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May 13, 2014

Pressure cooker shrimp and asparagus risotto with mushrooms {gluten-free}

Pressure-cooker-shrimp-asparagus-risotto-recipe

It's the most wonderful time of the year here in New England, when asparagus spears poke their pointy little heads through the ground in a burst of energy they've been saving up all winter. What could be more energetic, more optimistic, than to push yourself up toward the sun... only to be chopped off and devoured by eager cooks? Oh dear. While it might not be the perfect ending for the asparagus, the glorious six-week season is a joy to the rest of us. I'm so in love with asparagus that I've been collecting recipes on my Asparagus! Pinterest board, and now it's time to get cooking. One of my recent successes, this pressure cooker shrimp and asparagus risotto recipe -- gluten-free, too -- is quick and easy to make in the pressure cooker (though you could easily adapt it for the stovetop, using this recipe as a guide). The rice cooks under pressure for just six minutes, and you finish the risotto by hand, which ensures it will be just as creamy, buttery and cheesy as you like it.

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May 11, 2014

Slow cooker curry carrot and lentil soup {vegan, gluten-free}

Slow cooker carrot and curry lentil soup #vegan #glutenfree #slowcooker #crockpot

Improbable as it seems for someone who isn't really in love with carrots, I found two pounds of carrots in my vegetable drawer the other day. (I should clarify: I love carrots raw, but not so much when they're cooked.) The carrots, at that use-them-or-compost-them stage, were a natural for soup. Orange soup, with orange carrots and orange juice. I didn't have a recipe in mind, and as it turned out, I didn't have any of the red lentils I thought would be a perfect color match. No matter: I started with the carrots, and began to build flavors from my pantry until I found a pleasing balance of warm and sweet. I'm glad I kept good notes as I went along, because this is a recipe I want to make again and again. Make it ahead and freeze it, and serve it hot or try it chilled, with a plop of yogurt or sour cream on top. I just might learn to love cooked carrots after all.

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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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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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