This is the time of year I look forward to most as a cook. The days are getting longer and warmer and the promise of a bountiful harvest is on the horizon. That's why this time of year I like to turn inward, and in the same vein as Spring Cleaning, I ensure that my pantry and fridge is prepped for the season as well. As a home cook, or even as a chef in a restaurant, you always want to keep a well-stocked pantry of "basics," those items that have myriad uses, can be used with multiple foodstuffs, or that could complete a meal. The following is my attempt at an inventory that can be useful to you (and me!). Make sure to check and keep expiration dates on all of these items, especially dry goods that sometimes can be neglected.

In The Pantry

Canned tomato – Aim to keep the diced variety, with or without spices, as well as tomato paste. You can always blend a can of tomatoes to get smooth tomato sauce for a quick weeknight pasta feast!

Canned beans – I enjoy keeping black, cannellini, kidney and chick peas. They can be drained and added to salads, mixed with a dressing and fresh herbs for a salad themselves, or, especially with black beans and chick peas, can be blended to make a dip.

Canned or boxed stocks and broths – It's always a good idea to keep these on hand for a quick soup or to boost a gravy or sauce. Get the low sodium types. Trust me, you won't miss the salt.

Grains, pastas and legumes – If possible, purchase whole grain rices (brown, wild, red, etc.) and pastas, including couscous. White rice and bleached flour pastas contain more simple carbohydrates than their (more tasty) whole grain varieties. Also, try new grains, such as quinoa or barley, which pack powerful nutritious punches. As for legumes, my favorite to keep around are lentils because they generally do not require soaking and take less time to cook than dried beans (hence my canned bean suggestion).

Flours and other powders – I always try to have three types of flour on hand: unbleached all-purpose, whole wheat and cake. In addition, I keep stone ground cornmeal for creamy polenta or corn bread. Also, to complete your baking needs, keep baking soda, baking powder and cornstarch. All of these should be kept in airtight containers in a cool, dry, dark place.

Nuts – Besides a delicious snack (one to which I have a slight addiction), nuts make wonderful additions to salads, stuffings, cookies, even sauces as a ground paste. I like to keep an assortment of untoasted pine nuts, peanuts, blanched almonds, pecans, or walnuts. I can toast them if necessary, either in the toaster or on the stovetop. You can also make candied nuts, which are a delicious treat! Whip some egg whites until almost stiff, fold in the nuts and desired sugars and spices and dry in a low-temperature oven until firm (use some parchment paper so they don't stick to the pan).

Dried fruits – Similarly, dried fruits can add an unexpected kick to a lot of foods, including rice and couscous dishes. In my pantry, I always have at least one of the following: dried cranberries, raisins, prunes, figs or apricots. Another great use for dried fruits: throw them in stews, particularly lamb, to lend sweetness to the meat.

Sugars – White sugar, less refined and/or organic sugar is pretty much a staple of the American diet and kitchen. However, other sugars to consider keeping around include light brown sugar, dark brown sugar, turbinado sugar, honey, and molasses. These are mostly used in baking, but can be essential to some Asian sauces. Mix together soy sauce, fish sauce, rice vinegar and some brown sugar for a great stir fry sauce!

Oils – I always keep a large vat of inexpensive olive oil on hand for cooking. For making salad dressings, I like to have a nicer extra virgin olive oil (one that I'm not going to heat). Also, for quick dressings, I like to drizzle over lettuce or in soups specialty oils, such as hemp oil, avocado oil, walnut oil, or pumpkin oil. And just in case I get in the mood for fried foods, I keep some canola or other high-temperature vegetable oil on hand.

Vinegars – I can't live without balsamic vinegar! I like it straight from the jar on salads, or reduced as a sauce on meat. Mmmmm! In addition, keep rice vinegar, apple cider vinegar and/or a specialty variety, such as sherry vinegar.

Sauces – Other things to consider keeping around include low-sodium soy sauce, fish sauce, mustard, and Worcestershire sauce. Some of these might need to be kept in the refrigerator, so check the labels.

Spices – Most importantly, keep good salt (preferably kosher) and pepper (preferably whole in a mill). Other than that, decide what you can't live without. I can't live without cumin, curry powder, cardamom, mustard seed, fennel, cinnamon, nutmeg, cloves and chili powder.

Potato – It's always a good idea to keep some sort of starchy vegetable in your pantry, and potatoes are perfect. They keep a good while as long as they're in the dark and have good ventilation. Go for Idaho, Yukon Gold, baby red or yams. They can be roasted, fried, boiled or pureed.

Onion – Always keep at least one each of yellow or white onion and red onion on hand. Use the former in cooking and the latter mostly for salads or stir frys.

Tomato – In these pre-summer months, I like to keep Roma tomatoes for sandwiches and cooking, because they are less expensive, you're less likely to run across a mealy one (yuck!), and you don't necessarily have to peel or seed them for cooking. Like cherry and grape tomatoes, Romas can also be roasted in the oven at 350° for about 15-20 minutes to caramelize the sugars. Surprise a self-professed tomato hater by adding them to salads or stews.

In The Fridge and Freezer

Celery – One of the triumvirate of French cuisine, use celery as an ingredient or a main dish (or snack, avec peanut butter). If it gets flimsy, throw it in a pot with some carrots, onion and water and simmer yourself up some amazing veggie stock!

Carrots – A teammate of celery (along with pantry-dwelling onion), carrots can be used as an ingredient or by themselves. Wait until the fall when the sweetest carrots will be gracing the farmers' markets…

Herbs – Yes, fresh herbs spoil. However, there is no substitute. Keep parsley, rosemary, thyme, sage or cilantro wrapped loosely in plastic bags in a humidified drawer. Try to dry them before storing if they've been sprayed by the store. Ah…basil. I only buy basil if I know I'm going to use it soon. If you have some and it starts going bad, wash it, pick it, throw it in a blender or food processor with some toasted pine nuts, blanched almonds or walnuts, add some olive oil and salt, and voila! Pesto!

Bread – If you're like me, you don't eat bread fast enough before it molds. That's why I started keeping mine in the freezer. I can thaw sliced pieces as I need them. Also, if you have half a stale baguette or other loaf leftover, pulse it in the food processor a few times to make crumbs, then freeze them for the next time you need bread crumbs.

Eggs – Another kitchen essential is the egg, which is a necessary ingredient in so many dishes and a dish itself. It is one of the most versatile members of the food family. In fact, so much so, it is worth an entire article. For now, just keep them handy.

Butter – Preferably keep sticks of unsalted butter. You can always add salt later!

Milk and cream – I don't always have both, particularly because I drink a lot of soy milk, but you need these dairy essentials for cooking. Reduced cream with a little salt, pepper and chopped herb makes an amazing sauce (add sautéed mushrooms and you have a piece of heaven…try it on a NY Strip steak).

Cheese – Yum. I always keep a slicing cheese for sandwiches or snacking (such as cheddar or brie) and a crumbly cheese for salads and adding to sauces (bleu, goat and feta are most common).

A few other things I can't live without: whole grain tortilla wraps, low-sodium lunchmeat, natural peanut butter, mixed greens and yogurt. Having these items on hand helps me make good food choices when I get hungry. I hope this list helps you get organized for a delicious season! And let's all keep our fingers crossed that Mother Nature provides our farmers with more rain this year so we can all eat fresh local produce!