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May 15, 2014

Pasta with Brussels sprouts, mushrooms, onions and bell pepper in white wine mustard sauce {vegetarian}

Pasta with Brussels sprouts, mushrooms and bell pepper in a white wine mustard sauce. #pasta

Somewhere in the world, there's a retail marketing genius I need to thank. I don't know who came up with the idea to thinly slice Brussels sprouts and sell them in a bag in the produce department of my local supermarket, but my hat's off to that person. Although I've never been crazy about whole Brussels sprouts, I've incorporated these shaved sprouts in lots of recipes, like this Brussels sprouts and bacon quiche and Brussels and broccoli with maple vinaigrette. All it takes is a quick rinse, and a trim of any woody stems, and you have ready-to-cook tender bits of Brussels sprouts. For this dish, use any long noodle like spaghetti or angel hair pasta; I've used curly ramen noodles, just for fun. Wouldn't this be a perfect recipe for Meatless Monday?

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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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May 8, 2014

Greek spinach, artichoke and feta egg and cheese breakfast casserole {vegetarian, gluten-free}

Greek spinach, artichoke and feta egg and cheese breakfast casserole (great for dinner, too!). #recipe #glutenfree

On a visit to Chicago several years ago, my friend Kalyn and I made a pilgrimage to The Spice House. We met the owner, Patricia Penzey Erd (yes, of that Penzeys family), and discovered many wonderful new-to-us herbs and spices. I bought some Greektown "Billygoat" Seasoning, probably because of the wacky name, and I've become unabashedly addicted to it. (Go to The Spice House web site to learn about the Billy Goat.) Greek seasoning combines the Mediterranean flavors of oregano, lemon peel, salt and pepper, onion and garlic. You might not think of it as a natural with your morning eggs, but in this breakfast casserole recipe, with sharp feta cheese, mild artichoke hearts, and earthy spinach, the Greek seasoning brings just the right amount of emphasis to the dish. As good as this egg casserole is to start your day, it's even better for a light supper, paired with some crusty bread.

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May 6, 2014

Quick and easy garlic naan pizza with arugula pesto {vegetarian}

Garlic naan pizza with arugula pesto: who needs takeout? #pizza #vegetarian #recipe

Indian bread with an Italian topping: what could be more fun? When you live five miles from the nearest pizza joint, home delivery isn't an option, but that doesn't mean that pizza can't be on the menu. In less time than it takes to call in a take-out order, you can have garlic naan pizza on the table. And the best part is that, with a well-stocked pantry and some Indian flatbread in the freezer, you can invent pizzas your local pizza place probably never imagined. Naan comes in white, whole wheat, or garlic versions, and all will make wonderful bases for your pizza. (You can use other flatbreads, too, like tortillas, pita and lavash). If you like really crisp pizza crust, toast the naan under the broiler, on a grill, or in a panini press before adding the toppings. Any kind of pesto you have in your freezer will work here, which makes this a quick, easy and flexible recipe for weeknight supper or family pizza 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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