Wednesday, August 5, 2015

The Food of Love

tomatoes from farmer brown's garden

Last year, cherry tomatoes sprouted next to our house. We didn’t plant them, we didn’t put up tomato cages, we barely watered them, but there they were like the blessed Garden of Eden. I ate scrambled eggs with cheddar cheese and tomatoes for breakfast every single day all summer. My gestational diabetes nurse tried to convince me I could diversify my breakfast menu, but she was wrong, and that’s why Jack was born one-third tomato.

That summer, every morning Chris walked to that little patch, picked a handful, and washed them. Then they waited on our kitchen counter until I eventually woke up to eat. Shakespeare opens Twelfth Night with a theory about music being the food of love, and I hate to contradict the Bard, but food is the food of love. And more specifically, every morning when I walked into the kitchen, I knew the food of love was cherry tomatoes.

This year we’ve had cherry tomatoes on chicken pesto sandwiches like a billion times. Obviously this sandwich is best with summer tomatoes, but no one likes to run the oven when it’s too toasty outside. So. Know thyself, etc. So these are some chicken pesto sandwiches that are NBD to make if you already have pesto on hand.

Eat on,
b perry

Pesto Chicken Sandwiches 

Pesto 
  • 1/2 cup pine nuts 
  • 4 cloves garlic 
  • 3 cups packed fresh basil leaves, packed 
  • 1/2 cup freshly grated Parmesan 
  • 1/2 cup extra-virgin olive oil 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon black pepper 

  • In a food processor or blender, blend together pine nuts, garlic, basil, parm, oil, salt, and pepper. 

Chicken and Roasted Tomatoes 
  • 2 boneless skinless chicken breasts 
  • Olive oil 
  • Salt 
  • Pepper 
  • 1 pint cherry tomatoes 

  • Preheat the oven to 350°. 
  • Dry the chicken breasts, rub with olive oil, and season with salt and pepper on both sides. 
  • Line a baking sheet with parchment paper. Place the chicken breasts and tomatoes on the baking sheet and cook until the chicken is 165°, about 30 minutes. 
  • Shred chicken 
  • Mix in a few splats of pesto. 

Assemble Sandwiches 
  • Spread extra pesto onto the bread. Add pesto chicken. And crumble goat cheese. Top with mozzarella. Return to oven until the mozzarella melts. Add roasted tomatoes. Bam. 

1 comment:

  1. Those were the magical tomatoes to give you something to live for every day.

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