The Perfect Pantry®

Recipe for salmon burgers with green yogurt sauce

At this point in my life, I admit to being set in my ways about many things. I like my hair short, my pants black, my dinner early, and my coffee without sugar. And I like my burgers all-beef, medium rare, sometimes cheese, never onions. With fries. However, at least when it comes to burgers, I'm expanding my horizons, and that's a good thing, because these salmon burgers are worth it. Light and bright with the flavors of lemon and capers, the burgers don't dribble down your chin, but that doesn't mean they're dry; Greek yogurt adds moisture to the fish, and the Green-Goddess-inspired sauce contains yogurt, too. I like the sauce chunky, but you can blend it to a smooth purée before you slather it on your burger. So, try something new, a flavor-packed fish burger so lean you can sneak a few French fries, guilt-free.

Recipe for shrimp, kale and cannellini bean casserole

Officially, I might not be the absolutely last person on the planet to fall in love with kale, but I have fallen, and fallen hard. Raw kale salad with a warm vinaigrette remains a favorite, and I'm glad I froze some barley and kale soup. My pantry, well stocked in case of the winter snowstorm that never seems to materialize, inspired this shrimp, kale and cannellini bean casserole; all of the ingredients, except the kale, came straight from the cupboard, fridge and freezer. A rustic Tuscan-style dish that comes together in minutes and bakes for just half an hour, this casserole needs only a glass of white wine, and a bit of crusty bread to mop up the juices.

Recipe for salmon and quinoa patties with lemon-yogurt sauce

Here at the log house, we usually eat family style, serving ourselves from communal bowls and platters. However, every now and then, I like to fancy it up a bit. I don't mean that the food gets fussy or complicated; rather, I take an extra minute or two with presentation, even when it's just for my husband Ted and me. (How romantic is that?) We love salmon and quinoa patties burger size on a bun, with the lemon-yogurt sauce slathered on top, but this time, I used a 2-1/2 inch round pastry cutter to form them into delicate appetizer-size bites. Don't they look pretty? Quinoa takes the place of breadcrumbs, and cod or tilapia can stand in for the salmon. If you're making a big batch for a party, form them ahead of time and refrigerate, then bake right before serving.

Recipe for spicy Asian shrimp cocktail

Yesterday, for Martin Luther King's birthday, which also happens to be my birthday, I wanted nothing more than the company of my husband Ted, a snuzzle from the cats, a few hours to read in the middle of the day, and a bowl of this spicy Asian shrimp cocktail. When I was a little girl and my family went out for dinner on special occasions like birthdays, I always felt quite grown up when I ordered shrimp cocktail in a restaurant and the waiter brought a martini glass with shrimp hanging around the rim. This dish, served with a bit less fanfare, hits all of the high points for me: spicy, salty, smoky, sweet, shrimp. No birthday cake with candles on top can do that. Not even if it's chocolate.