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September 5, 2013

Recipe for roasted shrimp tacos with avocado peach salsa

Roasted shrimp tacos with avocado peach salsa.

Here in New England, summer -- and everything in the garden -- comes crashing down, literally, in the first two weeks of September. Ripe peaches plop from the trees, and we hurry to scoop the last tomatoes off the vines before they fall and rot. No one wants to give up on summer, so if you're in denial, like I am, try these roasted shrimp tacos with ultra-fresh avocado peach salsa. Juicy tomatoes and peaches, and creamy avocado, dribble down your chin, in a way that makes you believe that summer can go on forever. I always have shrimp in my freezer, but if you have scallops or salmon or other mild fresh fish, go ahead and substitute. A few pickled jalapeños on top, or extra cilantro, would be great. Pack these tacos to go, for an end-of-summer beach party or picnic.

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September 3, 2013

Recipe for bacon, lettuce and tomato salad with creamy basil dressing {gluten-free}

Bacon, lettuce and tomato salad with creamy basil dressing.

When it comes to salad, I fall in love easily and often, and when I do, I eat the same salad for days until my affections find another to love. I fell hard for this bacon, lettuce and tomato salad, tossed with a creamy dressing made with fresh basil from my herb garden. You'll want to use fairly robust lettuce, the ripest tomato, and just enough bacon to remind you of the best BLT sandwich you've ever had. Don't skimp on the basil; the dressing should be vibrant and herby. If you absolutely need the bread for your BLT, add some large homemade croutons. This is an in-season salad, so enjoy it now with the end of the summer tomatoes and basil. Then, save the recipe for next summer. You'll fall in love all over again.

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September 1, 2013

Herbes de Provence (Recipe: marinated mozzarella) {vegetarian, gluten-free}

First published in June 2008, this updated ingredient post features new photos and links. Marinated mozzarella cheese takes just minutes to make, and a few days to steep in the good flavors of the herbs. For a quick appetizer, just add toothpicks.

Marinated bocconcini, small balls of mozzarella in herbs.

Who was more ingenious, the Provencal cook who first tossed together a few herbs growing on a hillside and gave it a fancy-sounding name -- herbes de Provence -- or the person who thought to market those herbs in an adorable ceramic crock ?

(You have one of those iconic little crocks on your spice rack, don't you? Me, too.)

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August 31, 2013

The Pantry Quiz #50

The Pantry Quiz.

What is it?

If you can't find the Asian condiment pictured above (known as Chinese barbecue sauce or Peking Duck sauce), you can make a substitute by pulverizing pitted prunes, garlic, soy sauce and dry sherry in a blender. What is it?

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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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