Each week, as your Fresh 20 menu lands in your mailbox, you’ll often see many of the same ingredients listed under Pantry staples. What may be new to you is how these common ingredients can be used in ways you may not have tried before.

For example, white wine vinegar. Sure, it’s rather neutral flavor, adds a wonderful tang to vinaigrette dressings, when used on salads and in vegetable dishes, but you’ll find that we also use it for tenderizing meat in marinades and to accentuate the flavor of soups and stews.

White wine vinegar’s mildly acidic nature helps to break down meat’s protein structure when used in marinades. This allows the vinegar to tenderize the meat while without adding too much of an acid or bitter taste. You’ll find in your Fresh 20 menus, that it’s often partnered with olive oil and herbs in marinades, giving your meat a tenderness and fullness of flavor, sure to be enjoyed.

Another way to use white wine vinegar is to add a small amount to your heavier stews and soups to bring a brightness to their flavor. It’s often used to accentuate flavors without adding more salt to the dish. It has a wonderful way of balancing flavors without overpowering them.

As you can see, that little bottle of white wine vinegar sitting on your pantry shelf has the potential for so much more than being used in your standard salad vinaigrette. Each week, in your Fresh 20 menus, you’ll have the opportunity to explore and taste all the possibilities of this pantry staple.