1 Bunch Garlic Scapes, cut into 2" pieces
3 cups Basil (loose packed), rough chopped
1/2 cup Olive Oil
2 ounces Pine Nuts, toasted
1/2 cup good Parmesan Cheese, grated
1 tablespoon Lemon Juice
1 teaspoon Salt
I heated the pine nuts in a dry skillet until they just started to brown and removed them immediately from the pan. (They can burn pretty quickly if you don't keep an eye on them.) Then, I put all the ingredients into a food processor (a blender works well, too) and pulsed the mixture until well combined and it looked like, um, pesto. I added about a cup of the pesto to 8 ounces of cooked pasta, along with a few tablespoons of the pasta water, and mixed it together until pasta was well coated.
6 chicken breasts (half breasts)
3 eggs, I used the lovely CSA's Howling Hounds eggs
3 tablespoons Parsley, chopped fine
2 cups Panko Bread Crumbs
1/2 cup Parmesan Cheese
Zest from 1 Lemon
1 1/2 teaspoon Salt
3/4 teaspoon Pepper
2 tablespoons Butter, melted
1/4 cup Lemon Juice
Preheat oven to 400°. Pound out 6 chicken breasts until they are about 1/2" thick (I put them between two pieces of wax paper before pounding). Line a jelly roll pan (cookie sheet with sides) with aluminum foil and spray with butter flavored vegetable oil spray. Mix eggs in a large dish or pie pan. Mix together parsley, bread crumbs, cheese, zest, salt and pepper in another large dish or pie pan. Dip chicken into eggs and then crumb mixture and place on baking pan. Drizzle each chicken breast with about 1 teaspoon of melted butter. Bake for 20 - 30 minutes, until chicken is cooked and coating starts to brown. Remove from oven and drizzle with lemon juice to taste.
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
Bunch of Arugula Greens, 4 - 6 cups? (Oops, I didn't measure them.)
In a large bowl, wisk the vinegar while drizzling in the olive oil until it emulsifies (combines and thickens). Add greens and toss.
To plate, put chicken on top of about a cup of salad. Add pasta with pesto to side and garnish with parsley.
Lemony, crunchy, garlicky, tastey...