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Menu Plan for Summer II: Week 9, Thursday

Chicken Caesar Pasta Salad
Sweet Corn

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     More sweet corn - the best of summer!  Save leftover yogurt for next week.

Chicken Caesar Pasta Salad

Total time: 30 minutes
    I know the classic Caesar Salad is made with Romaine lettuce, and dressed with a raw egg, olive oil and lots of garlic.  This dressing lightens it, makes it a bit healthier, but still keeps the flavor of the original Caesar.  Plus, it makes a great main course for summer!

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs chili powder
• 2 tbs Worcestershire sauce
• 1 1/4 cups (4.2oz, 125gr) pasta - fusilli, shells, penne
• 1 tbs good olive oil
• Caesar dressing:
• 2 cloves garlic
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 1 tbs tarragon white wine vinegar
• 2 tsp Worcestershire Sauce
• 2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 2 tbs good olive oil
• 1 tbs snipped fresh chives
• 3 tbs Parmesan

 Instructions:

• Cook pasta according to package instructions. 
• When done, drain, put into a large serving bowl and toss with 1 tbs olive oil.
• Mix chili powder, Worcestershire and garlic. 
• Slice chicken breasts into bite size pieces or strips and toss with chili powder mixture. 
• Cook on barbecue grill in a pan or sauté in nonstick skillet on stove.  Either way cooking time is 5 - 7 minutes over medium-high heat.
• Caesar Dressing:
• Mince garlic and put in small bowl. 
• Add mustard, lemon, Worcestershire, vinegar and yogurt (and anchovies, if using) and mix well with wire whisk. 
• Slowly drizzle in olive oil whisking constantly. 
• Whisk in Parmesan and chives. 
• To finish:
• Add cooked chicken and 2/3 dressing to pasta and toss to mix.  (A tongs works great for this!)
• After mixing taste and add rest of dressing if you like.  Serve.

Sweet Corn 

Total time: 15 minutes
   Nothing says summer like corn on the cob.  We've tried roasting it and boiling it... and if I ever find a method that is better than plain old steaming I'll add it to the recipes....

 Ingredients:

• 4 - 6 ears sweet corn, go down to the garden and pick - or to your local farm stand
• Butter
• salt
• pepper

 Instructions:

• Shuck corn. 
• Bring an inch of water to boil in a large kettle with a steamer rack. 
• Add corn, cover and steam 4 - 5 minutes (depends on how much corn you put in) or until done. 
• Take 1 ear, slather with butter, salt and pepper.  Eat.  Repeat.  Happy summer!

Cooking Schedule: 30 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, whisk, small bowl, pot for pasta, colander, large nonstick skillet or barbecue grill and grill pan, large pot and steamer basket for corn Put water on high heat for pasta Turn on barbecue grill if using Cut chicken into strips or pieces Mix chili powder, Worcestershire for chicken Add chicken, stir well to coat Shuck corn Mince garlic

Make dressing Heat water to steam corn Grate Parmesan Start to cook pasta Cook chicken Steam corn Remove chicken, set aside Drain pasta Toss pasta with oil Add chicken, dressing to pasta, toss Taste, adjust salad Remove corn Serve

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By Katie Zeller

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