{Not part of my full fridge- but nonetheless a fun purchase from the grocery store!}

Do I owe you guys a food post, or what? Forgive me, my schedule has been a little off lately! Between being away from home for most of last week and catching my (second) nasty cold of the season, I’ve had zero motivation to cook. But luckily, my health has returned and I have a fully stocked fridge and lots of recipe plans in the works.

I don’t know about you, but having a fridge filled with all our favorite foods and ingredients, is one of those pleasures that makes me feel like all is right with the world. Well, maybe just my life! But, truly, it puts me at such ease and makes the rest of my life feel so much more approachable. Earlier this fall I shared my pantry staples, and today I thought it would be fun to give a peak inside my fridge and share what a “full fridge” entails in my kitchen.  Here goes!

Ok, from the top- Greek yogurt, always a staple in my fridge. It’s used in everything from smoothies to dips, or just on its own for breakfast. I can’t live without lemon. It goes into dressings, marinades, and our tea. Next up, fresh herbs (specifically parsley and cilantro). I like having them on hand to throw in dishes throughout the week. The remaining items include hummus for snacking, half & half (leftover but will likely go in a sauce), and the remains of Indian takeout.

Below that is some wine, meat, pitas, and tortillas. The chicken and tortillas are for burritos this week. The pitas go hand in hand with the hummus, and the bacon- likely part of this weekend’s breakfast. On the lowest level we have beer, regular milk and soy milk, fruit, and kale. Pretty self explanatory, but I will say I can’t live without kale these days- it’s such an easy weeknight side dish.

Here’s a little detail of the dairy-ish drawer. I keep things like cheese, cured meats, and olives in this drawer. The veggie drawer was extra full this week, so onions are being housed here. The feta cheese is used for salads (and specifically falafel this week), parm is for pasta, soups, and salads, and the monterey jack will go in the burritos. The pancetta was used in a pasta dish last night. The onions will be used in a variety of dishes and in general are just something I like to have on hand. Not pictured, but in with the onion family, is fresh garlic. I keep a handful of cloves on my counter.

To the right is my veggie drawer, filled with tons of salad making ingredients. We eat salads most nights so I don’t worry about things going bad. We always manage to devour it!

Moving on to the freezer. I am not one of those people who has a freezer filled to the brim, so perhaps this looks a little sparse, but it feels very full to me! I keep frozen berries and fruit on hand for smoothies, pancakes, and oatmeal. The shrimp will be used for dinner some night this week, I’m thinking a roasted shrimp salad (recipe to come!).

On the other side of the freezer I store bread- generally two loaves of whole wheat and a handful of baguettes (which are somewhat buried). I like to buy mini baguettes since they’re perfect for two. Next to the bread we have some quick weeknight meal options- butternut squash ravioli and veggies burgers (I love this masala version from Trader Joes).

It wouldn’t feel like a complete fridge without an ample supply of butter! I like having unsalted on hand at all times for baking, and salted is used in everything from toast to scrambled eggs, sauces, mac and cheese, etc.

These foods technically remain outside the fridge, but our food inventory wouldn’t feel complete without a slew of avocados and bananas for Brandon.

I thought of taking you into my cupboards, but I think you’ve seen enough for now! So, anything look familiar? What are must haves to make your fridge feel full?