The Final Course
The Flavors of Greece
By Pamela Wells
Photography By Jennifer Polixenni Brankin
Personal chef Jane Cherry has been cooking in Tucson for the past nine years. She came to the area from the restaurant industry in L.A. “I became a foodie before it was fashionable,” she says. Today she cooks for her clients in their own homes, or drops off prepared meals. “There’s really no average client,” Cherry says about her clientele. “In the past I did a bunch of special diet work — gluten-free or diabetic — but right now it’s really all about people with discerning tastes.”
Personal chef Jane Cherry has been cooking in Tucson for the past nine years. She came to the area from the restaurant industry in L.A. “I became a foodie before it was fashionable,” she says. Today she cooks for her clients in their own homes, or drops off prepared meals. “There’s really no average client,” Cherry says about her clientele. “In the past I did a bunch of special diet work — gluten-free or diabetic — but right now it’s really all about people with discerning tastes.”
One of her favorite salads is this versatile Greek dish. “It’s a great party dish. Go meatless and it’s a one-of-a-kind side salad. You can order this fabulous Greek seasoning at Penzeys.com. It’s also excellent on fish and lamb.”
Greek Chicken with Pasta Salad
Ingredients
For the Salad
4 boneless, skinless chicken
breast halves
1 Tbsp Greek seasoning (preferably
by Penzeys)
1 lb tri-color radiatore pasta,
or tri-color rotini
2 cups tomatoes, chopped
1 cup kalamata olives, chopped
1 cup sheep or goat's milk feta
cheese — crumbled
2 large zucchini, halved
1 large red onion, diced
1 red bell pepper, roasted, peeled,
seeded and cut into squares
1 14 ounce can artichoke hearts
in water, drained and quartered
For the Dressing
2 Tbsp Greek seasoning
2 Tbsp water
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup eggless mayonnaise
2 tsp honey
1 tsp Dijon mustard
Method
For dressing, bloom 2 Tbsp. of seasoning in 2 Tbsp. of water. Add vinegar, honey and Dijon mustard and combine well. Add oil in a stream, whisking until incorporated. Add mayonnaise and whisk again to combine. Can be made ahead and stored in the fridge.
Cook pasta until al dente, drain and place in a large bowl to cool. Rub chicken and zucchini with olive oil. Season chicken and zucchini with approximately 1- to 2-Tbsp. of Greek seasoning. Grill on the barbeque until done. Cool. Slice into bite-sized pieces and add to bowl with pasta. Add remaining vegetables to cooled pasta. Toss. Add dressing and feta. Mix well and chill. Add Comment (0)
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