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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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October 3, 2013

Recipe for chicken and cabbage salad with buttermilk blue cheese dressing {gluten-free}

Chicken and red cabbage salad with buttermilk blue cheese dressing.

What's the difference between green cabbage and red cabbage? It's not only color that sets them apart; though both are super low-calorie, red cabbage packs more than ten times the amount of Vitamin A, beneficial for vision and immune system health. Red and green cabbage taste exactly the same, and that's what matters when it comes to swapping one for the other in dishes like this chicken and cabbage salad with buttermilk blue cheese dressing. If chicken isn't your thing, use leftover cooked roast beef or stir-fried tofu. If blue cheese isn't your thing, I urge you to give it another chance, or you can substitute feta cheese. The tangy dressing really makes this dish something special. Make the salad a little bit ahead, and the cabbage will soften and mellow.

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July 25, 2013

Zucchini pie recipe {vegetarian}

Zucchini pie, picnic and potluck perfect!

While testing zucchini recipes for my new e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry® kitchen, I tried some dishes that, although successful, didn't make the final cut, often because they were similar to other recipes in the book. My friend Ann first suggested I include a zucchini pie, and I read through many recipes before I stepped into the kitchen. I decided to make a pie that would hold up well for picnics and potlucks -- something a bit more sturdy than a traditional frittata or egg casserole -- and this version passes the test. It's important to squeeze as much water as you can out of the shredded zucchini before adding it to the egg batter (this short video I made for 23 Zucchini shows you an easy way to do it). If you don't, you'll end up with something more like pudding than pie. You can make this up to a day or two ahead.

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June 30, 2013

Recipe for tarragon and roasted red pepper deviled eggs {vegetarian, gluten-free}

Tarragon and roasted red pepper deviled eggs. Light lunch or appetizer.

One of the most reliable perennial herbs in my garden, tarragon arrives early in Spring, alongside the chives. The tender leaves of tarragon impart a faintly licorice flavor, and you either love it or hate it. We love it, especially with eggs, and these tarragon and roasted red pepper deviled eggs make a perfect light lunch. If you're not sure how you feel about tarragon, use half the amount called for in the recipe, and if tarragon isn't your thing, substitute garden-fresh parsley or basil. Of course, deviled eggs always go first at a party, so add these to your repertoire if you're the person others rely on to bring the deviled eggs.

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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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