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June 30, 2013

Recipe for tarragon and roasted red pepper deviled eggs {vegetarian, gluten-free}

Tarragon and roasted red pepper deviled eggs. Light lunch or appetizer.

One of the most reliable perennial herbs in my garden, tarragon arrives early in Spring, alongside the chives. The tender leaves of tarragon impart a faintly licorice flavor, and you either love it or hate it. We love it, especially with eggs, and these tarragon and roasted red pepper deviled eggs make a perfect light lunch. If you're not sure how you feel about tarragon, use half the amount called for in the recipe, and if tarragon isn't your thing, substitute garden-fresh parsley or basil. Of course, deviled eggs always go first at a party, so add these to your repertoire if you're the person others rely on to bring the deviled eggs.

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May 23, 2013

Roasted asparagus hummus recipe {vegan, gluten-free}

Roasted asparagus hummus.

At this time of year, the magical time when New England farms begin to harvest some fresh green vegetables after a cold winter of barren fields, the temptation to serve asparagus at least once a day is powerful. Honestly, though, my husband Ted has a limit on how much asparagus soup, grilled asparagus, and asparagus stir-fry he's willing to consume. I don't really understand it, as I'm sure I could eat asparagus three times a day for the all-too-brief six-week season. Recently I had a nice bunch of spears in the fridge, and I turned to the pantry for inspiration. Chickpeas provided the first glimmer, and tahini the next, and this roasted asparagus hummus came together in minutes after that. Adjust the proportion of vegetable to chickpeas to suit your taste, and process it to a smooth texture or leave it fairly chunky, if that's what you like. The subtle flavor and light green color of the asparagus will delight you, without scaring off any kids who aren't firmly in the asparagus camp. Make this a day ahead for easy entertaining.

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May 21, 2013

Recipe for shrimp with Meyer lemon-dill dipping sauce

Shrimp appetizer with Meyer lemon dill dipping sauce.

Everything about this dish falls into the splurge category, especially if you live here in the Northeast, where shrimp come from elsewhere and Meyer lemons do not grow on trees. However, the holiday weekend approaches, and who deserves this over-the-top indulgent appetizer more than friends and family coming to the first official celebration of the summer season? There's nothing complicated here. Steam, poach, broil or grill jumbo shrimp. Mix up a fresh sauce with Greek yogurt and fresh dill weed and, if you can find one, a Meyer lemon, which is a cross between a lemon and a tangerine. Simple, elegant, and sure to be the first dish to disappear at any party.

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May 12, 2013

Recipe for Rhode Island weiner spice meatballs

Rhode Island weiner spice meatballs, a fun appetizer.

The small market in my village surprises me on a regular basis, despite the fact that I shop there two or three times every week. On the day I found both a locally made habañero salsa and a spice mix used in the sauce for Rhode Island's famous New York System weiners, I knew I had to pair the two in a recipe. At first I'd planned to fold the salsa into the meatball mixture, but it buried the taste of the spices, so the salsa became the dipping sauce, and the weiner spices really shine in these meatballs. If you don't live in Rhode Island, you can make your own weiner spice mix. The key ingredient, celery salt, gives these meatballs a distinctly Ocean State flavor. The meatballs make a great appetizer, or you can toss them with pasta or serve on a pizza, as we did in our Rhode Island Recipes cookbook. Make a double batch and stash some in the freezer.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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