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August 6, 2014

Hawaiian sweet potato salad {vegetarian, gluten-free}

Hawaiian sweet potato salad. #vegetarian #glutenfree

A longtime reader who I met when his wife took a cooking class from me, Ken retired to Hawaii several years ago. Recently he wrote to say he thought we needed some Hawaiian recipes in the American Regional Recipes section of The Perfect Pantry, and to help me get started, he sent several locally-published cookbooks. Hawaiian cuisine is really a crossroads of all of the cultures who've settled on the islands: Asian, Polynesian, native Hawaiian, and many former military folks from all around the United States. I've been having a great time reading through the books, marking all of the dishes I want to try. It's almost impossible to get authentic Hawaiian ingredients here in New England; however, many recipes can be adapted to what's locally available, like this one, which calls for Okinawan sweet potatoes. A bit of research taught me that Okinawan potatoes are a particular variety -- with purple flesh! I substituted our regular sweet potatoes, which I know everyone can buy in the market. Make this potato salad several hours ahead, to allow the flavors to blend, and serve it as a side dish with grilled beef, pork or chicken.

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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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August 2, 2014

The Pantry Quiz #98

Feta cheese.

Multiple Choice

We're a bit addicted to Greek salads, and we're making lots of them this summer with crisp vegetables, olives, and small bits of feta cheese. Feta is an aged cheese, like Cheddar, Parmigiano-Reggiano and Gouda. How long does feta need to age before it's firm and packed for sale in your local market?

A. Two days
B. Two weeks
C. Two months
D. Two years

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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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