What's Always in our Fridge - Magnolia Stripes

Refrigerated Staples in our House

Ok, guys, I’m flinging open our refrigerator doors! I’ve shared some of my pantry essentials for entertaining and thought it was about time to give you a peek into my fridge after being inspired by this thread on Reddit (no, I didn’t submit my fridge photos!). There are a few items we always have on-hand that make quick weeknight dinners and entertaining on the fly a bit easier. So, (drumroll, please) here they are!

Hummus. We always prefer to make our own when we have the time since we have so much more control over what’s in it when we do – and making it is actually a breeze. This is a great, filling appetizer and can pair with anything from crackers to vegetables to pita chips.

Veggies. I discovered recently that carrots and celery just don’t get eaten in our house unless they’re cleaned and chopped. Anyone else? So, we’ve taken to rinsing and slicing them up as soon as they come home. This also makes whipping up a quick plate of veggies with a dip, an olive oil and balsamic vinegar blend, or hummus a breeze when guests stop by to watch the game, drop off something, or say hello.

An array of creamers. It might be because our home is often the hub for friends meeting up to head out to various events (from home tours to The Plains), but impromptu coffees are the things I make the most on the fly. I always try to have a good selection of creamers – and always non-dairy creamer for friends and neighbors who may be sensitive to dairy. I love the Califia Farms creamers, especially the Mint Cocoa and Pumpkin Spice.

Ground meat. This is the best item for casual dinner parties because it cooks fast and the possibilities are nearly endless. We use lean ground turkey most often. It can go from taco night to burgers in lettuce wraps to Italian meatballs in a flash.

Lemons and limes. Lemons and limes are the magical ingredients in any dish. A squeeze or two of lemon juice can brighten up leftovers instantly and add a wonderful acidity to anything from guacamole to a cocktail for happy hour. After all, you’ve always got to be ready to garnish at a moment’s notice!

Apples. We always have apples in our fridge. The ones there currently are from our last trip to Hartland Orchard in Markham. These fruits are easy to dice up for a quick sauce over a pork tenderloin, peel and bake with cinnamon and sugar, or serve in slices on a cheese board.

Spinach. Another versatile veggie that can go from dinner (slightly wilted next to a piece of wild-caught salmon and wild rice) to lunch (who doesn’t love a wonderful spinach salad with goat cheese, pomegranate seeds, and candied pecans?) to breakfast (hello, omelettes). It’s another star of the fridge.

Liquid egg whites. I learned to keep these on-hand a long time ago and was reminded once again at Thanksgiving when I was tasked to separate out a dozen egg yolks from egg whites for a meringue topping on Mom’s fabulous lemon custard tarts. This shortcut makes baking and brunching a breeze.

Jams and jellies. I am a huge fan of Bonne Maman jams and preserves. They are the absolute best. So much so that my amazing hubby ordered their sold-out Advent calendar from France for me. Yes, he IS the best. And yes, I am documenting all of them. Be sure and follow along on my Instagram Stories. We are also lucky enough to have fresh, homemade jams and apple butter from his fabulous grandparents. Thanks to them, we are stocked year-round with pickled veggies, apple butter, and all the jams we could ask for.

Onions and garlic. While not exactly in the fridge, these items are always in our home. We try to keep red onions, shallots (the sophisticated cousin of regular onions – with a fantastic flavor), and yellow onions always stocked, in addition to garlic cloves. These are the base of so many dishes.

Avocados. These are also power players in the kitchen – and perfect for meatless Mondays. We love them freshly sliced with a bit of lime juice, garlic salt, and cracked black pepper – or Trader Joe’s Everything But the Bagel Seasoning.