Stocking The Lakehouse Pantry

Welcome to The Lakehouse Kitchen!  

It looks a little bare, doesn’t it?  It’s cleaned and ready to be stocked for a new season at the lake.  Read on to find out how we’re filling the cupboards (and the fridge) for a relaxed summer of easy and delicious meals, impromptu dinner parties and sunny day picnics – all without constant trips to the store!

There’s something uniquely satisfying about arriving at a lake house, cottage or cabin, and settling into a slower rhythm – morning coffee on the dock, long afternoons outdoors, and simple meals shared with good company.  But that relaxed experience depends a lot of what’s waiting in your pantry.  A well-stocked cottage kitchen isn’t about excess; it’s about thoughtful essentials that make cooking easy, flexible, and enjoyable, even when the nearest grocery store is miles away.  Whether you’re planning weekend getaways or extended stays, stocking your pantry strategically can save you time, money, and a few unnecessary trips into town.  From versatile dry goods to long-lasting staples and a few entertaining extras, the right mix ensures you’re always ready to whip up anything from a quick breakfast to a cozy dinner after a day spent outdoors.  In this guide, we’ll walk through how to build a practical, low-maintenance pantry that fits the laid-back, resourceful spirit of cottage living.

Unlike your primary home, these escapes (cottages, cabins, beach houses, lake houses, what-have-you) are often more remote, a little less predictable, sometimes rented, and sometimes shared with family and friends across weekends and seasons.  When your pantry is well stocked, pulling together meals becomes less about planning and more about improvising with confidence.  Our lake house (known simply as “The Lakehouse”) is on an island, a boat ride and a car ride away from the nearest town.  Over the years, I’ve learned how to stock the cottage pantry to minimize my trips to town with a few time-proven strategies.

My Top Strategies For Easy Cottage Cooking:

#1 –  Stock the pantry, fridge and freezer with staples that have a long shelf life or keep well chilled.  Buy ingredients that can be used in many different ways.  A jar of sun-dried tomatoes?  They can be a pizza topping, an addition to pastas, sandwiches, salads and antipasto platters.  Blitzed with a few other pantry ingredients, they become the most delicious and flavourful salad dressing.  One jar, endless possibilities.  Read on for a full list of what I stock and the different ways I use these ingredients.  

#2 –  Have a few go-to recipes and always keep the ingredients on hand.  Let these become your signature summer dishes, whether it be a delicious pasta salad, grilled chicken legs that always impress, or an easy appetizer that travels easily to a friend’s place.  Choose easy things to tuck away in the cupboard for reliable dishes you can always pull together.   For each category below, I’ve linked some of my favourite recipes to make with easy-to-stock ingredients.  Click away on these links for inspiration.  Maybe you’ll find your new summer favourite dishes!

#3 – Time at the lake is meant to be spent at the lake, not at the store.  Drive to town every couple of weeks and do a big grocery store shop, then rely on the farm stands and local general stores for fresh items in between.

#4 – Keep a running list of items you are low on, and restock before you completely run out.  If you do run out of something, in the true spirit of cottage cooking, simply improvise.  No one will mind if the potato salad is missing little bits of celery this time.  If it’s a critical item, see if you can borrow some from a friend or neighbour.  If they don’t have a couple of eggs to spare, then at least it was a nice opportunity to have a chat, and maybe a cup of tea.

#5 – Plan for meal “systems”.  Instead of planning every meal, shop for ingredients that naturally combine into an assortment of dishes.  For example, do you like Italian-inspired dishes?  Stock pasta, jarred sauce, a wedge of good pecorino or parmesan (it stays fresh a long time), garlic, fresh basil and ground meat.  You can now make a classic spaghetti, a baked pasta, meatball sandwiches, pasta salad, soup and more.  Do you like Tex-Mex flavours?  Tortillas, beans, rice, salsa, cheese and chicken will give you rice bowls, tacos, burritos and quesadillas.  What about breakfast?  Eggs, bacon, cheese, bread, maple syrup and basic baking ingredients yield pancakes, omelets, egg sandwiches and French toast.  Meal “systems” are practical for cottage life because they use flexible, overlapping ingredients and adapt easily to changing weather, changing dinner plans and fluctuating guest numbers.

The Well-Stocked Cottage Pantry

Pantry Basics

• Coffee: Let’s start with one of the most important items at the cottage – good coffee.  Stock up on an extra package to make sure you never run out and store beans in the freezer to keep them fresher for longer.
• Tea: Include your favourite varieties for drinking hot or making iced tea.
• Extra Virgin Olive Oils:  Summer-fresh produce needs very little enhancement, other than salt, pepper and a drizzle of good extra virgin olive oil.  Choose a quality bottle of olive oil that is rich in flavour and texture that will taste delicious drizzled over fresh veggies, mixed into dressings and used as a dip for fresh bread.
• Neutral High Heat Oil:  For cooking at high temperatures, choose a neutral tasting oil that has a high smoke point, such as Grapeseed, Canola or Vegetable oil.  Use it in marinades for grilled proteins, pan frying and sautéing fresh veggies.  These neutral tasting oils are also great used in baked goods such as muffins and cakes.
• Vinegars:  If you have limited pantry space, stock basic white vinegar,  apple cider vinegar, white wine vinegar and a small bottle of good balsamic.  If space allows, add other favourites such as red wine vinegar, rice vinegar and sherry vinegar.
• Salts: Diamond Crystal Kosher Salt is my go-to for most of my recipes because of its clean flavour and lower sodium content per volume compared with many other kosher salt brands.  A fine sea salt is a good choice for table use, and a finishing salt with large, crunchy flakes such as Maldon Salt, is good for sprinkling on baked goods, grilled steaks, avocado toast and fresh tomatoes.
• Pepper:  Skip the pre-ground, powdery black pepper sold in grocery stores and opt for whole peppercorns instead.  A pepper grinder is needed, but a good quality grinder can be refilled and will last for years.  Coarser in texture and infinitely brighter in flavour, freshly ground black pepper instantly adds interest to simple meals.
• Dried Herbs and Spices: Even if you prefer to use fresh herbs for most of your summer cooking, there are times when dried herbs and spices work more efficiently, such as in dry rubs for grilled meats.  Stock your favourites, considering garlic powder, onion powder, chili powder, cinnamon, ground ginger, paprika, smoked paprika, rosemary, oregano, basil, bay leaves, cumin, crushed red chili flakes and your favourite steak spice as options.  Dried herbs and spices are expensive and lose potency over time, so consider decanting some of what you already have at home into an airtight spice jar for the cottage.  

Condiments

Condiments are the quiet backbone of cottage cooking – the jars and bottles tucked into the fridge door that somehow make every meal feel complete.  From tangy mustard and smoky barbecue sauces to creamy mayo and bold hot sauces, these flavour packed staples do far more than sit on the side of the plate.  At the cottage, condiments are used straight up for dipping burgers, fries, sausages, and grilled meats, but they also become a building block for easy homemade sauces, marinades, dressings and glazes.  A spoonful of Dijon can turn into a quick salad dressing, while barbecue sauce mixed with maple syrup becomes the perfect glaze for grilled chicken or ribs.  Mayo transforms into creamy burger sauces and dips, and hot sauce adds depth to everything from Caesar cocktails to marinades.  Cottage cooking is all about relaxed meals, simple ingredients, improvisation and maximizing flavour without over complicating things – and a good selection of condiments makes that easy!

• Ketchup
• Mustards: If space is limited and you can only have one, choose Dijon, then add your favourites from there.  I usually stock a grainy mustard, a yellow hot dog mustard and a fig flavoured mustard (it’s amazing on sandwiches and charcuterie boards).
• Mayonnaise:  A good quality mayonnaise in a squeeze bottle is a smart choice, making it easy for everyone to top burgers and build sandwiches while helping minimize contamination from shared knives going in and out of the jar all day.
• Barbecue Sauce
• Worcestershire Sauce
• Soy Sauce
• Prepared Horseradish
• Hot Sauce
• Pickles, olives and capers
• Peanut Butter
• Honey
• Maple Syrup
• Jam

Canned & Packaged Goods

Stocking the cottage pantry with canned and packaged goods is one of the easiest ways to make weekends at the lake more relaxing.  Keeping shelf-stable essentials on hand means you can quickly prepare easy cottage meals, snacks and side-dishes for family gatherings, last minute guests and rainy days all season long.

• Pasta: Long pastas for main courses, short shapes for pasta salads and small pastas (such as orzo) for side dishes
• Canned tomatoes
• Tomato paste: In a tube for when you only need a tablespoon or two, and in small cans for when you need more
• Marinara Sauce:  Keep a jar of your favourite on hand for pizza sauce, pastas and dipping bread or appetizers (hello, mozzarella sticks!)
• Anchovies or anchovy paste: Anchovies are a flavour powerhouse, adding deep savoury, salty, umami taste to recipes without making them “fishy”.  Use in Caesar salad dressing, pasta sauces, pizzas, marinades, vinaigrettes and more!
• Canned chickpeas and beans: For hummus, and quickly adding protein to salads, soups, pastas, grains bowls or making veggie burgers.  Classic Bean Salad is also worth mention, as a classic summer side dish or protein-packed lunch.  
• Canned tuna: Look for the good quality Italian tuna packed in olive oil for best flavour.  Use to make sandwiches and cottage favourite tuna melts.
• Stock or Broth:  Stock up on good quality chicken, beef and/or vegetable broth for soups, sauces, stews and more
• Roasted Red Peppers:  Add to pizzas, sandwiches or blitz into a roasted red pepper dip
• Sun-dried Tomatoes:  These little flavour bombs make the most delicious Sun-Dried Tomato Vinaigrette and jazz up fresh cauliflower into the most amazing side dish
• Rice
• Quinoa:  There’s nothing better on a hot day than not having to turn on the oven.  Make a big bowl of Fresh Herb and Cherry Tomato Quinoa Salad for easy lunches all week long
• Crackers, pretzel chips or other dippers: For appetizers, snacking or adding a crunchy coating to fish or chicken, or topping casseroles.
• Tortilla Chips and Salsa
• Potato Chips
• Marshmallows, Chocolate Bars and Graham Crackers for S’Mores

Baking Ingredients

A well-stocked baking cupboard makes it easy to whip up homemade treats such as muffins, pancakes, cookies and more!

• Flour:  All purpose flour should work perfectly for your cottage baking, but feel free to add specialty flours needed for your favourite recipes, and gluten-free options if needed.
• Sugars: granulated, brown sugar and confectioner/icing sugar
• Baking Powder
• Baking Soda
• Oats
• Yeast
• Unsweetened Cocoa Powder
• Chocolate Chips
• Vanilla Extract
• Sweetened Condensed Milk
• Unflavoured Gelatine: An envelope or two of unflavoured gelatine stashed in the pantry will add structure in warm weather to no-bake cheesecakes, panna cotta, mousses, whipped cream, and whipped fillings in layered desserts.   It’s flavourless and helps many desserts hold their shape and slice more easily in the heat.
• Sprinkles: Add effortless colour and fun to baked goods with a jar of sprinkles.  Keep them on-hand for birthday weekends, rainy-day baking projects with kids or a spontaneous topping for after dinner ice cream.

Nuts, Seeds and Dried Fruit

Include nuts, seeds and dried fruit in your pantry for easy snacking, breakfast toppings and trail-ready mixes.  During warm weather, nuts and seeds can turn rancid more quickly, so it’s best to keep them sealed in airtight containers in the freezer to prolong freshness and shelf life.  This simple step helps preserve their flavour, texture and healthy oils throughout the season.

• Nuts: Include any assortment of almonds, walnuts, pecans, cashews or your favourite nuts for making Sweet and Spicy Cocktail Nuts, or adding to salads, baking, cheese boards and more.
• Seeds: Chia seeds, sunflower seeds, pumpkin seeds or sesame seeds are all handy  to have on hand for baking, salads and breakfast bowls.  Strawberry Chia Seed Pudding made with in-season strawberries is a delicious make-ahead breakfast.
• Dried Fruit:  Dried apricots, dates, cherries or cranberries are great for adding to baked goods and cheese boards, and are delicious sprinkled over oatmeal.

 In the Fridge

Long-lasting refrigerated items make lake house cooking simple and stress-free.

• Hard Cheeses: Pecorino Romano or Parmesan keep a long time when properly wrapped and stored in the fridge, and add rich flavour to simple meals.  Other good options include Gruyère, Gouda and Asiago. 
• Dry-Cured Salami:  Whole, unopened dry-cured salami can last several weeks in the fridge.  Keep it on hand for grazing platters and snacks.
• Lemons, Limes and Oranges:  Citrus fruits can last quite a while when stored in the fridge, especially in the crisper drawer, and add instant brightness to grilled fish, vegetables, vinaigrettes, marinades and drinks.
• Cream Cheese Blocks: Sealed blocks of cream cheese last for weeks in the fridge and are perfect for whipping up appetizers such as Creamy Crunchy Dill Pickle Dip, or adding to baking.
• Greek Yogurt: Check the expiration date carefully at the store before purchasing, but Greek yogurt can often last a couple of weeks.  Eat it for breakfast, blend it into smoothies or mix it into creamy dressings such as Herb Garden Buttermilk Ranch or Creamy Cucumber Dill Dressing.  Greek yogurt adds nutrition, moisture and tenderness to baked goods, such as in Old Fashioned Cinnamon Sugar Donuts or Raspberry Chocolate Chip Muffins.  It’s great as a sour cream substitute on tacos, baked potatoes or chili, and tenderizes chicken in a marinade.  
• Butter
• Eggs:  Eggs last a long time and are good for just about everything from breakfasts to baking.  If you like devilled eggs, take note that slightly older eggs that have been in the fridge for a week are easier to peel.  Eggs are also a kitchen hero when groceries are running low, turning bits of cheese, herbs, vegetables and leftovers from the fridge into a satisfying omelet. 
• Whipping Cream:  If you have whipping cream, you have dessert!  From simple berries topped with maple syrup and cream, to easy-to-make panna cotta, to toppings for pies, shortcakes and crisps – whipping cream solves dessert.  With an expiration date that is often weeks and weeks away (check expiration dates carefully at time of purchase), you can keep whipping cream in the fridge for all your dessert needs.   

In the Freezer

A well-stocked freezer is the real backbone of an easy, relaxed lake house kitchen, helping you stay prepared without constant trips to the store.

• Meat: Chicken, pork tenderloin, steaks, ground beef, ground turkey stashed in the freezer mean you have the basis for an endless assortment of dinners.  Make Really Simple, Really Good Beef Burgers or Smokey Sweet Grilled Chicken Legs using meat from the freezer and a handful of other pantry ingredients.
• Frozen Shrimp:  Look for good quality frozen shrimp and keep them on hand for dinners, lunches and appetizers.
• Bacon and Sausages:  These breakfast staples also add delicious flavour and moisture to an assortment of dishes.  I like to keep big, juicy, Italian sausages on hand for grilling or adding to pastas.  Bacon adds extra interest to sandwiches, salads and appetizers.
• Frozen Peas, Spinach and Edamame:   Edamame beans in their pods makes a fun and nutritious snack for a gang of hungry kids.  Frozen chopped spinach becomes spinach dip or a stuffing for pasta shells.  A bag of quality frozen peas supplies a near-instant vegetable side dish when the fresh veggies run out.  Simply blanch the peas to tender crisp and mix with a little butter and some fresh herbs to add a quick pop of colour to your dinner plate.  Peas are also a great addition to salads, pastas, risottos and grain bowls, adding texture, brightness and a burst of sweet flavour.  (Incidentally, a bag of frozen peas also makes a great ice pack for a minor injury.)
• Bread, Buns and Tortillas: Freezing bread products keeps them fresh in warm weather and they thaw quickly at room temperature.  Buns are perfect for burgers, pulled pork and breakfast sandwiches.  Tortillas are especially versatile – use them for wraps, quesadillas, tacos and even crispy, baked chips.
• Puff Pastry Dough: Frozen puff pastry can turn a handful of ingredients into something impressive with very little effort.  It’s great for easy tarts and galettes filled with ripe berries, tomatoes, carmelized onions or cheese.  It works well for hand pies, sausage rolls or baked pastry-wrapped brie for a simple appetizer.  You can even cut it into strips for cheese straws or use it as a topping for pot pies.  Because it bakes up flaky and golden with minimal effort on your part, puff pastry is an easy way to make everyday ingredients feel special.
• Fresh Ginger: Fresh ginger keeps well in the freezer and is even easier to use that way.  Once frozen, it can easily be grated directly into dishes, making it quick to add to stir-fries, marinades and teas, or making this chilled Spring Roll Noodle Salad.  Buy it once at the beginning of the season, wrap it well and store in the freezer.  Grate just what you need and return the rest to the freezer for the next time, ensuring you always have fresh ginger when you want it.
• Vanilla Ice Cream: Ice cream and cottages are synonymous, so don’t forget to add at least one tub of ice cream to the freezer.  A good quality vanilla ice cream pairs easily with warm desserts like fruit crisps, pies, brownies and cobblers, where it melts into a rich sauce.  It can be used to make quick sundaes with berries, hot fudge chocolate sauce, nuts and sprinkles, or blended into milkshakes and floats for an easy treat.
• Your favourite frozen heat-and-serve snack:  From spring rolls, to spanikopita, to sausage rolls, keep your favourite frozen ready-made snack on hand to satisfy late-night cravings, nosh on during rainy-day board game sessions or serve to last minute guests.

Produce

Most produce is best enjoyed fresh from the store or the farm stand, but a few hardy staples can be kept on hand in a cool, dark, well-ventilated space to bridge the gaps between shops.

• Onions
• Garlic
• Potatoes
• Cabbage

An Herb Garden

A small, low maintenance herb garden is an easy way to keep fresh flavour on hand at the cabin without frequent trips to the store.  It also allows to pick just what you need for a recipe, reducing waste.  Herbs like basil, parsley, chives, mint, rosemary and thyme thrive in containers that can be kept in a sunny spot on the deck for easy access while cooking.  Many hardy varieties, such as thyme, rosemary, mint and chives, will even come back year after year in the right conditions, making them especially convenient for seasonal living.  With just a few pots or containers, and regular sunlight, you’ll always have fresh herbs ready to brighten simple meals, marinades and salads.

For The Bar

Make it easy to shake up refreshing drinks, entertain guests and enjoy relaxing evenings at the lake.  A well stocked bar helps you create everything from casual summer cocktails to cozy fireside drinks.

• Spirits: Vodka, gin, rum, tequila and whisky are a good start.
• Liqueurs: Add any liqueurs needed for your favourite cocktails, such as Aperol for Aperol Spritzes, Cointreau for margaritas, or St Germain for a Hugo Spritz.
• Sipping Favourites:  If sitting by the fire sipping Grand Marnier or a single malt scotch sounds appealing, keep a bottle of something special on hand for cozy evenings
• Cocktail mixes: Stock whichever juices, sodas and mixers needed to make your favourite cocktails – tomato juice, Clamato juice, tonic water, soda water, ginger beer, ginger ale, cranberry juice, etc
• Cocktail syrups and garnishes:  Make any drink feel special – from grenadine and maraschino cherries for Shirley Temple Mocktails, to celery salt for rimming Caesar and Bloody Mary glasses, to good olives for classic martinis
• Beer and Wine
• Prosecco, Champagne or Other Sparkling Wine:  For impromptu celebrations or mixing into Bellinis and spritzes

Supplies

Things run more smoothly at the lake when the basics are in place, from everyday kitchen essentials to simple household supplies.  When you’re at the store stocking up for the season, don’t forget the paper goods, cleaning supplies and kitchen tools that keep things easy.

• Aluminum Foil, Parchment Paper, Plastic Wrap and Resealable Bags
• Paper Towel
• Dish Soap
• Hand Soap
• Garbage Bags
• Matches or a Lighter
• Propane or Charcoal for the BBQ
• Birthday Candles
• Sunscreen
• Bug Spray
• First Aid Supplies
• Batteries for flashlights, lanterns, remote controls, smoke detectors and carbon monoxide detectors, etc
• Toilet Paper
• Cleaning supplies

Cheers to a new season at the lake!

                                           xo Sarah