I am excited to introduce our first guest for the month, Sylvia of Sylvia’s Simple Life. Sylvia’s blog is the loveliest nook of the blogosphere. Her photos are stunning and celebrate the beauty and joy in the simple things that make up life. My favourite post is one of her more recent, Lilac Mornings. Sylvia thoughtfully reflects on lilacs, fragility, nature, beauty and life without being overly saccharine or maudlin. Instead, I feel like she has granted me permission to enjoy the moment and join her in reflection. Treat yourself and spend some time visiting Sylvia’s blog or follow her on Instagram to see beauty in the everyday.
Today Sylvia shares one of her simple summer recipes.
Summer is here and I cannot think of a better time to enjoy life’s simple pleasures and to eat fresh, honest, simple dishes. Summer abounds with colorful treasures of the field – from juicy ripe tomatoes, green beans and sweet peppers through fragrant basil and lavender to fresh berries, apricots and melon. Farmer’s markets are operating at full speed giving to those who do not have their own gardens an opportunity to buy local and eat seasonal, something I have committed myself to long ago. Summer also comes with cooking techniques that are easy, straightforward and quick – who wants, in the heat of the season, to be simmering dishes for hours – and there is no need to; simply let the fresh vibrant products do the work. With this simple, easy and delicious pasta salad I am about to share, you can do just that. Full of gorgeous colors and flavors, this market-inspired recipe, truly my family favorite highlights the season’s best and freshest ingredients. Perfect for a potluck, a casual summer get-together or a weeknight dinner whether as a side dish (you can omit the grilled chicken) or a main meal. Put it in a jar and you have a picnic-perfect pasta salad.
Feel free to improvise, make my family favorite recipe your family recipe and do not forget that “when you have the best and tastiest ingredients, you can cook very simple and the food will be extraordinary because it tastes like what it is”, one of my favorite advices from Alice Water. It’s really just that simple and as easy as, well, the summer itself.
GRILLED CHICKEN & FRESH VEGGIE PASTA SALAD
1-2 skinless chicken breasts
4 tbsp. white wine
2 tbsp. olive oil
375g tri-colour vegetable rotini, or whole-wheat fusilli
250g (1 box) heirloom cherry tomatoes
1/2 red bell pepper
1/2 yellow bell pepper
2 green onions, chopped into thin slices
200g fresh green peas
Oil and vinegar dressing
8 tbsp. olive oil
2 tbsp. white wine vinegar
salt and pepper
Marinate chicken breasts for 10-15 minutes in white wine, olive oil, salt and pepper. Grill each side of the skinless chicken breasts. It only takes a few minutes per side over direct medium-high heat for them to be brown, beautifully moist and evenly cooked. Let them cool.
Cook pasta according to package directions. Drain and set aside to cool. Boil green peas in salted water for 3-5 minutes or until bright green and tender crisp. In the meantime, cut heirloom cherry tomatoes in half. Slice pepper halves into strips about 1/4″ wide. Combine all vegetables in a large salad bowl. Add pasta and the sliced chicken breasts.
To prepare the dressing whisk garlic, olive oil, white wine vinegar, salt and pepper together.
Add the dressing to the salad.
Toss with Parmesan cheese and fresh basil.