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April 11, 2013

Smoky spicy cole slaw recipe {vegetarian, gluten-free}

Smoky spicy cole slaw, perfect for picnics and barbecues.

Every day, green shoots (chives! daffodils!) appear in the garden where snow and mud used to be, so I'm pushing the season and planning ahead for picnics and porch dinners. You really can't have a party without cole slaw, at least not in New England. There's nothing wrong with the traditional cabbage-and-mayo recipe, but this smoky spicy cole slaw seems tailor-made for barbecue. I love to make it with Rhode Island's own Cowboy Ketchup, a magical blend of ketchup, mustard and barbecue sauce flavors; you can swap in your own favorite homemade or store-bought barbecue sauce. To keep this slaw on the lower-fat side, I use two parts nonfat Greek yogurt to one part mayonnaise. Make the slaw a day or two in advance, and serve it cold, atop your favorite ribs, hot dogs or burgers.

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March 26, 2013

Cowboy turkey meatloaf recipe

You don't have to be a cowboy to love this cowboy turkey meatloaf! Ketchup and BBQ sauce flavor right inside.

Here in the hills of northern Rhode Island, we're surrounded by farms -- goat farms, herb farms, blueberry farms. We have horse farms, too, and plenty of them, but I have yet to run into any cowboys. Still, our village market sells Cowboy Ketchup, a heavenly condiment that's a little bit ketchup, a little bit mustard, and a little bit barbecue sauce. It's good enough to attract cowboys, and maybe that's the plan. You can slather some on a burger, of course. I really love to use it in this cowboy turkey meatloaf, where the sauce adds moisture to the very lean turkey, along with a little bit of the smoky flavor of barbeque. I always have a bottle or two in the pantry, so if you're reading this and you're a cowboy, come on by. I might have a meatloaf or two in the freezer.

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January 10, 2013

Recipe for farro and kale salad with white beans and slow-roasted (or sun-dried) tomato {vegan}

Farro and kale salad, hearty enough to be a Meatless Monday main dish.

Farro, I owe you an apology. I didn't mean to bury you in the back of the pantry cupboard and forget all about you for, oh, a couple of years, but I did. To make amends, I've created this salad to showcase your nutty wheat taste and texture. You have great company: white beans, slow-roasted tomatoes, pecans and kale, and a mustardy balsamic vinaigrette drizzled over everything adds a bit of glamor. One of the ancient grains, you are easy to prepare (especially pearled farro, which has the outer husk removed and cooks more quickly) and versatile, pairing well with savory vegetables and spices, or with honey and fruit. This salad makes a great vegetarian main dish -- add some crumbled feta cheese if you wish -- and a perfect picnic take-along. Farro, everyone will love this salad, so I hope you forgive me for neglecting you.

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October 25, 2012

Recipe for lamb tagine with garlic, honey and raisins

Lamb tagine with garlic, honey and raisins.

When you think of a tagine, you probably picture tender chunks of meat stewed in liquid, with vegetables or maybe chickpeas, poured over couscous or rice. This lamb tagine with garlic, honey and raisins isn't quite the stew you imagine. I'd call it lamb candy, if that made any sense at all, because the honey and fruit give the meat a sweet, caramelized glaze that is so good, you'll want to lick every bit off your fork. Garlic and lemon keep the dish well balanced, adding just enough savory notes on your taste buds. Though lamb is a traditional favorite, you can make this dish with beef or chicken, too. It's a wow dish for parties, and you'll love the leftovers for lunch the next day.

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September 13, 2012

Recipe for egg casserole with Italian cheeses, sun-dried tomato and fresh herbs {vegetarian, gluten-free}

Egg casserole with Italian cheese, sun-dried tomatoes and fresh herbs, for breakfast or light supper.

A bag of beautiful sun-dried tomatoes, a gift from my friend Mary, inspired several dishes in my kitchen recently, including this baked egg casserole with Italian cheeses and fresh herbs from my garden. Egg casseroles make ideal breakfast, brunch or light supper entrées. You can whip them up in minutes, they serve a lot of people, and they adapt to almost any flavor profile, so you can raid the pantry or use up leftover chicken, pasta or cooked vegetables. Add green chiles and cumin, for a Mexican flair, or soy sauce and scallions, to put an egg foo yung spin on this recipe. I love the classic combination of tomato with basil and thyme, both of which are still prolific in my herb garden.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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