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July 15, 2015

Sesame ginger red cabbage salad {vegan, gluten-free}

Sesame ginger red cabbage salad, so easy with just one vegetable. [ThePerfectPantry.com] #vegan #glutenfree

A single ingredient can morph into an entire salad if you have the right dressing. In this case, red cabbage does the honors. No matter what I make, I always seem to use exactly half of a head of red cabbage, leaving me exactly half a head in the refrigerator. That's the perfect amount for this salad. Shred it thinly, with a sharp knife; if you go slowly, it's easy to do. Reach into your Asian condiments for the dressing. Sesame oil has a strong taste, and if you're not overly fond of it, cut the amount in half. The brand of condiments you use will affect the overall flavor of the dressing, so think of this recipe as a suggested starting point. Whisk together the dressing ingredients in a mixing bowl, taste, and adjust until it's just right for you. Then, toss in the cabbage, and let it absorb the dressing for a while before you're ready to serve. Sesame ginger red cabbage goes really well with grilled fish or chicken. You'll want this salad on the table at your weekend barbecue.

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July 8, 2015

Chayote squash, avocado and strawberry salsa {vegan, gluten-free}

Mild chayote squash, avocado and strawberry team up in an unusual salsa fresca!

After fifteen years at the log house, which was surrounded by goat farms but miles from a grocery store, it's nice to be back in the city. Within blocks of our house, we have an Asian supermarket, a Middle Eastern market, a fromagerie, a fish market, and a Whole Foods. A few blocks farther afield, Tropical Foods Market offers all the goodness of the Caribbean, with plenty of specialty ingredients for the African and Latino populations that live in the community as well. Among the items that were hard to find in Rhode Island, chayote squash is one of my favorites, and I now have multiple sources, including my regular grocery store. Chayote, a light green squash that looks like someone punched in the bottom end, always needs to be cooked before eating; it's more firm than zucchini, closer to a patty pan squash, and you can swap zucchini or patty pan squash in most recipes that call for chayote. Here I've paired the mild-flavored squash with creamy avocado and tangy strawberry, in an unusual fresh salsa that tastes great with fish or grilled chicken. You can cook the chayote ahead and refrigerate it, but don't put the salsa together until an hour or so before you're ready to serve; the salt will draw liquid out of the fruit and vegetables, and make it a bit watery if it sits around.

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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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June 7, 2015

Burst tomatoes with fresh herbs {vegan, gluten-free}

Burst tomatoes with fresh herbs: so easy and so versatile!

K-I-S-S. Keep it simple, stupid. Have you heard that before? It's a design principle, originally created by the US Navy, that emphasizes simple solutions over the more complex. In cooking, keeping it simple means letting ingredients speak for themselves. A recipe with 25 ingredients isn't necessarily better than one with three ingredients, if those three work together and enhance each other. I could have called this recipe KISS tomatoes. I could have added more ingredients (garlic, cheese, dried oregano, onion, bell peppers, etc. etc. etc.), but really, all that needed to be there were the tomatoes and a few fresh herbs. We enjoyed these burst tomatoes as a dip for some toasted bread and, later in the day, as a sauce for penne pasta with just a sprinkling of parmesan cheese. If we'd had any left (None. Demolished.), bruschetta would have been on the menu, too. For the tomatoes, I used a box from the grocery store; they're out of season here in New England, but for this dish, they were just fine, as were the fresh herbs I bought at the market. In the summer, garden-fresh tomatoes and herbs will make this recipe sing.

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May 24, 2015

Roasted asparagus with ginger-miso butter {vegetarian}

Roasted asparagus with ginger-miso butter, the perfect side dish for anything you toss on the grill. [ThePerfectPantry.com]

When I made this recipe the first time, I roasted a pan of Brussels sprouts and tossed the miso butter in it. Before I had a chance to take a photo, my husband Ted and I ate it all. So here we go, same ginger-miso butter, this time on roasted asparagus, and it's every bit as palate-pleasing. I believe that you could roast shoe leather and slather it with this compound butter, and you'd eat every last bit. It's that good. There's always butter and a tub of miso in my refrigerator. A fermented soybean product, miso lasts a long time, and a spoonful or two add huge flavor to any dish. On its own, miso tastes salty, so balance it with some spicy Sriracha. (Note: if you are gluten-free, be sure to read labels, as not all miso is gluten-free.) You'll probably have more butter than you need for this amount of asparagus, but don't despair; leftover ginger-miso butter tastes sublime on grilled fish or steak, too.

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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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