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August 24, 2014

Salad Nicoise-style, with tuna, green beans, olives and potatoes {gluten-free}

Salad with lots of Nicoise ingredients: beans, olives, potatoes.

Before seeing Julia Child make it on an episode of The French Chef, way back when, I'd never heard of salade Nicoise. Julia dressed each element of the classic composed salad individually, arranged everything artfully on a platter, and presented it (to her television audience) with great fanfare. I took a few shortcuts in preparing my version, which was precipitated by the gift of some beautiful crispy green beans from my friend Donna's garden. I had fingerling potatoes left from another recipe, plus local tomatoes and some pitted kalamata olives. A hard-boiled farm egg with a golden yolk. Baby cucumbers, almost seedless. A red bell pepper. I added a small piece of roasted tuna (vegetarians can substitute chickpeas), and used my favorite balsamic vinaigrette dressing to pull together the melange of cooked and raw components. Not 100 percent authentic, but very good indeed. The recipe multiplies easily, to serve a crowd, and you can make all of the pieces ahead of time for last-minute assembly. Bon appétit!

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August 20, 2014

Favorite eggplant recipes from The Perfect Pantry {vegetarian, gluten-free}

"Poor little eggplants."

My husband Ted doesn't adore eggplant, so it's not often that I manage to incorporate it into dishes we both enjoy. At this time of year, when we're eating as much corn and tomatoes as we can -- and as much zucchini as we can stand -- it's easy to forget about eggplant, which is also at its peak right now. To make sure you don't pass over eggplant at the farm stand, here are a few of my favorite eggplant recipes, perfect for summer.

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August 13, 2014

Dill pickled green beans {vegan, gluten-free}

Dill pickled green beans, easy to make, great for snacks.

To be honest, I'm not one of those people who believes that pickling makes all foods taste better. Pickled cauliflower is still cauliflower, and you know how I feel about that. Pickled beets, pickled eggs, pickled carrots: not my thing. However, give me a good cucumber dill pickle, and I will be your best friend forever. When I found some just-picked green beans at a local farm stand, along with some perfect little Kirby cukes, I thought, "why not?" I made a basic pickling brine and divided it between two mixing bowls, one for cucumbers and the other for beans. With only 24 hours in the brine, the beans remained crisp and crunchy, every bit as good as the raw green beans I love to nibble for a low-calorie snack. Eat these pickled beans straight from the jar, or serve alongside a drippy cheeseburger at your next cookout.

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August 10, 2014

Roasted ratatouille with fresh basil and balsamic vinaigrette {vegan, gluten-free}

Roasted ratatouille, with eggplant, zucchini and pepper. #vegan #glutenfree

When eggplant, zucchini and tomatoes all show up at the farm stand at exactly the same time, my cooking brain goes right to ratatouille (rat-a-too-eee), the Provencal vegetable stew that fills omelets, tops rice, and snuggles up to grilled fish or chicken. I've made pots and pots of ratatouille in my day, some in the slow cooker, some with chicken, and while I love it, I'm not always in the mood for something stew-ish. I decided to try a different method; I diced and roasted a variety of summer squash I found in the kitchen -- a green zucchini, a yellow crookneck squash, and a pattypan -- with an onion, bell pepper, and eggplant. Then, I tossed the roasted vegetables with fresh tomatoes and some basil from the garden, plus a mustardy vinaigrette. The result was more like a salad than a stew. The next day, I combined the leftover vegetables with white beans and cooked shrimp, added a bit more dressing, and created a spectacular one-dish dinner, perfect for a summer night.

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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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