The Cluttered Pantry

I’m not a master gardener, actually to be clear, I’m not saying I’m a master of really anything.  I try, and to my great joy and surprise, on many occasions the fates align and the seeds I plant at the beginning of the season spout and grow and actually get harvested before the squirrels and birds get them.  Chicago gardening is in many ways easier than it was when we lived in Austin.  It’s a way shorter season, but it’s better suited to actual growing, real rain, temps that don’t cook the veggies before they are harvested and less of the scary bugs that used to chase me out of the backyard in Texas.

One of the things that I have managed a semi-consistent level of success with is what we call our “salsa and sauce garden” Cilantro, onions, jalapenos, tomatoes, basil, cucumbers, radishes, baby lettuces and such.  This year, with the help of the tiny hands of the Wee Kahunas we managed to spread a bit more basil seed than I usually plan for, and darn it if it didn’t all sprout. So now on a semi-weekly basis this whole summer season has been about harvesting and then trying to find something to do with basil.

Right, the first thing you thought of was Pesto…me too. I have five different recipe versions in the basement freezer right now, including a new set that I froze in silicon ice cube trays so I can just pop out a few “cubes” into a dish of pasta or chicken when ever I need them.

I’ve also set up some mason jars with garlic and basil infused olive oil (you just slowly heat the ingredients together and then pour into the jars for storage.)

Basil on top of really good Feta with a splash of olive oil, is an amazingly good snack that our fab neighbors from Greece have taught us, and of course basil – tomatoes- mozzarella – olives and crostini  is the salad I crave all summer.

But now it’s time to start using some of that pesto and I needed a recipe that would change things up a bit and help me feed a large group for way way less money than we used to spend on such events.

I have a tried and true chicken pasta salad recipe that I mix up pretty often (especially during the season when we have 9 birthday parties in less than 2 months)  but, you know…it’s pasta salad.  It’s tasty and all that, but meh..

So, here is what I came up for our last family and friends gathering (Elena and Jordan’s birthday party.):

Balsamic Pesto Pasta Salad

The salad itself is a twisted elbow pasta noodle (I like these because they hold onto the herbs and oil a bit without being so big that the pasta gets mushy or pasty.) I toss in whatever veggies are freshest, often bits of carrot, peas, green beans, broccoli. (sun dried tomatoes add a whole different character as would olives.)  I like to add diced avocado to balance out the textures, and dried cranberries are a nice change up as well. (Do you get the idea that I make this same base and switch out a few ingredients on a pretty regular basis yet?)

The chicken is just breaded breast tender cutlets that I bake until crispy (if you are watching calories I suppose you could go with grilled, but man the breading makes the texture and flavor of the overall pasta so so much better.)

The key to this dish is taking a standard pesto, i used 1/4 cup , (I’ll include the recipe I use in the comments section) and then adding 1/3 cup balsamic vinegar to 1/4 cup olive oil and mixing it really well (I just pour it into a jar and shake) with some really finely diced shallots.

I’m still looking for other ways to use the basil, I just found a recipe for Basil lemonade, I had some recently at an Indian Food Restaurant in Michigan and really liked it..  So I guess now I have finally come full circle..  something to do with all those Limoncello lemons and the basil as well.  Summer is basically over here in Chicago, well, it never really happened…it just stayed cool, so the next set of recipes will have to be about fall…good thing that crazy hand full of pumpkin seeds that Elena tossed into my flower beds has turned into it’s own ecosystem..  I have lots and lots of ideas for pumpkins.

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