My new e-cookbook!

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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January 10, 2013

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

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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December 4, 2012

Recipe for chicken pesto pasta

This chicken pesto pasta came entirely from the pantry and freezer!

With apologies to Rachael Ray, anyone with a well-stocked pantry can turn out a fantastic thirty-minute meal. Pesto (made weeks ago and frozen in meal-sized portions, or even store-bought), dried pasta, slow-roasted tomatoes (also from the freezer, though sun-dried tomatoes would be fine), frozen chicken breasts, pine nuts, and good cheese:  the only thing in this chicken pesto pasta that isn't directly from my pantry is... me! This dish is a garlic lover's dream, and a make-ahead cook's dream, too. Multiply the recipe to feed a crowd; prepare it the day before, and let it come to room temperature before you serve with a green salad, crusty bread, and a nice glass of wine.

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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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