He knew there was a problem. A big one. Unapologetically emphasizing the state of my brokenness, he drove north. A symposium of sighs and a requiem of reveries pulsated every thought and unspoken Spokane feeling. Spring is here. But not here.
I’m bitter, entrenched in a purgatory of scorching heat. Picked bone dry. My solid solace is a ground of sand, pebbles and needles cried away from mourning saguaros. (Not the needles I’m used too.) Not those either. The blue spruces intermingled with the yellow ponderosas. The fond, familiar feeling of a gusty, frosty breeze. I’m met instead with stagnant, coarse, unforgivable convection. My firm conviction is the hybrid seasons and the impending change are now extinct. A place of complacency.
I open the biggest Jessup cab, turn up the AC and don a fuzzy hoodie next to the fireside tv screen. It’s April, but I don’t think the blog dogs will mind. A frozen heart belies the intense, unwelcome heat, but at least the pasta bowl will warm my soul.
Takes 40 min + marinating time; Feeds 6
Marinade and Method for Za’atar Chicken
- 3 chicken breasts, pounded
- 1/2 cup dill pickle brine
- 1/2 cup olive oil
- 1 tbsp garlic powder
- 1 tbsp za’atar seasoning
- Salt, pepper
Add the chicken along with all the other ingredients in a big bowl and mix well. I like to season with about a tbsp of salt and tsp of pepper. Cover and refridgerate for 2 hours.
Ingredients and Method for Lemon Bread Crumbs
- 1 cup plain panko
- 1/2 tsp garlic powder
- Juice of half a lemon
- 1 tsp za’atar seasoning
- 2 tbsp olive oil
- Pinch of salt
Heat olive oil and lemon juice in a frying pan to medium heat.
Season the panko in a bowl with the salt, za’atar and garlic powder. Add this to the warm oil and allow to cook until golden brown ~ about 5-6 minutes, stirring often. Set aside.
Ingredients for Cavatappi and Method for throwing it all together
- 1 box cavatappi pasta, cooked in 8-10 cups salted water* (time according to instructions and reserve a half cup of pasta water)
- 1/2 head small red cabbage, sliced
- 1 head radicchio, sliced
- 4 scallions,
- 3 tbsp olive oil
- Juice of half a lemon
- 1 tbsp za’atar seasoning (divided into 3rds)
- 1 tbsp salted butter
- 8 oz crème fraîche
- Chicken from marinade (see above)
- 1 tbsp za’atar seasoning
- Salt, pepper
Light your grill to medium/high heat and set out a double layer of foil.
Mix together olive oil, cabbage, radicchio, scallions, lemon juice and salt and spread out in 1 layer on the foil.
Make your pasta. *I usually add about 2 tbsp salt to the water – it’s a lot but it gets the job done.
Take the chicken out of the marinade and discard the juice. Sprinkle each breast with the tbsp of za’atar.
Put the chicken and veggies on the grill. The chicken will take 12-15 min, flipping 1-2 times, until done. The veggies will need to be stirred 1-2 times as well but only take about about 7-8 min (until slightly charred and delicious).
When the chicken is done, let it rest on a plate covered with foil for 10 min.
When the pasta is ready, reserve 1/2 cup of pasta water and drain the rest. Put the pasta back into the hot pot and add the butter, crème fraîche, and some of the pasta water (if needed). Stir together.
Serve the pasta in a large bowl with grilled veggies, sliced chicken breast, and top with lemon breadcrumbs.
That’s a warm belly full of love.
Need more chilly day favs? Try:
- Shakshouka with Butter Beans, Feta & Garlic Toast
- Apple, Agave & Cheddar Biscuit Sandwiches
- Grilled Steak Quesadillas
- Leek and Potato Tart with Beet Soaked Apples
- Gewürztraminer and Saffron Drowned Risotto
