There are certain ingredients I always make sure I have on hand in the pantry that help me quickly prepare a meal using market winter vegetables.
Dijon mustard: Dijon mustard is a winter workhorse perfect in vinaigrettes and sauces. Dijon mustard made in France tends to have fewer additives and is less salty but the price is still reasonable. 
Mushroom Stroganoff with Winter Greens and a Mustard Vinaigrette
Spring Onion and Cheddar Scones with Thyme Mustard Butter
Whole-grain mustard: I just adore the grainy texture that is literally bursting with flavor.
Apple and Pear Salad with Apple Cider Vinaigrette
Liquor Cabinet: I’m not sure if they even sell “cooking wines” anymore and hopefully not. Only buy wine that you would drink by the glass. You will taste the difference and of course who doesn’t like a glass of wine while preparing a meal.
- Red wine: This is the easiest way to add rich flavor to stews and soups. Reasonably priced Cabernet Sauvignon, Rhone blends and Bordeaux are good varieties to look for to add maximum flavor.
- Vermouth: When making a cream sauce (I make a lot of cream sauces in the winter), vermouth gives a beautiful, slightly sweet edge to create a sauce that envelopes its contents like a warm blanket. I also use it as a replacement for white wine.
- Dry Sherry: Hands down, the best addition to any mushroom dish. I save my pricier sherry for drinking as an aperitif. An inexpensive sherry is still marvelous for cooking. I also have a bottle of Marsala that I use interchangeably with sherry for a slight variation.
Worcestershire sauce: This is an undercover gem. Used sparingly, Worcestershire sauce can add so much depth and flavor to beef and vegetable soups and stews. 
Gruyere cheese: I am never without a wedge of Gruyere in the winter. Try to select an aged cheese for the best flavor. It is becoming rather pricey but is worth its weight in gold for its ability to transform flour and milk into a decadent sauce for vegetable au gratin dishes (particularly potato, celery root and caulflower). Gruyere is usually readily available in the grocery stores. I find a relatively affordable large wedge from Costco. Comte is another cheese with similar flavor and texture.
Grated Romano and/or Parmesan Cheese: I usually keep a blend of romano and parmesan cheeses to add to any dish where I want a little extra flavor. A dull bin of steamed vegetables drizzled with olive oil and grated cheeses becomes something special.
Bread crumbs: Breadcrumbs are a fantastic go-to during the winter to make crusts on au gratin recipes or for making homemade baked chicken fingers and atop oven baked fish. I have many different varieties but it’s really not necessary. The two most popular textures are Italian style and Japanese-style Panko. I suggest an unseasoned panko for when you want a really crunchy crust and seasoned Italian style breadcrumbs for meatballs. Or, a blend of the two. The best bread crumbs are “fresh.” Take the last few slices of bread you have out and blitz a few times in the food processor into crumbs. Seal in a plastic bag or jar and keep in the freezer. I’ve also been known to pop a frozen slice of bread into the toaster and, once cooled, blitz in the processor to create crumbs. I’m never without all of these options.
Cornichons: This is not a crucial element but cornichon provide a much-appreciated kick of acidity and I adore the crisp texture. Chopped finely, cornichon also make a great addition to vinaigrettes and sauces.
Grilled Asparagus with Green Herb and Hard Boiled Egg Vinaigrette
