Goodness!!! This has been an incredibly hot start to the summer of 2021.
Here in Manitoba the general rule of thumb is to have everything planted by June 10th so that the plants will have a good system of roots before the heat becomes a problem.
Even though the plants have had their usual few weeks to prepare for the heat, it’s a good idea to give them deep watering regularly.
Don't be fooled by those clouds.
They haven’t given us any decent rain since May.
In my garden a basil plant has become happily established surrounded by its two dozen cherry tomato neighbours.
The tomatoes aren’t ready for picking, but the basil plant has added a bit of flavour to a few of our meals.
Hints:
About the Marinated Cherry Tomato Pasta…
If you're just cooking for two, no problem.
It’s just as delicious after being refrigerated 2 or 3 days.
The marinated cherries don’t have to be served on spaghetti.
Use any pasta you prefer, such as linguine, or anything you have on hand.
This pasta dish can be served warm, room temperature or cold.
About the Grilled Chicken with Fresh Herbs…
You can use other herbs, such as Thai basil, cilantro, mint or parsley, or a mixture of herbs.
If the herbs aren’t pureeing or the mixture seems dry, add a little more olive oil.
The marinade also works with cubes of chicken or pork, if you’d like to make kabobs.
The breasts can be marinated up to 8 hours.
You can make extra sauce to pour on the chicken after it has cooked.
If you’re making extra sauce, omit the salt and just add salt to taste.
The marinated chicken can be broiled. Perfect for when the weather gets cooler.
Yes, it will get cooler.
Place the marinated chicken breasts on a broiler rack about 6 inches below heat.
Broil 20 minutes on each side, until golden brown.
Brush the chicken occasionally with the marinade.
Serve very hot.
Marinated Cherry Tomato Pasta
Serves:
6 people
Slice thinly
2 large shallots
Mince
2 garlic cloves
Halve
3 pints cherry tomatoes
Place the halved tomatoes in a large bowl and add
1/2 Cup extra-virgin olive oil
the sliced shallots
the minced garlic cloves
2 teaspoons lemon zest
1/3 Cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Mix together until the tomatoes are coated with the marinade.
Cover the bowl and set aside at room temperature for 2 to 4 hours.
About 30 minutes before serving, place in a large pot
4 quarts water
salt to taste
Bring to a boil.
Stir in
1 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain the pasta well and add the spaghetti to the bowl with the marinated tomatoes.
Toss to evenly coat.
Add
1 Cup fresh basil, torn
1 Cup shaved Parmesan cheese
Toss until mixed.
Grilled Chicken with Fresh Herbs
Put in a food processor
1 1/2 Cups loosely packed basil
3 cloves garlic
1/3 Cup olive oil
1/3 Cup fresh lemon juice
1 1/2 Tablespoons kosher or sea salt
1/4 - 1/2 teaspoon black pepper
Puree until a smooth paste forms.
Halve, rinse and pat dry
6 boneless, skinless chicken breasts
Place in a resealable plastic bag
the prepared chicken breasts
Add the marinade, seal and shake to coat the chicken surfaces.
Chill for at least 30 minutes.
Preheat grill until hot.
Grill chicken 10 to 15 minutes on each side.
A thermometer inserted into the middle of the breast should read 165°F.
Serve very hot.
