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September 3, 2014

Quick and easy chilled miso noodles with broccoli, bell pepper and peanuts {vegan}

Quick and easy miso noodles, for school night dinners.

In all ways, my husband Ted is a good sport. For the many years of our life here in the country, he has driven miles on Sunday mornings to fetch the New York Times, and then willingly handed over the crossword puzzle to me. He has faced down tenacious weeds, mound ants, garden snakes and an enormous runaway pot-belly pig from our neighbor's farm. Most heroic of all, Ted has tasted every recipe I've shared on this blog, plus more than a few that haven't made the grade. It's a tough job. When I first sampled these miso noodles, I knew I couldn't be trusted alone with them. I'm a bit of a noodle-holic (okay, more than a bit), and after I tasted to make sure the flavors were balanced, I kept on tasting. And then, I begged Ted to have some so I wouldn't finish the whole bowl myself. I needn't have begged; he happily polished off the remaining noodles in one morning. What better recommendation can I offer? If your family loves peanut or sesame noodles, they will love this recipe. With school back in session, you'll want to add these quick and easy miso noodles to your weekday repertoire.

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August 24, 2014

Salad Nicoise-style, with tuna, green beans, olives and potatoes {gluten-free}

Salad with lots of Nicoise ingredients: beans, olives, potatoes.

Before seeing Julia Child make it on an episode of The French Chef, way back when, I'd never heard of salade Nicoise. Julia dressed each element of the classic composed salad individually, arranged everything artfully on a platter, and presented it (to her television audience) with great fanfare. I took a few shortcuts in preparing my version, which was precipitated by the gift of some beautiful crispy green beans from my friend Donna's garden. I had fingerling potatoes left from another recipe, plus local tomatoes and some pitted kalamata olives. A hard-boiled farm egg with a golden yolk. Baby cucumbers, almost seedless. A red bell pepper. I added a small piece of roasted tuna (vegetarians can substitute chickpeas), and used my favorite balsamic vinaigrette dressing to pull together the melange of cooked and raw components. Not 100 percent authentic, but very good indeed. The recipe multiplies easily, to serve a crowd, and you can make all of the pieces ahead of time for last-minute assembly. Bon appétit!

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August 3, 2014

Whole wheat pasta turkey salad with vegetables and feta-herb-yogurt dressing

Whole wheat pasta turkey salad, with tangy feta-herb-yogurt dressing.

At this point in my life, I know that I will never be tall, model-thin, or able to balance on high heels. I'll never be a physicist or concert pianist, a race car driver or sky diver. And I will never be vegan. I can give up many things -- butter, chicken, hamburgers -- but do not take my cheese. In this recipe, you can omit the turkey, and of course you can change up the vegetables depending on what you have from the farm stand, but don't leave out the feta cheese. The briny tang of the cheese balances the nutty chewiness of whole wheat pasta, which can be a bit blah without something to perk it up. Fresh herbs are a must, and multi-color vegetables make it fun. This is a great salad to bring to a potluck, because you can make it ahead, and multiply the recipe to serve a crowd. Just don't forget the cheese.

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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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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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