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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 12, 2014

Quick and easy slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza {vegetarian}

Slow-roasted tomato flatbread pizza, with mozzarella cheese, pine nuts and basil. #pizza

As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.

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June 1, 2014

Sea salt (Recipe: pizza bianca) {vegetarian}

Originally published in August 2006 (you can read the post here), this updated pantry ingredient post features new photos and links. If you live nearby in Rhode Island, you can buy wonderful fresh pizza dough in the refrigerator case of any local supermarket (we do love our pizza). Be sure to let the dough rest at room temperature for a few minutes, to relax the gluten and make it easier to roll out.

Make pizza bianca with storebought pizza dough, or your favorite homemade dough. #pizza

In The Saltmen of Tibet, a stunningly beautiful 1997 Swiss documentary film, director Ulrike Koch follows the incredible physical and spiritual three-month journey undertaken each year by nomadic tribesmen on the Himalayan plateau to harvest salt from the holy lakes of the Changtang region.

For these nomads, sea salt is still the primary currency, just as it was in China and India more than 2,000 years ago.

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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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