ROSEMARY & PARSLEYED CHICKEN WITH CAULIFLOWER – TOMATO – BLACK OLIVES IN WHITE WINE SAUCE / SPINACH – SPRING MIX SALAD WITH MUSHROOMS – TOMATO – SUMMER SQUASH – FETA IN RED WINE – OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–parsley (fresh if possible)

–cauliflower (1 head, florets only)

–tomato (divided, 2, small, fresh)

–black olives (sliced, one-half can)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–spinach – spring mix greens (packaged)

–mushrooms (baby bellas, fresh, 6 to 8, sliced)

–summer squash (1, small, fresh)

–red wine (cooking wine is fine)

–feta cheese (one-half small container)

1 – Wash and slice the florets off 1 head of cauliflower.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine.  Season with rosemary, parsley, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Spoon cooked cauliflower into the dish.  Stir.  Place chicken on top.  Season the chicken with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 9 minutes.

3 – Place one-half package of spinach – spring mix in a mixing bowl.  Wash and slice 6 to 8 mushrooms, and add to the bowl.  Chop 1 tomato, season with salt and pepper, and place in the bowl.  Peel and chop 1 summer squash, and place in the bowl.  Add one-half small container of feta cheese.  Season the salad with salt and pepper.  Add one-fourth cup of red wine and, to taste, olive oil.  Stir well.

4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.

–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.

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