Today is the summer solstice…I have a feeling it’s going to be a long day. Once Memorial Day passes most of us have unofficially started our summer season, but technically, it depends on whether we are speaking meteorologically or astronomically. Most meteorologists divide the year into four seasons based on the months and the temperature cycle, which allows them to compare and organize climate data more easily. In this system, summer begins on June 1 and ends on August 31. Solstice means the “standing of the sun” from the Latin words sol (sun) and sistere (to stand still). The effect of the sun standing still is all about the tilt of earth of its axis and rotation around the sun, leaving us with more hours of sunlight on this day than any other day of the year. Following the summer solstice, the days of the year get shorter and shorter, until we reach the longest night of the year or the winter solstice. Historically, Midsummer Day marked the midpoint of the growing season, halfway between planting and harvest. In the Southern Hemisphere, it’s the opposite: the June solstice marks the astronomical start of winter when the Sun is at its lowest point in the sky. We here in western Virginia will have plenty of sun for the next few weeks, but in the next 6 months, we will lose nearly 2 hours of daylight as we inch closer to the first day of winter. And for those who are wondering, there are 188 days until Christmas.
Summer solstice is the time when we honor the gift of sunlight and start to harvest some of the vegetables in our gardens. When temperatures start to rise and the first seasonal vegetables show up at the market, Chicken Primavera is the perfect way to celebrate their fresh flavors.
Chicken primavera
Ingredients:
2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.) lb.) cut into 1-inch cubes
2 1/2 tsp. salt, divided
2 tsp. ground black pepper
4 Tbsp. butter, divided
1/4 c. olive oil
16 oz. dried short pasta, such as penne, rotini, or cavatappi
1 32-oz. container chicken broth
3 carrots, thinly sliced (about 2 cups)
2 c. asparagus pieces, about 1-inch long, from 1 bunch (woody stems removed)
1 1/2 c. fresh or frozen peas
2 c. cherry tomatoes, halved
6 garlic cloves, grated
1 1/2 c. freshly grated parmesan cheese
1 lemon, zested then cut in half
1/2 c. chopped fresh basil, plus more for garnish
Directions:
Season the chicken with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add 2 tablespoons of the butter and all the olive oil to a large Dutch oven; heat over medium-high heat. Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside. Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking. Stir in the carrots, asparagus, and peas. Cover the pot and let cook until the pasta and vegetables are just tender, about 4 minutes. Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pot. Cook, stirring occasionally, for about 2 minutes to reheat the chicken. Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine. Stir in the basil just before serving. Top each serving with more parmesan.
Sunshine salad
1 large can of sliced peaches, drained
1 md pineapple chunks drained
1 large box frozen strawberries thawed with juice
3 bananas sliced
2 tablespoons Tang drink mix
1 large box vanilla instant pudding.
Mix fruit into a large bowl and sprinkle tang and vanilla pudding overall. Mix, coating everything well. Chill in the refrigerator for at least 2 hours. Cheers friends and happy summer solstice!
Courtesy photos
