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August 13, 2014

Dill pickled green beans {vegan, gluten-free}

Dill pickled green beans, easy to make, great for snacks.

To be honest, I'm not one of those people who believes that pickling makes all foods taste better. Pickled cauliflower is still cauliflower, and you know how I feel about that. Pickled beets, pickled eggs, pickled carrots: not my thing. However, give me a good cucumber dill pickle, and I will be your best friend forever. When I found some just-picked green beans at a local farm stand, along with some perfect little Kirby cukes, I thought, "why not?" I made a basic pickling brine and divided it between two mixing bowls, one for cucumbers and the other for beans. With only 24 hours in the brine, the beans remained crisp and crunchy, every bit as good as the raw green beans I love to nibble for a low-calorie snack. Eat these pickled beans straight from the jar, or serve alongside a drippy cheeseburger at your next cookout.

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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 13, 2014

Couscous with broccoli, peas, mushrooms and tomato {vegan}

Israeli couscous with broccoli, peas, mushrooms and tomatoes. #vegan

My friend Jennifer, who used to take cooking classes from me, never cooked the same dish twice, and I always thought that was a little bit nuts. After all, how do you get good at something if you don't make it more than once? Food blogging gives you the opportunity to keep trying new things, but when you've been at it as long as I have, it also gives you the push to revisit some recipes and tweak them to perfection. This vegan couscous with broccoli, peas, mushrooms and tomato was ripe for an update. My supermarket now carries "rainbow" Israeli couscous, with vegetable-tinted grains of orange and green; I've finally discovered a store-bought vegetable broth I really like; and I love the addition of peas. For non-vegans, add some poached shrimp, chunks of feta cheese, or shredded rotisserie chicken. The dish tastes best at room temperature, which makes it perfect for a picnic.

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March 9, 2014

Recipe for corn and black bean salad with sweet lime dressing {vegan, gluten-free}

Black bean and corn salad (The Perfect Pantry). #vegan #glutenfree

Here in New England, corn season lasts for six weeks, and these middle-of-March weeks are not the weeks for fresh corn. Don't let that stop you from enjoying this gorgeous vegan and gluten-free side salad. Buy frozen organic corn kernels or frozen fire-roasted corn (if you're lucky enough to have a Trader Joe's market nearby). Combine the corn with canned or cooked black beans; I'm using my new pressure cooker to make large batches of beans, so I always have some on hand. Add a squirt of lime for a bright, fresh flavor. You'll forget that it's winter. When corn season arrives, make this salad with fresh corn kernels and bell pepper from your garden, and it will be that much better. Serve it with salmon (oh, the colors!) or roast chicken.

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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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