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March 20, 2014

Recipe for roasted cabbage, apple and pecan salad with mustard vinaigrette {vegan, gluten-free}

Roasted cabbage, apple and pecan salad with mustard vinaigrette (#vegan #glutenfree).

Now that it's Spring, officially, I know you're ready for greener-than-green recipes starring pungent ramps and crunchy peas and crisp spears of asparagus. I'm ready, too, but here in New England, Spring in March is more theory than reality, with snow still blanketing the garden. Nevertheless, I've got something green-ish for you, this lovely side dish of roasted cabbage with apples and pecans. I'm determined to eat more cooked cabbage this year, and roasting turns the leaves soft and sweet. Combine that with some crisp apples, not too tart, and toasted pecans, and this is a side dish that will compliment any main course protein (roasted chicken, grilled steak, baked fish). The ingredients are available year-round, and that's exactly when you should make this salad.

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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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February 25, 2014

Recipe for roasted chickpea salad with creamy tahini dressing {vegetarian, gluten-free}

Roasted chickpea salad (deconstructed hummus!), from The Perfect Pantry

HERE'S THE THING: I love hummus -- the creamy, garlicky, nutty Middle Eastern spread made with chickpeas and tahini -- but I don't really love chickpeas. It's got to be a texture issue because, well... I love hummus. So, a couple of weeks ago I had the idea to take hummus apart and put it back together, to see if I could combine all of the flavors I love in a dish that would help me love chickpeas, and what I created was this simple salad. Roasting the chickpeas gave them just enough crunch to change the texture but not the flavor, and all the remaining components of hummus went into the dressing. I added some crisp chopped iceberg lettuce, which seemed perfect. You could keep going and pile on more fixings like olives, tomatoes and cucumber, to make a main course salad.

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December 15, 2013

Recipe for steak salad with Green Goddess dressing

Steak salad with Green Goddess dressing, from The Perfect Pantry.

My husband Ted loves to shop for the holidays at the very last minute, plunging headlong into the crowds and the traffic, relishing the long lines in every store. I don't understand it, but I accept that he approaches with glee that which, to me, is pure agony. Last-minute shopping -- on top of holiday parties, concerts, The Nutcracker and other seasonal delights -- does make these final few days of the month a wee bit crazy, so one of my strategies is to keep it simple, and flexible, in the kitchen. All of the components of this old-fashioned steak salad with Green Goddess dressing (which I made for the world's very best BLT sandwich) can be prepped way ahead. So, no matter how long the lines or how slow the traffic, I can have this beautiful main dish salad on the table in just a few minutes.

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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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