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Tomato, Basil and Everything

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One of my favorite things about my Napa apartment is my yard! Not only is there space for corn hole, ping pong, a grill, and a fire pit, but also a garden. This summer is the first time I have ever exercised my green thumb, so I started with something simple: sunsugar tomatoes, Genovese basil, Thai basil, and purple basil. I figured these ingredients would last me all summer and still allow for some variety. And I am happy to report that my garden is thriving! I have my genes and the hot Napa sun (no more SF fog!) to thank for that.

My sunsugar tomatoes, planted in a half barrel

My sunsugar tomatoes, planted in a half barrel with some Genovese basil

Over the weekend I used all three basil varieties to make a pesto. I also incorporated some kale and a touch of lemon juice, as well as pine nuts and parmesan. I wasn’t sure what I would do with the pesto, but then it struck me when I spotted some frozen chicken thighs in the back of my freezer. I coated them in the pesto and left them out to defrost for the day, while my mind stirred with ideas of side dishes. I happily settled on a light tomato-farro salad with – you guessed it – more basil from my garden.

Left to right: Thai basil, purple basil, Genovese basil

Left to right: Thai basil, purple basil, Genovese basil

Pesto Chicken (serves 2)

Tomato Farro Salad (serves 2)

  • 1 cup of vine-ripened grape tomatoes, halved
  • 1 green beefsteak tomato, diced
  • 1/2 cup sunsugar tomatoes, quartered
  • 20 basil leaves (assorted or Genovese), julienned
  • 1/8 tsp garlic salt
  • 1/8 tsp dried oregano
  • freshly ground black pepper
  • 1 tsp Extra Virgin Olive Oil
  • 2 TB shredded Parmesan cheese
  • 1/2 cup dry pearled farro

Heat a grill or cast-iron pan over a medium-high flame. Once hot, spray with a touch of cooking spray. Grill the chicken for 5 minutes on each side, then continue to flip until fully cooked.

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Meanwhile, cook the farro. Fill a small pot with 1 1/2 cups of water and 1/2 cup of farro. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes, or until done. Drain any excess water then rinse with cool water to chill. Add to a mixing bowl with all other salad ingredients. Taste for seasoning and adjust if necessary.

IMG_3164

Pair with your favorite summer Rosé. As far as domestic brands go, I like Azur, Navarro, Red Car, and Trefethen – but you can never go wrong with a nice GSM French Rosé!

This was the perfect summer meal, and I was so happy to incorporate ingredients from my small garden. Next summer I hope to plant several more varieties of tomatoes, as well as more herbs and even some zucchini!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Anne H. Putnam

    Yummmmmm!

    >

    Reply

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