Adopted By Pasta

A year ago, my daughter Gabby came to me with a spark in her eye and a mission in her heart: she wanted to join the local first aid squad. Now, this wasn’t exactly a surprise—Gabby has dreamed of becoming a doctor since she was about ten years old. And not just any doctor. She’s had her sights set on becoming an orthopedic surgeon specializing in sports medicine. Given her years as a competitive gymnast at Paramount Gymnastics and her track-and-field career at Somerville High School, she’s had more than her fair share of personal orthopedic visits. You could say this dream was earned through both inspiration and experience.

She told me she wanted to learn how to care for patients—how to talk to them, understand them, and actually help. In fact, one of her very first calls was for a gym-goer with an injured ankle, and all the way to the hospital she educated him on how to rehab it properly. That’s Gabby for you.

I was thrilled about her interest in joining the Somerville Rescue Squad and told her I knew some fantastic people there. And then she hit me with the curveball:

“Dad… I want to join the squad with you.”

Now let me give you some background: I started in EMS in 1986 as a volunteer EMT and wrapped up my field career in 2017 as a paramedic. I’d hung up my stethoscope thinking I was done. I was proud of my decades of service, and honestly, I was content to keep those memories right where they were—memories.

But how does a father say no to his daughter when she asks you to stand beside her, literally, in the back of an ambulance?

So, I rejoined. And we rode.

We spent Sundays riding 12-hour shifts together—laughing, learning, and leaning into the chaos that is EMS. I taught her how to prep a rig, how to comfort a nervous patient, and how to listen with more than just a stethoscope. She absorbed it all and became a true part of the team—cadet meetings, trainings, all of it.

I’d long since let my paramedic license go inactive, but I’ve always kept my EMT instructor certification because I love teaching. It’s my way of giving back to the profession that shaped me. And this past year, I got to teach my own daughter. You can’t put a price on that.

Now, Gabby’s off to college—pursuing her dream and running track for The College of New Jersey. I couldn’t be prouder. I also couldn’t help but feel a little pang this past Sunday as I rode my shift solo. But I made a promise to the squad, and I intend to keep it—with or without my favorite partner in the jump seat.

And what does any of this have to do with this week’s recipe? Well, usually I test recipes on Sundays. But since I was on duty, this week’s culinary creation happened on Saturday.

And that brings us to:

Chicken Caprese (Squad-Approved and College-Parent-Endorsed)

Caprese usually means tomato, mozzarella, and basil—drizzled with olive oil and balsamic. Simple. Classic. Delicious.

But mine? It brings a little extra love (and protein) to the plate with chicken breast, and it’s loosely inspired by a version Jeff Mauro made on The Kitchen using a pomegranate glaze. I didn’t have pomegranate juice, so I pivoted to a balsamic glaze—and honestly, it may be even better.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt, pepper, and garlic powder (to taste)
• 1–2 fresh Jersey or heirloom tomatoes
• Fresh mozzarella (sliced)
• Olive oil
• Balsamic glaze (store-bought or homemade—see below)
• Finishing salt (Fleur de Sel, Maldon, or smoked salt)
• Fresh basil

Instructions:

1. Season the chicken breasts with salt, pepper, and garlic powder.
2. Sear both sides in an oven-safe cast iron pan over medium-high heat.
3. Roast the pan in a preheated 350°F oven for about 20 minutes or until the internal temp hits 165°F.
4. Rest the chicken for 5–10 minutes once it’s out of the oven (don’t skip this step—it keeps the juices where they belong).
5. Slice the chicken into ¼-inch slices.
6. Slice your tomatoes and mozzarella about ¼-inch thick.
7. Stack the slices however you like—alternating tomato, chicken, mozzarella. Get artistic or go rustic.
8. Drizzle with olive oil and balsamic glaze.
9. Top with torn fresh basil
10. Sprinkle with a good finishing salt.
11. Serve with crusty bread, grilled veggies, or just a fork and a smile.

Optional: Homemade Balsamic Glaze

Want to make your own glaze?

• 1 cup balsamic vinegar
• ¼ cup brown sugar

Directions: Combine in a small saucepan, stir until sugar dissolves. Simmer on medium, then reduce to medium-low and stir frequently until reduced by half (about 10 minutes). It will thicken as it cools. Drizzle away.

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This dish is simple, clean, and full of flavor—just like the best moments in life. And whether it’s a quiet Saturday in the kitchen or a chaotic Sunday in the back of an ambulance, it’s always better when shared.

Here’s to the next generation of healers, to full hearts, and to finishing salt on everything.