later.
  • Beyond triangles, you can stamp your scones into any scone-favorite shape.

Recipe: Citrus Fruit Salad, Two Ways


We’re still in the heart of citrus season, and there are many delicious options to choose from. Make a habit of asking your grower or market’s produce manager which is best at the moment. I’ve given you an instruction on properly peeling and segmenting citrus fruits at the front of this recipe; remember to have fun and keep practicing. Two very different salad ideas here; serve the simple salad any time of the day, and serve the elevated salad as an impressive side dish for supper.


For Simple Citrus Salad:
2 oranges
2 grapefruit
Fine sugar or honey
Fresh mint
For Elevated Citrus Salad:
3 oranges
1 small shallot (optional)
Balsamic vinegar (or white wine vinegar)
Sea salt and black pepper
Extra virgin olive oil
2 grapefruits
1 avocado (ripe, but firm)
Fresh mint
Other optional additions: green grapes, fennel, beet, carrot, lettuce greens or arugula, and/or smoked salmon

Serves 4

Instruction: Learn to Peel and Segment Citrus

Using a small sharp or serrated knife, cut a slice off the top and bottom of the fruit through to the flesh. Now, working from top to bottom, following the curve of the fruit, cut away a strip of skin and the white pith beneath it; continue this around the entire fruit. Now, hold the fruit firmly in your hand over a bowl, noticing the white edges of the membranes separating the sections. Slide your knife down one side of a segment, as close to the membrane as you can, cutting it from the skin, and then do the same on the opposite side the section, meeting at the bottom. Pull, or slide out the section into your bowl and repeat with the other segments. Set aside the membranes of your fruit; you’ll be using them soon.

Way 1: Simple Citrus Salad

Following the instructions for peeling and segmenting above, do so with 2 oranges and 2 grapefruit, reserving the membranes of the fruit. Squeeze the membranes with their juice over the segmented fruit in your bowl. Gently stir in 1 tablespoon of fine sugar or honey and 1-2 tablespoons of finely chopped fresh mint. Voila!

Way 2: Elevated Citrus Salad

This salad entails an orange vinaigrette, and so let’s make that first. In a small bowl, or jam jar (where you can simple shake the ingredients together), mix 1 teaspoon zest and the juice of 1 orange, 1 minced small shallot (optional), 2 teaspoons balsamic vinegar (or white wine vinegar),1 teaspoon of honey, a good pinch of sea salt and twist of black pepper, and 4 tablespoons of extra virgin olive oil. Set aside. Taste for seasoning.

Following the instructions for peeling and segmenting in the instruction, and do so with 2 oranges and 2 grapefruit; simply drink the squeezed juice from the reserved membranes. Slice 1 avocado (ripe, but firm) into the bowl with the citrus segments and add 1-2 tablespoons of finely chopped fresh mint. At this point you can include other additions, such as: green grapes, sliced fennel (plus fronds), beet and/or carrot (matchsticks), if you like. And you can also serve this salad on crunchy lettuce greens or arugula; in any case, drizzle the orange vinaigrette over it all. One unexpected, but fitting, addition to this salad is smoked salmon; that addition would certainly make for a more interesting and substantial salad.  


5 Questions: Jeannie Farrell


Do you know Jeannie, everyone knows Jeannie. In my neighborhood that is. A woman tuned in, she is the one who orchestrates the neighborhood meetings and potlucks; she is that soul. Earnest gardener and true home cook, Jeannie discusses how the kitchen is a venue for experimentation and learning; all the while with two small daughters and a rambunctious puppy at her busy heels.  

What does eating well look like for you?

When I am eating well, I am baking and making good food for my family.  A sweet potato, maple sausage and parmesan egg bake or blueberry muffins for breakfast.  Trying a new vegetarian recipe or going with the old standby of meat and potatoes for dinner.  Eating well for us is eating organic as much as possible and buying meat that is ethically raised – either from our local co-op or directly from the farmer at the downtown St. Paul farmers market.  

What is a favorite and reliable everyday dish for you and your family?

We love tacos! Recently I discovered a vegetarian taco meat made with baked quinoa – it is so delicious!  A homemade lentil soup with homemade bread always hits the spot for everyone on a cold winter day.

Can you share a defining food memory?

I was born in Melrose Park, Illinois, which at the time had a large Italian population. Most of my mother’s family (her parents were from Sicily) lived there or in the suburbs surrounding. Every summer we would drive to Melrose Park and go to Aunt Millie’s house for the Feast of Our Lady of Mount Carmel Church. There would be a procession honoring the Madonna in front of Aunt Mil’s house.  Inside her house I remember eating the best pizza! I recall it being cooked on a cookie sheet, so it was square and a bit salty (I am guessing anchovies) and did not have very much sauce, if any, on it. Oh, how good it was! After the parade we would walk to the carnival and eat Italian ice out of paper cups – as a little girl I looked forward to that Italian ice all day!  I also loved going to visit my grandma’s side of the family on Christmas Eve and eating cucidati (Italian fig cookies) and pizzelles.  My mom passed away when I was nine, but those fig and almond flavors always make my heart feel warm and connected to her and her family.

What topics around food are you most interested in, and why?

I was never allowed to help in the kitchen as a kid, so I never learned how to cook. I met my partner, a chef, when I was 24 years old. At the time, my specialty was making a poached egg – and that was about it.  Sean started helping me learn to cook and I am still amazed when I find things that I can do on my own or find a new way or process for making something in the kitchen.  Years ago, I was thrilled when I found out I could make my own yogurt.  Last year I took up kombucha and kvass making. I also love learning about how food can be used in the healing process. During flu season I make Elderberry syrup for my family and homemade fire tonic for Sean and I. it feels so good to take care of myself and my family in this simple way.

I have to ask. What would you hope for as a last meal on this earth?

Such a tough question! I am sure my answer would ebb and flow depending on the day, week, year. Currently, if I had to choose it would be good bread with olive oil and salt, cut up grapefruit, cashews, hard salami, a nice white cheddar, fig jam and crackers and chocolate cake with chocolate frosting and raspberries on top served on a lovely table with candles and fresh greenery or flowers.

Snack Time: Warm Nuts w/ Garam Masala


A bag of naked almonds were poised in our cupboard, and so I turned on a low oven, rubbed them with a bit of olive oil, and roasted them for not very long before the house became aromatic--

While they transformed in the oven, I took down a book by Madhur Jaffrey, esteemed Indian food writer, and did a bit of reading up on garam masala, that sweet and savory Ayurvedic spice blend.

Of course I would sprinkle the almonds with it, perfect match. Wonderful way to warm and nourish, and a surprise snack for my daughter once off the bus. Jaffrey told me to make my own blend, and offered her own recipe. That’s what I did, grinding slowly and trans-like seeds and spices...

Warm Nuts with Garam Masala

Makes 2 cups

These are quite comforting, warm and spiced, and make a great snack. Garam masala is itself an aromatic Indian spice mixture made up of cardamom, clove, black pepper, cumin, nutmeg, and cinnamon; you may easily find it in the spice section of your market. Although my daughter isn’t a big nut fan, she always gravitates toward these when I make them. Put out a bowl of these for company, or for something to munch on after school or before supper.


 2 cups raw (unsalted and unroasted) nuts, such as whole almonds, pecans, walnuts, and/or cashews
Oil or butter
Garam masala
Kosher or sea salt

Warm Oven

Preheat your oven to 300°F. Toss 2 cups raw (unsalted and unroasted) nuts, such as whole almonds, pecans, walnuts, and/or cashews with 1 teaspoon oil or melted butter. Once the oven is hot, pour the nuts onto a large sheet pan, in a single layer, and roast for about 20 minutes.

Smelling Good

Remove the nuts from the oven and toss immediately with 1 tablespoon of garam masala, 1 teaspoon sugar, and 1 teaspoon kosher or sea salt.

CHEF NOTE: While reading up on garam masala I noticed Madhur Jaffrey—esteemed Indian chef—suggests that it’s easy and ideal to make your own mix at home. This is her recipe, all to be ground in a spice or coffee grinder or mortar and pestle: 1 tablespoon cardamom seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns, 1 teaspoon whole cumin seeds, 1/3 of a nutmeg, and 1 3-inch cinnamon stick (broken up). Looks like it’s time to hit the spice shop.


  • Beyond garam masala, consider other cupboard spices that would enliven roasted nuts thinking of ground chile, curry powder, or just simply sea salt and black pepper.



Planting seeds. Time for planting seeds of planting a garden. Deep winter here, and currently shrouded by snow, it’s laughable to conjure a garden. But now the seed catalogs rush in, seducing and igniting.

I keep relatively epic gardens here. So much food, hundreds of perennials. These packets are last year’s, having been tucked into the fridge; they’ll be fine for the upcoming season. Some of my eternal favorites: bush beans, French thyme, baby lettuce mix, nasturtium.

Grow a few things. That’s all. I haven’t full sun anywhere on the property, and we can still eat endlessly during the summer. Be humbled, the garden is that venue.

Five Questions: Iglika Petrova


Photo by Eliesa Johnson

Meet Iglika, the gentle soul behind Sprig of Thyme, a beautiful blog that reflects her love of food and her talents as a designer and photographer. I admire her light touch, her vegetable-focus, and want to hear more from her on her Bulgarian upbringing and her reflections on the food of place. 

What does eating well look like for you?

I grew up eating homemade food prepared with fresh, seasonal produce. So, pretty much anything that is fresh, seasonal and grown with love is eating well for me. Simple things like a thick crusted sourdough toast topped with heirloom tomato and drizzled with olive oil.

What is a favorite and reliable everyday dish for you and your family?

I go through obsession periods. Taco obsession. Avocado obsession. Handmade pasta obsession. Right now I am on a pan-roasted cabbage and cherry tomatoes tossed with dill and yogurt obsession. 

Can you share a defining food memory?

My family owned a small house in the mountains where we spent the summers. The house was passed down generations together with two vegetable gardens and every tree on the property was a fruit or a nut tree. Eating sweet carrots that I just pulled from the ground and cleaned in my shirt is my favorite food memory.

What topics around food are you most interested in, and why?

Local and sustainably grown or produced foods are a passion of mine. I have felt the effects on my body and health from eating both fresh sustainable foods and eating industry crafted food products. The difference was so drastic in a short period of time, so I am sticking and advocating for fresh and when possible local foods. 

I have to ask. What would you hope for as a last meal on this earth?

Tomato, cucumber salad with parsley and olive oil and a huge plate of grilled octopus.