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August 10, 2014

Roasted ratatouille with fresh basil and balsamic vinaigrette {vegan, gluten-free}

Roasted ratatouille, with eggplant, zucchini and pepper. #vegan #glutenfree

When eggplant, zucchini and tomatoes all show up at the farm stand at exactly the same time, my cooking brain goes right to ratatouille (rat-a-too-eee), the Provencal vegetable stew that fills omelets, tops rice, and snuggles up to grilled fish or chicken. I've made pots and pots of ratatouille in my day, some in the slow cooker, some with chicken, and while I love it, I'm not always in the mood for something stew-ish. I decided to try a different method; I diced and roasted a variety of summer squash I found in the kitchen -- a green zucchini, a yellow crookneck squash, and a pattypan -- with an onion, bell pepper, and eggplant. Then, I tossed the roasted vegetables with fresh tomatoes and some basil from the garden, plus a mustardy vinaigrette. The result was more like a salad than a stew. The next day, I combined the leftover vegetables with white beans and cooked shrimp, added a bit more dressing, and created a spectacular one-dish dinner, perfect for a summer night.

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July 30, 2014

White beans with shrimp, basil, and slow-roasted tomatoes {gluten-free}

White beans, shrimp, basil, garlicky roasted tomatoes: comfort food! #glutenfree

A well-stocked pantry + an herb garden + zero motivation to leave the house on a hot and sticky day = this magical bowl of garlicky white beans with shrimp and basil. Every couple of weeks, I cook a large batch of beans in my pressure cooker, so I've always got some on hand (you can use canned beans for this recipe, too). There's shrimp in the freezer, basil in the garden, and slow-roasted tomatoes packed in baggies, ready to go. (Watch me make slow-roasted tomatoes in my new e-book, 25 Tomatoes.) The magic comes from a little pinch of red pepper flakes that kicks up the flavor, without adding a lot of heat. This comfort food recipe is going into permanent rotation in my kitchen, for quick and easy worknight dinners. It's amazing what you can create with an almost-perfect pantry.

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July 23, 2014

Pasta with slow-roasted tomatoes, basil and olives {vegetarian}, and 25 Tomatoes, my new e-cookbook

Pasta with slow-roasted tomatoes, basil, olives and cheese. So easy! #vegetarian

When tomatoes peak in the late summer, you will not find me at the farm, buying bushels of Rutgers or Big Boys or Brandywines or Box Cars. You will not find me in the kitchen processing quarts and quarts of stewed tomatoes, tomato sauce, or tomato purée, enough to feed a small village through the winter. I am not that girl. However, I do crave summer tomatoes all year long, and to be sure I get my fix, I slow-roast lots of plum tomatoes and stash them in the freezer. When I run out, as I often do, I slow-roast in the winter, too.

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July 6, 2014

Quick and easy goat cheese, raisin, walnut and arugula flatbread pizza {vegetarian}

Goat cheese, raisin and walnut pizza recipe topped with fresh baby arugula leaves: like a salad, with a crust!

Before you scrunch up your nose at the idea of raisins on a pizza (and I know you might be scrunching at this very moment), consider this: if I'd called this recipe "arugula salad with goat cheese, raisins, and walnuts", you'd be all for it. So why not put the whole thing on top of a piece of toasted flatbread, thick or thin, and warm it up so the cheese gets a bit soft and gooey? To make an easy and exciting pizza, combine any ingredients you'd ordinarily put in a salad bowl on a piece of pita bread, lavash, tortilla, or any of the wonderful variety of flatbreads you find in the supermarket these days. The secret is to add the arugula (you could also use spinach, watercress, or baby kale) after the pizza has cooked, or else it will wilt into a soggy mess. Toss your greens with a light vinaigrette or your favorite salad dressing, and pile them high on the pizza after it comes out of the oven. The contrast between warm pizza and cool arugula will win you over to the whole raisin thing. I promise.

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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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