Everything about this dish falls into the splurge category, especially if you live here in the Northeast, where shrimp come from elsewhere and Meyer lemons do not grow on trees. However, the holiday weekend approaches, and who deserves this over-the-top indulgent appetizer more than friends and family coming to the first official celebration of the summer season? There's nothing complicated here. Steam, poach, broil or grill jumbo shrimp. Mix up a fresh sauce with Greek yogurt and fresh dill weed and, if you can find one, a Meyer lemon, which is a cross between a lemon and a tangerine. Simple, elegant, and sure to be the first dish to disappear at any party.
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Asparagus season here in Rhode Island lasts for an all-too-brief six weeks, and during that time, my husband Ted and I consume asparagus in one form or another almost every day. I love to throw totally naked asparagus spears on the grill until they're slightly charred, and eat them with my fingers like pretzel sticks. And I love to roast them in the oven with olive oil, salt and pepper, or maybe a squirt of lemon. Sometimes I wrap them in wonton skins, for a crunchy party appetizer. The other day I had the urge for something zingier, and what's more zingy than Sriracha? A little drizzle of creamy, spicy Sriracha mayonnaise played so beautifully with roasted asparagus that I managed to polish off most of this plate for lunch, without any help from Ted.
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If you've been hanging around The Perfect Pantry for a while, you've heard me rail against recipes that require you to make twelve other things -- sauces, spice blends, stock -- in order to have the components for one recipe. So it wouldn't be fair to ask you to make an entire beef stew so you'll have leftover already-diced rutabaga, parsnips and carrots that won't quite fit into the stew pot, but which will fit quite nicely into your soup pot. (And it would be especially unfair if you don't eat meat!) This root vegetable soup, vegan and and gluten-free, carries its own sweetness; add some fruit and warm spices like cumin, coriander and garam masala, and whip everything together with your immersion blender. If you love cilantro, garnish individual servings with a few chopped leaves.
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First published in July 2006, this updated pantry ingredient post features new photos, links, and tweaks to the recipe. I've been making these veggies for more than twenty years, and I've never tired of the fresh flavor and crunch of lightly-cooked vegetables in a pan vinaigrette. All of the ingredients are available year-round, so you can bring color to the table even in mid-winter.
Kalamata, picholine, frantoio, arbequina, souri ... I've never met an olive I didn't want to take home, but good old black olives in a can are the only ones that merit a permanent place in my pantry.
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