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May 8, 2014

Greek spinach, artichoke and feta egg and cheese breakfast casserole {vegetarian, gluten-free}

Greek spinach, artichoke and feta egg and cheese breakfast casserole (great for dinner, too!). #recipe #glutenfree

On a visit to Chicago several years ago, my friend Kalyn and I made a pilgrimage to The Spice House. We met the owner, Patricia Penzey Erd (yes, of that Penzeys family), and discovered many wonderful new-to-us herbs and spices. I bought some Greektown "Billygoat" Seasoning, probably because of the wacky name, and I've become unabashedly addicted to it. (Go to The Spice House web site to learn about the Billy Goat.) Greek seasoning combines the Mediterranean flavors of oregano, lemon peel, salt and pepper, onion and garlic. You might not think of it as a natural with your morning eggs, but in this breakfast casserole recipe, with sharp feta cheese, mild artichoke hearts, and earthy spinach, the Greek seasoning brings just the right amount of emphasis to the dish. As good as this egg casserole is to start your day, it's even better for a light supper, paired with some crusty bread.

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May 4, 2014

Quinoa rainbow salad with asparagus, feta and orange-tarragon vinaigrette {vegetarian, gluten-free}, and my brand new cookbook

Quinoa-rainbow-salad-recipe

I'm sorry, but I cannot wait one more minute. Asparagus, I must have you, even though it won't really be harvest season for another couple of weeks here in Rhode Island. This recipe for gluten-free quinoa rainbow salad, with pieces of lightly-blanched asparagus, bell pepper and feta cheese, wrapped in an orange-tarragon dressing, comes from my new book, Dress Up Your Salad. After making the salad a few times to test and photograph the recipe, I can't stop thinking about it.

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April 29, 2014

Recipe for shrimp and black bean salad with chipotle-lime dressing {gluten-free}

Shrimp and black bean salad, kicked up with chipotle lime dressing! #salad #shrimp #glutenfree

Never underestimate the power of color to inspire what we cook. I'd been working nonstop on my new e-book (Dress Up Your Salad, available now!), and testing lots of salad dressings and salad combinations. One day a few weeks ago, while my kitchen overflowed with jars, and herbs, and prepped ingredients, I took a break and treated myself to a little spree at my favorite local discount store, where I found this bowl. You know the rest: bowl meets black beans meets gorgeous red bell pepper meets kicked-up chipotle lime salad dressing. The shrimp were a bonus, and absolutely perfect, but you could swap in some shredded rotisserie chicken if that's what you have on hand. Go ahead and add some chopped avocado, cold cooked rice, or sliced onion, too. This is a light main-course salad to celebrate the arrival of Spring, and it will carry you straight through summer picnic season.

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April 27, 2014

Mexican adobo chicken rice bowl recipe {gluten-free}

Mexican adobo chicken rice bowl, an easy worknight dinner.  #glutenfree

ADOBO. Talk about an identity crisis. There's adobo, the smoky, spicy tomato-vinegar sauce for chipotle peppers, and there's adobo, the Filipino national dish of pork or chicken stewed in vinegar-laced liquid. And there's Mexican or Puerto Rican adobo, more of a dry rub than a wet marinade. I used Mexican adobo spices as a base for this recipe with a small amount of vinegar, marinated chunks of chicken breast, added enough broth to make a sauce, and cooked it on the stovetop. Then, I served the chicken and sauce on a bowl of brown rice, with a good dose of scallions cut from my garden. You can make all of the components of this dish ahead of time. Add some broccoli or asparagus, if you have it. This is a very satisfying (and gluten-free) meal-in-a-bowl.

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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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