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June 25, 2014

Spaghetti squash with spicy marinara sauce and chickpeas {vegetarian, gluten-free}

Spaghetti squash with spicy marinara sauce and chickpeas.

Lately I've been on a spaghetti squash kick, and I did a quick search to learn more about this vegetable that's such a recent addition to my repertoire. Spaghetti squash, also called vegetable squash, noodle squash, or -- get this -- squaghetti, is a winter squash low in calories, and high in Vitamin A, potassium, and beta carotene. It has no strong taste of its own, so it pairs well with sauces, spices and more aggressive ingredients that bring their own flavor. You can serve spaghetti squash just as you'd serve spaghetti, and that's what I've done in this recipe. A simple meatless marinara sauce, bumped up with red pepper flakes and tossed with chickpeas and parmesan cheese, makes this as Italian as you're likely to find in any restaurant. All that's missing are the pasta carbs and calories.

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November 21, 2013

Recipe for sautéed escarole with garlic and parmesan cheese {vegetarian, gluten-free}

Sautéed escarole with garlic and parmesan cheese.

In any selection of offerings on the holiday menu, a cook should always sneak in a couple of no-stress side dishes. Sautéed escarole with garlic and parmesan cheese is easy on the cook, yet absolutely worthy of a place at the table. One of the antioxidant-rich dark leafy greens, escarole plays a starring role in Italian vegetable soups and stews, but here it's the star of its own show. Cooking in olive oil softens the leaves and mellows the bitterness that's common to many dark greens. Add garlic and real Parmigiano-Reggiano cheese, and a few red pepper flakes for fun, and you have a simple, yet stunning, side dish. Make this at the very last minute, before you're ready to serve.

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September 5, 2013

Recipe for roasted shrimp tacos with avocado peach salsa

Roasted shrimp tacos with avocado peach salsa.

Here in New England, summer -- and everything in the garden -- comes crashing down, literally, in the first two weeks of September. Ripe peaches plop from the trees, and we hurry to scoop the last tomatoes off the vines before they fall and rot. No one wants to give up on summer, so if you're in denial, like I am, try these roasted shrimp tacos with ultra-fresh avocado peach salsa. Juicy tomatoes and peaches, and creamy avocado, dribble down your chin, in a way that makes you believe that summer can go on forever. I always have shrimp in my freezer, but if you have scallops or salmon or other mild fresh fish, go ahead and substitute. A few pickled jalapeños on top, or extra cilantro, would be great. Pack these tacos to go, for an end-of-summer beach party or picnic.

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July 23, 2013

Recipe for salmon and greens salad with buttermilk lemon-thyme dressing {gluten-free}

Salmon and greens salad with buttermilk lemon thyme dressing.

One of the mainstays of summer dining, main course salads showcase what's in season, and if you're clever and have a well-stocked pantry, you can serve the same fresh ingredients over and over, while changing the flavor completely with fresh herbs and dressings. Case in point: this salmon and greens salad with buttermilk lemon-thyme dressing. It takes inspiration from my very favorite green salad, the one with nectarines and olives and our house vinaigrette dressing, crossed with another favorite, maple glazed salmon salad. Same primary ingredients -- salmon, lettuce, tomato, cucumber and greens -- remixed with a dose of tang from buttermilk and lemon. No one will catch on.

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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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