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September 1, 2013

Herbes de Provence (Recipe: marinated mozzarella) {vegetarian, gluten-free}

First published in June 2008, this updated ingredient post features new photos and links. Marinated mozzarella cheese takes just minutes to make, and a few days to steep in the good flavors of the herbs. For a quick appetizer, just add toothpicks.

Marinated bocconcini, small balls of mozzarella in herbs.

Who was more ingenious, the Provencal cook who first tossed together a few herbs growing on a hillside and gave it a fancy-sounding name -- herbes de Provence -- or the person who thought to market those herbs in an adorable ceramic crock ?

(You have one of those iconic little crocks on your spice rack, don't you? Me, too.)

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August 22, 2013

Pasta with roasted garlic and red pepper pesto recipe {vegetarian}

Pasta with roasted garlic and red pepper pesto.

Over a lifetime, Cousin Martin and I have traveled to many faraway places together. In Australia, I watched him eat a witchetty grub in an Andrew Zimmern-like moment that, for me, sealed his reputation as an omnivore. So when I suggested we make pesto a couple of weeks ago, and he informed me he doesn't like garlic, I was stunned. My first thought: how did I not know? My second thought: roast the garlic! The flavor of raw garlic can be harsh, but slow cooking mellows and sweetens the garlic, so that's what we did. Then, we added some roasted red peppers, also sweet, and fruity extra virgin olive oil. The pesto, which I tossed with pasta and extra parmesan cheese, almost won my cousin over. Not quite, but almost. My husband Ted and I happily polished off every leftover mouthful.

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August 1, 2013

Recipe for lentil and chicken salad with raisins and feta cheese {gluten-free}

Lentils, chicken, raisins and feta: a meal in a bowl.

Lately, it's been too hot to turn on the oven or tend anything cooking on the stove. In our house, salads rule. However, not every salad begins with lettuce. This lentil and chicken salad, bumped up with chunks of crisp cucumber, sweet raisins and salty feta cheese, defines the kind of meal-in-a-bowl dishes we love, and because there's no mayonnaise, it's perfect for picnics or potluck. If your market sells pre-cooked lentils (in airtight packages, in the produce section of the store), and rotisserie chicken, this salad becomes a very easy assembly job. If you're cooking lentils and grilling a chicken breast, it's still a quick and easy summer lunch or supper. You can make the salad several hours ahead, and store in the refrigerator until it's time to serve.

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July 9, 2013

Recipe for Greek chicken salad with lemon and dill {gluten-free}

Greek-inspired chicken salad, with lemon and dill.

Every May, with great optimism, I set four or six dill plants, purchased at the local organic garden center, into my herb garden. I choose the most vigorous plants I can find, ones that look like survivors. I plant, and I water, and I whisper sweet nothings to them. And I count the days -- usually not more than two weeks' worth -- until the plants shrivel and keel over, deader than dead. Until this year. As I write this (I'm whispering so I don't jinx anything), my dill plants have survived for almost six weeks. I've snipped them back so they don't set seed this early in the season, and with my trimmings I couldn't resist making this Greek-inspired chicken salad. I added sun-dried tomatoes; you could add (or substitute) kalamata olives. Keep your fingers crossed: I'd love to have dill in my garden all summer, or at least for a few more weeks.

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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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