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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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May 11, 2014

Slow cooker curry carrot and lentil soup {vegan, gluten-free}

Slow cooker carrot and curry lentil soup #vegan #glutenfree #slowcooker #crockpot

Improbable as it seems for someone who isn't really in love with carrots, I found two pounds of carrots in my vegetable drawer the other day. (I should clarify: I love carrots raw, but not so much when they're cooked.) The carrots, at that use-them-or-compost-them stage, were a natural for soup. Orange soup, with orange carrots and orange juice. I didn't have a recipe in mind, and as it turned out, I didn't have any of the red lentils I thought would be a perfect color match. No matter: I started with the carrots, and began to build flavors from my pantry until I found a pleasing balance of warm and sweet. I'm glad I kept good notes as I went along, because this is a recipe I want to make again and again. Make it ahead and freeze it, and serve it hot or try it chilled, with a plop of yogurt or sour cream on top. I just might learn to love cooked carrots after all.

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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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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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