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July 9, 2014

Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}

Shakshuka, a Tunisian-Israeli dish of eggs poached in a fiery tomato sauce.

My recipe for this popular Tunisian-Israeli vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is the second-best shakshuka I've ever tasted. The best, the very best, my husband Ted, cousin Martin and I practically inhaled at breakfast at The Gingerbread in Nuevo Arenal, Costa Rica, where Eyal Ben-Menachem, the Israeli chef-owner, works his magic. (I'm sharing the secret to Eyal's recipe in my new e-cookbook, 25 Tomatoes, which comes out next week.) Even though I'm admitting my shakshuka is second-best, it's really pretty great, and I use ingredients you already have in your pantry. The one requirement is heat, in some form: chile peppers (fresh or canned), chile powder, hot smoked paprika. It's up to you, and your heat tolerance. If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for six people; make the whole batch, and keep any leftover in your freezer for a super quick worknight supper or weekend brunch. Serve with slices of toasted crusty bread, for mopping up the sauce.

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June 25, 2014

Spaghetti squash with spicy marinara sauce and chickpeas {vegetarian, gluten-free}

Spaghetti squash with spicy marinara sauce and chickpeas.

Lately I've been on a spaghetti squash kick, and I did a quick search to learn more about this vegetable that's such a recent addition to my repertoire. Spaghetti squash, also called vegetable squash, noodle squash, or -- get this -- squaghetti, is a winter squash low in calories, and high in Vitamin A, potassium, and beta carotene. It has no strong taste of its own, so it pairs well with sauces, spices and more aggressive ingredients that bring their own flavor. You can serve spaghetti squash just as you'd serve spaghetti, and that's what I've done in this recipe. A simple meatless marinara sauce, bumped up with red pepper flakes and tossed with chickpeas and parmesan cheese, makes this as Italian as you're likely to find in any restaurant. All that's missing are the pasta carbs and calories.

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June 22, 2014

Double broccoli salad with almonds and Sriracha yogurt dressing {vegetarian, gluten-free}

Double broccoli salad with almonds and Sriracha yogurt dressing.

One neat thing about having a daughter who's a science teacher is what you learn about things you thought you already knew everything about. For instance, broccoli. Did you know that broccoli is a fractal? I didn't know that; in fact, I had to look up fractals in the dictionary. A fractal is a never-ending pattern, in which each part is self-similar across different scales. In other words, each broccoli floret, large or small, is a miniature of the entire head of broccoli. Isn't that fun? Even more fun, broccoli florets are tender enough not to need cooking, which is a hit with me when the weather gets hot. In this double broccoli salad recipe, I use store-bought broccoli slaw -- the shaved stems of broccoli and carrots, with bits of red cabbage -- with chopped broccoli florets, and bind it all together with a spicy-sweet Sriracha yogurt dressing. Bring this salad to a picnic or potluck this summer, and it will be the first dish to disappear.

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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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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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