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May 31, 2012

Recipe for kale pesto, tomato and fontina sandwich {vegetarian}

Kale pesto, tomato and fontina sandwich.

Uh-oh. I'd just planted seven basil plants in my herb garden, when my husband Ted, upon tasting this sandwich, proclaimed, "I like this pesto even better than basil pesto." What's a girl to do? Make an extra batch of kale pesto and stash it in the freezer, of course. Not only is it the flavor punch in this kale pesto, tomato and fontina sandwich, but also you'll love it as a topping for pasta, a filling for lasagne, or a slather for grilled chicken or beef. You'll probably think of 1,001 uses for kale pesto once you try it.

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May 10, 2012

Recipe for slow cooker hoisin chicken and slaw sandwiches

Slow-cooker-hoisin-chicken-and-slaw-sandwiches

A few weeks of recuperation after a recent health issue left me with the urge to cook, but without the energy to spend hours at the stove. My slow cookers came to the rescue. A few minutes of prep, a few hours in the slow cooker, and minimal exertion on my part resulted in some wonderful meals using ingredients straight from the pantry. This hoisin chicken couldn't be easier: three ingredients, including the chicken thighs, and three hours in a small slow cooker. The recipe came from a Kikkoman brochure, with a slight tweak here and there. Hoisin made a thick, sweet glaze on the chicken, and the slightly acidic broccoli slaw -- for which you can substitute your own favorite cole slaw -- provided a tart counterpoint with some welcome crunch. You can make the chicken and slaw a couple of days ahead. How perfect these sandwiches would be for a picnic!

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April 15, 2012

Recipe for bacon and egg tartine

Bacon-and-egg-tartine

Offer my husband Ted a green salad for lunch, with some sliced hard-boiled egg, and -- sweet guy that he is -- he'll say yes, that's fine, even if he means is that all we're having for lunch? Offer him that same salad atop a crispy slice of bread with some bacon embedded in it, and he'll say Mmmmm! And who wouldn't, really? Tartine is the French name for an open-faced sandwich. This bacon and egg tartine starts with a slice of rustic or sourdough bread, one with a close grain and not many holes. A panini press makes quick work of melding the bacon and bread together; if you don't have a press, use a stovetop grill pan with a second heavy frying pan on top. A dressed green salad and sliced egg complete the tartine, making it the perfect meal for brunch or lunch. (I know some of you might go ahead and eat the bacon bread on its own. And who wouldn't, really?)

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April 10, 2012

Roast beef panini recipe with caramelized onions and horseradish cheese sauce

Roast-beef-panini-with-caramelized-onions-and-horseradish-cheese-sauce

During the week, when I indulge in a bowl of garden salad and call it dinner, I often think about the difference between guy food and girl food. If you believe that some dishes are not entirely gender-neutral, then you'll understand when I say this roast beef panini with caramelized onions and horseradish cheese sauce has guy food written all over it. I loved every single bite, yes I did, because the combination of beef, onions and horseradish reminds me in the best way of a wood-paneled steak house dining room, where thick cuts of meat arrive on oversized plates, with a baked potato and sour cream. The cheese sauce comes together in seconds from pantry ingredients, and really takes this sandwich over the top.

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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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