It has been very hot here in South Carolina, so I am always thinking of cool foods that I can make in the morning when it is a little cooler, and have them in the fridge to serve for lunch or supper. Salad always comes to mind.
Since I had a lot of basil and Roma tomatoes it seemed only natural to pair them with pasta. Pasta is always a good choice especially if paired with chicken because it becomes a good, hearty main dish salad. To serve, all I have to do is add some side dishes such as fruit and cheese, or maybe some French bread to make it a great meal. No more cooking, just good eating.
The recipe that I used for the Pesto Pasta is a version of a recipe that I had in one of my cookbooks.
It uses the same ingredients in the salad that you would mix together to make pesto. You might not think about using toasted walnuts for a pasta salad but the surprise is a little bite or texture that you are not expecting and it is so good.
I have modified the recipe to make it simpler. These were also ingredients that I had growing in my little garden, on my pantry shelf or the fridge or freezer.
Bon Appétit! I hope you enjoy the salad and try to stay cool.
8 ounces linguine, cooked according to package directions
2 tablespoons vegetable oil
2 cups cubed baked chicken (see directions below)
2 Roma tomatoes, sliced thin
2 tablespoons chopped fresh basil
½ cup toasted walnuts
½ cup freshly grated Parmigiano Reggiano
½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
Salt and pepper to taste
Drain linguine well and add vegetable oil (you can use olive oil if you are serving at room temperature). Mix the linguine and all other ingredients in a large bowl. Season with salt and pepper to taste. Refrigerate until ready to use.
Baked chicken- There is always a package of frozen chicken tenderloins in my freezer. I find them very tender and they cook quickly. I just put them frozen into a heavy skillet, salt and pepper them and then I sprinkle them with a little bit of celery salt, not too much. Then I put the skillet into a 350ºF oven and cook until the tenders are done. I let them sit in the juice for a few minutes before cutting them into tender morsels for the salad.
By Heather Rhoades, GardeningKnowHow.com,
Photographs courtesy of GardeningKnowHow.com
Cover crops are an often-overlooked way to improve the vegetable garden. Oftentimes, people consider the time between late fall to winter to early spring to be a time where the vegetable garden space is wasted. We think our gardens rest during this time, but this is not the case at all.
Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.
This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.
Book by November 15, 2017 and save up to $1200 dollars per person!
To register call:
Alki Tours at 800-895-2554
Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!