STOCKING THE PANTRY

A collection of posts about using the best ingredients. Sustainable ingredients to help lower your carbon footprint.

Best Homemade Sriracha Sauce Recipe

by Lisa LeCoump
November 20, 2023November 22, 2023

This easy recipe makes the best homemade Sriracha sauce – fresher and brighter than the bottled sauce.

Recipes Using Garlic Infused Olive Oil

by Lisa LeCoump
February 4, 2023July 12, 2023

Our favorite uses for our homemade garlic infused olive oil.

Best Marinated Cheese Recipe

by Lisa LeCoump
January 18, 2023July 17, 2023

This recipe for the best marinated cheese works well for two reasons. Marinating the cheese can add flavors, enhancing the cheese and it can keep the cheese fresh for months.

Easy Instant Pot Hummus Recipe

by Lisa LeCoump
November 22, 2022July 12, 2023

This makes the best Hummus – An Easy Instant Pot Hummus Recipe – even the Tahini is made from scratch, but with a really easy method.

Growing Microgreens at Home

by Lisa LeCoump
November 22, 2022July 17, 2023

Growing microgreens at home is an easy way to add a healthy, nutrient packed, gourmet ingredient to your salads and other dishes.

Farmers Markets

by Lisa LeCoump
August 31, 2022July 12, 2023

If you shop at the farmers’ market, you will be getting produce that is fresh, just picked, ripe and in season, and probably organic as well.

How to Make Real Cream Cheese

by Lisa LeCoump
July 7, 2022July 12, 2023

How to Make Real Cream Cheese at Home Using an Instant Pot

Instant Pot Skyr Recipe

by Lisa LeCoump
May 2, 2022July 12, 2023

Skyr is thick and creamy, similar to yogurt. It is actually a fresh cheese, since rennet is added. It has been made in Iceland for centuries.

Making Homemade Wine Vinegar

by Lisa LeCoump
April 9, 2022July 12, 2023

We found it easy – making homemade wine vinegar from left over wine.

Roasted Garlic AÏOLI Recipe

by Lisa LeCoump
April 1, 2022July 12, 2023

This roasted garlic aïoli served with artichokes was definitely “farm to table”, since we actually went to the farm for the garlic and artichokes and brought them home to our table.

“While traveling the world and looking for the best ingredients, we found that many producers who care about quality also care about sustainability. We discovered that by choosing the best ingredients we had reduced our carbon footprint. A few more changes, and we cut our carbon footprint in half! Then we realized that if everyone did this, it would have a big effect on climate change. Little changes add up to something big. Little things matter. We could save the world, one cookie at a time.”

Professional Photographer - Food Photographer, Wedding Photographer. Lisa was previously the Deputy Agricultural Commissioner, responsible for reviewing and enforcing organic regulations and Environmental Protection Agency pesticide use regulations. She also worked for years as an Agricultural Advisor in California, a farmer in California, and an Agricultural Extension Agent in Thailand. She received a Bachelor of Science in Agriculture from California State University, Chico and studied Integrated Pest Management at U.C., Davis, which involved farming methods that preserve the environment.