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September 6, 2015

Frittata with broccoli and garden herbs {vegetarian, gluten-free}

Frittata with broccoli and herbs makes a perfect worknight dinner!

In the nine years since I first published this recipe on The Perfect Pantry, my cooking style has changed. My kitchen has changed. My feelings about broccoli have changed, too; I feel more kindly toward it now. So it seemed likely, when I revisited the recipe to add new photos, that I'd want to make some changes in the ingredients, or cooking method, or something. Guess what? I love the recipe just as it is. Frittatas are the favorite spur-of-the-moment weeknight dinner in our house; you can throw in any leftovers, any vegetables, any herbs, and the frittata will always come through for you. For the original recipe, I plucked basil and parsley from my herb garden at the log house, but here in the city, I bought some nice-enough herbs at the supermarket, and they were fine. Refrigerate any leftover frittata, and enjoy it for breakfast the next morning after a one-minute zap in the microwave.

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September 2, 2015

Bacon, lettuce and tomato: The Perfect Pantry's favorite twists on the classic sandwich

The stuff of dreams: BLT sandwich with garlicky Green Goddess dressing..

Here in New England, it's just now tomato season. We wait all year, and then all summer, and only in August do we get tomatoes that were not grown in a hothouse. There isn't much that's better than a slice of tomato with a sprinkling of coarse sea salt, but at this time of year, I love to bring out some of my favorite variations on the classic bacon, lettuce and tomato sandwich.

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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 12, 2015

Quick and easy chicken and corn chowder

Quick and easy chicken and corn chowder really is a meal in a bowl!

Here in the Northeast, we love our chowder all year long. I'm partial to traditional New England clam chowder, packed with fresh clams and chopped potatoes swimming in a creamy base, and I love a fish variation, with chunks of cod and whatever is fresh at the market. (I've heard there is a red chowder, made with tomatoes, from a very large city southwest of Boston with a rival baseball team. We don't speak of it.) Although chowder usually contains seafood, we New Englanders make allowances for people who cannot, or prefer not to, eat fish or shellfish. Corn, abundant in the summer, often stands in for clams, and brings its own sweetness to the chowder. In this recipe, I omit the potatoes and add some chopped rotisserie chicken. It's a great combination that turns the soup into a complete meal-in-a-bowl. A roux made right in with the vegetables thickens the soup; you can substitute gluten-free flour to make the chowder gluten-free. Serve some crusty bread or salty crackers on the side.

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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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Welcome to The Perfect Pantry®

  • 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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