Grilled Tomato Relish

2 medium pear-shaped tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced or pressed
1⁄4 cup chopped fresh basil or 2 tablespoons dry basil
Pinch salt
Pinch freshly ground black pepper
Basil sprigs (optional)

Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).

While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil.

When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).

Spinach Dip with fresh veggies

Ingredients
1 1/2 cups prewashed baby spinach
1/2 cup 1% or fat-free cottage cheese
1 1/2 teaspoons dried parsley
2 tablespoons regular or low-fat mayonnaise
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons minced onion
1 tablespoons lemon juice
1/2 teaspoon minced garlic
Ground pepper to taste
Salt to taste
Fresh veggies of choice for dipping (celery sticks, cucumber spears, bell pepper strips, cauliflower and broccoli florets, mushrooms, etc.)

Instructions
Wilt spinach in a microwave oven on high, 2 minutes. Combine spinach with remaining list of ingredients (except the fresh veggies), and blend well in a food processor or blender. Chill and serve with fresh vegetables

Jicama, Tomato, and Black Bean Salad

Ingredients
1 1/2 tablespoons fresh lime juice
1/2 garlic clove, minced
1/4 teaspoon ground cumin
1 1/2 tablespoons extra-virgin olive oil
1/2 (15-ounce) can black beans, rinsed and drained
1/2 small jicama, peeled and chopped
1 plum tomato, chopped
1 1/2 tablespoons diced red onion
1/8 cup chopped fresh cilantro
Salt and freshly ground black pepper


Instructions
Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomato, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

Oriental Cabbage Salad

Ingredients

1/4 small head green cabbage
1 1/2 scallions, chopped
1 tablespoons dark sesame oil
1 tablespoons rice wine vinegar
1 tablespoons sesame seeds, toasted

Instructions
Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.

Savory Chicken Sauté

Ingredients
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breast halves
1/2 large onion, sliced
1 cloves garlic, minced
1/2 tablespoon fresh rosemary leaves, chopped
1⁄4 cup fat-free chicken broth
Pinch salt
Pinch freshly ground black pepper

Instructions
Heat the oil in a large skillet over medium heat. Sauté the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.

Tortilla Soup (without the tortillas)

1 tablespoon extra-virgin olive oil
1/2 medium red onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
3 1/2 cups lower-sodium chicken broth
1 can (14.4 ounces) diced tomatoes, with juice
3/4 pound boneless, skinless chicken breasts, cut into 1/2" cubes
3 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

Instructions
In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes.

Add the broth and tomatoes and their juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chicken and return to a simmer. Cook until the chicken is cooked through, about 4 minutes.

Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.

Chicken en Papillote

2 boneless, skinless chicken breasts, trimmed of fat
2 teaspoons grainy mustard
1 leek, trimmed, cleaned, and cut into 2 1/2-inch-long julienne strips
1 medium carrot, peeled and cut into 2 1/2-inch-long julienne strips
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
Salt & freshly ground black pepper to taste


Instructions
1. Preheat oven to 400 degrees F. Cut 2 pieces of parchment paper or aluminum foil 12 inches by 16 inches. Fold in half to form an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a valentine.
2. Place a chicken breast in the center of one-half of each opened paper heart. Spread mustard evenly over chicken breasts. Distribute leeks, carrots, and thyme over the chicken. Season with salt and pepper. Seal the packages and place them on a baking sheet.
3. Bake for 10 to 12 minutes, or until the packages are puffed. (Open one package to check that the chicken is no longer pink inside.) Transfer to individual plates and let diners open their own packages.