COOKING with CANNABIS
Summertime Pasta Salad with Grilled Chicken
by Chef Dana Cunningham
Here ’ s hoping everyone is happy and well . We have been working very hard on the farm this summer to get through our building phase . We finally finished building special spaces for our Kunekune pigs . These are the kind of pigs that like to graze the land , so we have built an area where they can be rotated through and graze fresh land . They are cute little pigs . Some people have them for pets . They are very playful and loving . We raise them for food , just like everything else on the farm .
We also finished our fenced-in field so that our dairy goats can roam free and graze the field on their own . They love to explore . All this farm improvement work and all our regular chores leave very little time to prepare meals every day . That ’ s why I rely heavily on my cooking ability to meal prep .
Meal prep is preparing meals in large enough quantities so you have multiple meals made for multiple days throughout the week by freezing portions for when you are ready to thaw and eat . Meal prepping is a great way to budget time , money , and calories . It helps me stay on a diet –– both physically and financially . We , like many of you , are so busy throughout the day that we don ’ t want to worry about what ’ s for dinner too . Thawing and eating already-cooked meals is a great option on those days when you just don ’ t feel up to cooking .
This summertime pasta salad with grilled chicken recipe is one of my favorite summertime meal preps because it can be done with whatever is on hand and done very quickly . I love pasta salad with anything in it . Usually , I just chop up whatever veggies I can find fresh in the garden . Plus , the herbs for the dressing are all growing right outside my kitchen door . Sometimes , to get even more variety , I trade homegrown veggies with my friends . Everyone is good at growing something , and I love trading to get what we need . It builds a sense of community . I always use gluten-free chickpea rotini in my pasta salad . It is high in protein , and it leaves me feeling lighter than regular pasta . I also have an autoimmune disease , so I have found that cutting out gluten helps me a lot . It helps me keep processed foods to a minimum , so I do not have this very often . That makes it a special treat .
Summertime Pasta Salad Ingredients
½ cup of olive oil ½ cup of white wine vinegar ¼ of a small red onion A handful of herbs ( I never weigh them out ; I just always say a bunch ) Thyme , oregano , parsley . ( Make sure you destem the thyme )
1 tablespoon of infused oil A pinch of salt and pepper to taste ½ teaspoon red pepper flakes 2 garlic cloves 1 box of chickpea rotini 2 grilled or baked chicken breasts , 1 to 2 pounds 1 bunch of cherry tomatoes 1 grilled zucchini ( you could use a fresh cucumber , though ) or use whatever vegetables you have on hand Goat cheese
The Method
1 . For the pasta , grab a large pot of water and set on high on the stove . Bring to a boil .
2 . While the water is heating up , add the herbs , garlic , onion , salt and pepper , red pepper flakes , and white wine vinegar to a blender or food processor . Pulse until chopped and incorporated . Slowly add the olive oil with the processor on low and watch the mixture emulsify . Finally , add the infused oil . If the oil and vinegar separate , just give it a shake .
3 . By this time , the water should be boiling . Add pasta and cook to al dente or almost done .
4 . While the pasta is cooking , prepare an ice bath . Fill a large bowl with ice and then add water to chill it .
5 . Once the pasta is finished , strain it and then place it in the ice bath . This stops the cooking process abruptly and ensures the noodles keep their integrity .
6 . While the noodles cool , cut the chicken , cherry tomatoes , and zucchini into small bite-sized pieces and place them in a large bowl .
7 . Once the pasta is completely cooled , strain it and toss it in the bowl with the veggies and the chicken . Drizzle the dressing over it . Toss in some goat cheese crumbles and finish with some fresh cracked pepper to taste .
Serve it up — it ’ s Delicious !
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .
42 August 2024