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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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July 2, 2014

Salmon and peas fried rice

Salmon and pea fried rice, a new July Fourth tradition.

When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.

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June 29, 2014

Asparagus and lemon risotto (pressure cooker or stovetop) {vegetarian, gluten-free}

Asparagus and lemon risotto, made easy in the pressure cooker. #glutenfree

It's almost the end of asparagus season here in Rhode Island, and I'm begging my friends for a few spears here and there, whatever crumbs of the harvest they're willing to toss my way. Every spear is precious when you know it will be ten months until local asparagus returns to the farm stands. I freeze some to use for soup later in the year, but the texture doesn't hold up for a dish like risotto, where the crisp bite of barely-cooked asparagus makes such a perfect contrast to the creamy rice. Two things conspired to create this recipe: the no-longer-dreaded pressure cooker was sitting on the counter, having just been used to cook something else; and the grocery delivery service brought me not the one lemon I'd ordered, but a whole bag of lemons. With a few spears of asparagus in the refrigerator, it was almost too easy. Of course you can make this recipe on the stovetop, too, by following the directions and proportions for this risotto with shrimp and asparagus.

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June 18, 2014

Couscous salad with chopped vegetables, basil, parsley and pomegranate vinaigrette {vegan}

Couscous salad with a rainbow of vegetables, and pomegranate vinaigrette. #salad #vegan

When nobody is home, I love to do the thing I hate to watch other people do: I open the refrigerator door, and stand and stare inside, searching for inspiration. My mother's voice echoes in my ears: "Don't leave the door open! Just take what you want!" My mother wasn't really a let-your-imagination-run-wild kind of cook, but somehow, I've become one. A bit of this, some leftover that, the fixings for a salad or stir-fry or stew: it's all in my fridge. That's how this fantastic couscous salad recipe came to life. It started with leftover cooked Israeli couscous, which could just as easily have been orzo or small pasta (always make extra to have some on hand for salads). I discovered a rainbow of vegetables -- tomatoes, cucumber, bell peppers -- snipped some herbs fresh from the garden, and tossed it all with a tangy pomegranate dressing. Mix things up with whatever you find in the refrigerator. Go ahead; stand and stare. It works for me.

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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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