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June 21, 2015

Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free}

Crunchy, creamy, kale and cabbage salad, packed with mix-ins, and tossed with Greek dressing.

Just when you think you might be done with kale, here's a crunchy, creamy, kale and cabbage salad (how alliterative!) that will make you reconsider. This particular salad started with a bag of baby kale and cabbage that I found at Costco; it's a convenience, to be sure, but you can mix baby kale with any type of shredded cabbage, in whatever proportion you prefer. Play with color and texture, by using green and purple cabbage and multicolored cherry tomatoes. Add sharp kalamata olives and feta cheese, plus wedges of hard-boiled egg, or keep going and pile on cucumber and bell pepper, and if you're not vegetarian, try some grilled shrimp or chicken. Homemade Greek dressing, lightened up with low-fat yogurt and thickened with a bit of buttermilk, brings everything together in this meal-in-a-bowl salad.

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April 26, 2015

Orzo with slow-roasted tomatoes, lemon and parsley {vegetarian}

Make this orzo with slow-roasted (or sun-dried) tomatoes, lemon and parsley in a skillet. An easy side dish!

A great all-purpose side dish to accompany roast chicken, salmon or lamb chops, this orzo with slow-roasted tomatoes, lemon, and plenty of fresh parsley tastes as good at room temperature (for a picnic) as it does hot off the stove. Orzo is a small, flat pasta; in this recipe I cook it in a skillet, in the way I might cook rice for risotto, letting the pasta absorb the liquid slowly to give it a creamy texture at the end. I buy beautiful tri-color orzo at my local supermarket; it gets its color, and flavor, from spinach and tomato, and adds visual interest to this dish. Use regular or whole wheat orzo if that's what you have. I found the last of last summer's slow-roasted tomatoes in my freezer, and added them to the pan along with their oily juices. Good-quality sun-dried tomatoes will work well, too (be sure to add some of the oil from the jar). To turn this side dish into the main attraction, toss in some feta cheese, chickpeas, shredded cooked chicken, or steamed shrimp.

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April 22, 2015

Pressure cooker brown rice risotto with asparagus, mushrooms and toasted almonds {vegetarian, gluten-free}

Use your pressure cooker to make brown rice risotto in no time. This one has asparagus, mushrooms and almonds, too. [ThePerfectPantry.com]

Please accept my apologies, but I absolutely cannot wait one more minute for the official start of asparagus season. Here in New England, the uber-snow has delayed everything: flowers, vegetables, and our general good humor. Asparagus season usually begins in early- to mid-May. This year, who knows what will happen? So, last week I gave in to temptation, and bought asparagus at the supermarket. Risotto seemed like the perfect transitional dish, and I'd been wanting to try short-grain brown rice in place of the Arborio rice I often use. Because brown rice takes so much longer to cook, I pressed the pressure cooker into service to speed things up. After 15 minutes of cooking at high pressure, the risotto gets finished just like it would on the stovetop, by stirring in vegetables, butter and cheese. Of course, you can make this recipe on the stove; just be prepared to spend more than 45 minutes stirring (tired arms!). Toasted sliced almonds echo the nuttiness of the brown rice, and provide a great contrast in texture.

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March 15, 2015

Mediterranean couscous, tomato, cucumber and feta salad {vegetarian}

Mediterranean couscous, tomato, cucumber and feta salad takes a bit of inspiration from all around the sea.

A real-life Boston friend, on vacation in Key West, posted on Facebook the other day, "If you're on the street or in a shop, and happen to mention you're from Boston, at least five people will come over to you to commiserate about the snow." We're having a crazy winter here, and perhaps that has put me in a Mediterranean frame of mind. I'm craving the sun and the sea, blue skies, outdoor cafés, long lazy lunches, naps in a hammock, and warmth. A jar of Israeli couscous inspired this quick and easy salad that takes a little spin around the Mediterranean, with bits from Greece, France, Italy, the MidEast and North Africa. I love the large, chewy nuggets of Israeli couscous; you could substitute Italian fregula sarda, or any small-grain couscous, if you prefer. Or orzo or ditalini. You get the idea. Chop up some oil-packed sun-dried tomatoes or your own slow-roasted tomatoes; the oil adds tons of flavor, so don't drain the tomatoes before adding them to the salad. Throw in some crunchy fresh vegetables and parsley, and toss everything with a simple oil-and-vinegar dressing, just as they do in countries that border the sea.

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March 8, 2015

Lemon, artichoke and shrimp risotto {gluten-free}

Lemon, artichoke and shrimp risotto, easy to make on the stovetop or in the pressure cooker.

During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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