The Perfect Pantry®

Recipe for egg and cheese casserole with artichoke hearts and feta

While I was cruising the aisles at the market the other day, a box of frozen artichoke hearts jumped out of the freezer case into my shopping cart. (I'm amazed at how often that happens to me. Does it happen to you, too?) As is often the case, I didn't have a plan for them, but I had beautiful farm eggs and a chunk of feta waiting to be called to action, and the idea for this egg and cheese casserole came together in an instant. I'm a huge fan of protein-based breakfasts, and almost forgot to snap some photographs before I nibbled away too much of this dish. The salty feta doesn't overwhelm; rather, it balances the creamy, mild artichokes. The casserole (call it a crustless quiche, if you prefer) would be equally good for a vegetarian lunch or light supper main course. Using plain artichoke hearts -- not the marinated ones -- and steaming the vegetables in the microwave keeps the casserole lower in fat, without sacrificing any flavor.

Recipe for cauliflower salad with white beans, feta and pine nuts

The Year I Learn to Love Cauliflower continues to challenge me, and nothing scares me more than the prospect of raw cauliflower, undisguised by potatoes or hot sauce. Recently I decided to take the plunge, with this salad that pairs the vegetable of the year with creamy white beans, salty feta and crunchy pine nuts. Not a disguise, exactly. More like a distraction, with so much texture that I really didn't concentrate on the cauliflower. If you're a cauliflower lover, adjust the proportion of ingredients to highlight the vegetable. If you're a cheese-a-holic, add more feta. The lemon vinaigrette wraps everything together. The longer it sits, the more tender the cauliflower becomes, thanks to the mustard in the dressing. My husband Ted approved this salad for you; I can't say I'm in love with raw cauliflower, yet, but I'm working on it.

Recipe for roasted red pepper, basil and parmesan johnnycakes

Until I moved to Rhode Island a decade ago, I'd never heard of johnnycakes (which are also spelled jonnycakes, so let's get that out of the way up front). Johnnycakes, made of cornmeal and gluten-free, are to Rhode Islanders what pancakes are to the rest of the world. Most often they're served just like pancakes, with butter and a glug of local maple syrup. These savory two-bite roasted red pepper, basil and parmesan johnnycakes fit nicely into the end of the day, as a cocktail party appetizer or snack at a barbecue. As with any recipe that has just a few ingredients, be sure to use the best cheese, basil and pepper you can find. Serve them hot off the griddle, and spell them whichever way you like.

Recipe for tomato vegetable soup with cheese ravioli

During a raging rain storm, when you can't work in the garden, you have time to do many things. Read a book. Take a nap. Build a fire in the fireplace. Talk to the cats. Root around in the pantry. This tomato vegetable soup with cheese ravioli is a forgiving soup. If you want to use up a bit of potato, toss it in. Fresh chives from your garden? Add a handful. Some shreds of rotisserie chicken? Sure, why not? Let Mother Nature have her temper tantrum. After all, you have a perfect pantry, and you can always make soup.