The Perfect Pantry®

Recipe for roasted garlic salad dressing

The other day as I wandered through the produce section of the grocery store in our village, I spied small jars of garlic paste, four ounces for $2.29. Garlic, salt, preservatives: No, thank you. Instead, I bought eight heads of garlic for $2.50, and in less than two hours -- mostly oven time -- made eight ounces of my own roasted garlic paste with salt and pepper, fresh thyme from the garden, and extra virgin olive oil. Half went into the freezer, some got slathered on bruschetta, and the rest morphed into a roasted garlic salad dressing, mellow and sweet, perfect for a tomato salad or pasta sauce. The method couldn't be easier, and if you're looking for a new favorite salad dressing, this just might be it.

Recipe for spicy vegan zucchini and tomato stew with garlic and mint

When the last of Bob and Charlotte's canoe-size zucchini appeared in my car (how careless of me to leave the car unlocked in their driveway), I planned to turn that zucchini, along with a few trimmings of some very ripe tomatoes, into a curry. Along the way, however, cinnamon and cumin called out to me, and just like that, this mildly spicy vegan zucchini and tomato stew veered off toward the Middle East. A few sprigs of mint from my garden gave the dish just the right amount of brightness, without overwhelming the delicate zucchini flavor, and turmeric turned it a glowing golden color. As with all stews, this was even better on the second day, served over fluffy brown rice.

Celery seed (Recipe: refrigerator zucchini pickles)

First published in June 2007, this updated pantry ingredient post features new photos, links, and tweaks to the recipe. Special thanks to my friends Bob and Charlotte for the zucchini (and blossoms, what a treat!) from their garden, and to all of the friends who've left zucchini on my front porch this month. Oh, and don't worry about adjusting your computer screen; it's turmeric that gives these pickles their vibrant yellow color.

If it weren't for potato salad and pickles, my celery seed would be toast.

All winter, it sits on the spice rack, pushed farther and farther to the rear of the shelf.

In summer, when I'm ready to make pickles and potato salad (Why only in summer? I don't know.), I retrieve the celery seed, dust off the jar, use a few teaspoons here and there, and send it back to its place. Every other year or so, I throw out the mostly-full but decidedly less-zesty spice, buy a new jar, and start the cycle again.

Time to admit that maybe celery seed shouldn't be in The Perfect Pantry? Time to broaden my culinary repertoire?

Time to start drinking Bloody Marys?

Recipe for vegan avocado and edamame (soy bean) spread on toast

Indexing recipes so you can find them easily on The Perfect Pantry is one of the toughest parts of my job. After all, who am I to dictate that this avocado and edamame spread should be a lunch dish? I enjoyed it for breakfast, and again for mid-afternoon snack, and then I gave the rest away to someone who ate it for a light summer supper. And then I went out and bought another avocado so I could make it again the same day. Please try this, even if you think you don't love soybeans. The creamy, sesame goodness will win you over.