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July 5, 2015

Smoky egg salad lettuce boats with caramelized onions {vegetarian}

Smoky egg salad lettuce boats, a picnic-perfect twist on the classic.

When it comes to egg salad, I'm a straight-up gal. Hard-boiled eggs, really good mayonnaise, black pepper, and nothing more. Oh, occasionally I'll toss in a bit of celery. Perfection. And yet... sometimes, I have to cut loose, and when I do, I turn to my spice rack and pantry for inspiration. The combination of eggs and caramelized onions takes me back to childhood, when my grandmother used to combine the two with chopped liver for the classic Jewish appetizer. I think if she'd had smoked paprika on hand (I'm sure she never heard of it), she might have added a pinch of that as well, because I love how just the tiniest bit of smoky pepper plays off the sweet onions. Depending on whether you like your egg salad with a kick, use mild or hot smoked paprika (it also comes in a bittersweet variety, which is midway between the two on the heat scale). If lettuce boats aren't your thing, stuff this egg salad into a pita or crusty roll, or fold it into a tortilla wrap. You can make all of the components a few hours (or days) ahead, and assemble at the last minute, so it's great for picnics.

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June 21, 2015

Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free}

Crunchy, creamy, kale and cabbage salad, packed with mix-ins, and tossed with Greek dressing.

Just when you think you might be done with kale, here's a crunchy, creamy, kale and cabbage salad (how alliterative!) that will make you reconsider. This particular salad started with a bag of baby kale and cabbage that I found at Costco; it's a convenience, to be sure, but you can mix baby kale with any type of shredded cabbage, in whatever proportion you prefer. Play with color and texture, by using green and purple cabbage and multicolored cherry tomatoes. Add sharp kalamata olives and feta cheese, plus wedges of hard-boiled egg, or keep going and pile on cucumber and bell pepper, and if you're not vegetarian, try some grilled shrimp or chicken. Homemade Greek dressing, lightened up with low-fat yogurt and thickened with a bit of buttermilk, brings everything together in this meal-in-a-bowl salad.

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April 19, 2015

Broccoli slaw salad with peanut-mango-Sriracha dressing {gluten-free}

Broccoli slaw salad with peanut-mango-Sriracha dressing: flavor explosion in a bowl!

QUESTION: How do you know when a salad is really, really good? ANSWER: When you plan for it to be a side dish, but find yourself eating a huge bowl of it as your main course. This broccoli slaw salad hits all the high notes -- sweet, creamy, crunchy, and Sriracha-spicy. Best of all, it's a quick and easy dish if you take advantage of some conveniences from the grocery store, like a bag of pre-shredded broccoli slaw. In the produce section of my supermarket, I found "rainbow slaw", which is broccoli slaw (shredded carrots, cabbage and broccoli stems) with broccoli florets mixed in. Rinse it under cold water before you make the salad, to perk up the vegetables. You can prepare this dish early in the day, and let it sit in the refrigerator until you're ready to serve. Try it on top of a salmon or tuna burger, or with roast chicken or grilled fish. Look for mango nectar in the Latino foods aisle.

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April 8, 2015

Egg salad with avocado, jalapeño and lime {vegetarian}

Grown-up egg salad with avocado, jalapeño and lime. Great for roll-ups or lettuce boats. [ThePerfectPantry.com]

After you've eaten your way through all of the sweets and Peeps of the holiday season, you probably have a few leftover hard-boiled eggs languishing in the refrigerator. It doesn't take much to turn those eggs into a truly peppy egg salad, one that absolutely will not remind you of what you found in your grade school lunch box. Here's an egg salad for grown-ups. It's filled with tangy little bites of jalapeño pepper, creamy avocado, and bursts of lime. Fill a roll-up, top some crackers, or serve it in a lettuce leaf. I used a low-carb flatbread one day, and romaine lettuce the next day, and both were equally delicious. Okay, maybe not as delicious as a chocolate bunny, but much healthier, and a fine way to use leftovers. I like to use my egg slicer rather than a knife to make a first pass at the eggs; the eggs won't roll around, and it makes them easier to chop and smoosh with the avocado.

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March 15, 2015

Mediterranean couscous, tomato, cucumber and feta salad {vegetarian}

Mediterranean couscous, tomato, cucumber and feta salad takes a bit of inspiration from all around the sea.

A real-life Boston friend, on vacation in Key West, posted on Facebook the other day, "If you're on the street or in a shop, and happen to mention you're from Boston, at least five people will come over to you to commiserate about the snow." We're having a crazy winter here, and perhaps that has put me in a Mediterranean frame of mind. I'm craving the sun and the sea, blue skies, outdoor cafés, long lazy lunches, naps in a hammock, and warmth. A jar of Israeli couscous inspired this quick and easy salad that takes a little spin around the Mediterranean, with bits from Greece, France, Italy, the MidEast and North Africa. I love the large, chewy nuggets of Israeli couscous; you could substitute Italian fregula sarda, or any small-grain couscous, if you prefer. Or orzo or ditalini. You get the idea. Chop up some oil-packed sun-dried tomatoes or your own slow-roasted tomatoes; the oil adds tons of flavor, so don't drain the tomatoes before adding them to the salad. Throw in some crunchy fresh vegetables and parsley, and toss everything with a simple oil-and-vinegar dressing, just as they do in countries that border the sea.

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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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