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August 18, 2013

Recipe for shrimp and bell pepper stir-fry with Asian cilantro vinaigrette {gluten-free}

Shrimp and bell pepper stir-fry with Asian cilantro vinaigrette.

As you might expect, we cook a lot around here. Most of the time, I make the food, and my husband Ted makes sure it's good enough to share with you. Every now and then, however, I come up with something so thoroughly irresistible that we don't even want to share with each other. After photographing this shrimp and bell pepper stir-fry, I left the bowl on the kitchen counter. Despite the fact that it was 9:00 in the morning and we'd just finished breakfast, we couldn't stop nibbling, a shrimp here, a pepper there, until we were running our fingers inside the empty bowl to capture every last drop of the Asian cilantro vinaigrette. Fortunately we had some of the dressing left over (I made it with a mix of cilantro and a little bit of flat-leaf parsley, from our herb garden), and I used it the next day on a grilled flank steak, lettuce and avocado salad. We licked that plate clean, too.

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July 16, 2013

Zucchini ribbon salad recipe, and a brand new e-book {vegan, gluten-free}

23 Zucchini e-cookbook

What have you been up to for the past couple of months? I've been putting together an e-book to help you survive the annual zucchini invasion.

23 ZUCCHINI: FAST, FUN, EASY RECIPES FROM THE PERFECT PANTRY® KITCHEN includes, yes, 23 recipes (17 of them brand new, the rest updated favorites) for how to cook zucchini with some of the great pantry ingredients I know you have in your cupboards and spice rack.

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May 2, 2013

Recipe for grilled Asian turkey breast with soy, garlic and chili paste

Grilled Asian turkey breast, great for sandwiches, wraps, or pasta salad.

TRUE CONFESSION: I am that crazy woman who stands outside in the middle of winter in a coat and scarf and mittens, tending the grill on the back porch, at the mercy of the elements. The first time I made this Asian-flavored turkey breast, shot through with soy, garlic and my favorite chili paste, that was the scenario; in fact, it was snowing, which made the act of grilling heroic and the result worth every moment of frozen-fingered suffering. Now that the weather is warmer, I grill more often, and more comfortably. Put thoughts of the all-day Thanksgiving turkey out of your mind; boneless turkey breast cooks quickly. If you can't find a whole boneless turkey breast, buy a bone-in and ask the butcher to break it down for you (save the bones, wings and neck for stock). I use this garlicky, spicy turkey to add spark to sandwiches, summer rolls and pasta salads.

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April 30, 2013

Recipe for roasted asparagus with Sriracha drizzle {vegetarian}

Roasted asparagus with a zingy Sriracha mayo drizzle. So good!

Asparagus season here in Rhode Island lasts for an all-too-brief six weeks, and during that time, my husband Ted and I consume asparagus in one form or another almost every day. I love to throw totally naked asparagus spears on the grill until they're slightly charred, and eat them with my fingers like pretzel sticks. And I love to roast them in the oven with olive oil, salt and pepper, or maybe a squirt of lemon. Sometimes I wrap them in wonton skins, for a crunchy party appetizer. The other day I had the urge for something zingier, and what's more zingy than Sriracha? A little drizzle of creamy, spicy Sriracha mayonnaise played so beautifully with roasted asparagus that I managed to polish off most of this plate for lunch, without any help from Ted.

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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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