Pumpkin seed, sunflower seed, sesame seed (tahini), cashew, almond and hazelnut butters offer a change from peanut butter and can be more versatile in their flavour profiles, lending a creaminess and a nutty flavour to recipes. Use natural seed or nut butter with no added sugar or oil. Stir well before using.

A blend of chilies and spices, and sometimes rose petals, used in North African and Middle Eastern cuisines, harissa is spicy without being too fiery. Pastes contain oil and they blend well into lightly cooked or uncooked dishes. If you have a dry powder, stir in enough oil to make a thick paste and let stand for at least a day or up to a week to blend the flavours.

Packaged blends of rice and grains come in many combinations, with some including traditional white or brown rice, wild rice, more exotic rices such as red and black varieties, and other grains, seeds and even lentils. These blends add more texture than plain rice, more fibre and a more complex flavour.

A mixed wild rice blend is the base for these whole grain and lentil cakes that make a satisfying meatless meal. The brightly flavoured carrot slaw adds crunch and zip. Try it with a fruity wheat ale, such as KLB Raspberry Wheat Ale.

A whole-grain wild rice blend adds substance and fibre to this simplified take on a traditional dish. With pantry ingredients and a streamlined method you get the flavour of paella with a lot less fuss. This substantial weeknight paella merits the fruit-forward spiciness of a smooth Spanish red such as Montecillo Crianza Rioja DOC.

Don’t you love it when something so simple looks and tastes like you put in a lot of effort? Harissa paste adds a load of flavour with virtually no work. With a little timing coordination you can cook an entire meal in the oven on one pan, which means less time doing dishes and more time getting on with your evening. Pair this dish with a crisp white, such as Willm Réserve Riesling, to elevate the sizzling spice and juicy shrimp flavours.

Do you ever have a craving for a creamy pasta only to find there’s not a drop of cream in the fridge? Move over Alfredo, there’s a new pasta in town. Call on a surprising pantry ingredient—pumpkin seed butter—for a creamy-style sauce and a few fresh ingredients for a pasta dish that’s ready in minutes. Serve it with a nice white, like J. Lohr Riverstone Chardonnay, to pick up on the nutty, butteriness of the dish.

Open-faced sandwiches are a good stand-by for nights when you want something light but filling enough to keep you from hitting the snacks an hour after dinner. Whisk up a double-duty sunflower seed butter dressing and harissa spiked marinade, and grill chicken for a chunky salad atop a hearty slice of sunflower bread with greens. Enjoy it alongside a rosé, such as L’Orangeraie Rosé Pays d’Oc.