Chicken in White Wine with Artichokes, Lemon, and Olives

Saute garlic and whole shallots (peeled) until tender. Add slices of lemon and saute lightly. Add chicken breasts (about 1.5 lbs) and brown. Place in a baking dish with 1 c of frozen artichoke hearts (defrosted), 1/2 c whole pitted olives, capers, and 1/2 cup plus of white wine (add more as baking if needed) and lots of fresh lemon juice.

Bake at 350 until chicken is done (about 30-45 minutes). Top with freshly chopped parsley and serve over rice.

Variations on this are endless. One good alternative is baking carrot strips with the chicken, garlic, shallots (minced), and wine.

Chicken in White Wine with Olives and Dried Fruit

Use about 2-3 lbs of boneless breasts and thighs (you can use meat on the bone if you prefer)

Start by marinating the chicken in a bowl with 1/2 bulb of garlic minced, 2 T oregano, coarse salt, pepper, 2 T red wine vinegar, 1/4 c olive oil, 1/2 cup dried apricots, 1/2 cup prunes, 1/4 cup figs (optional), 3 T capers, and 1/2 c whole pitted olives.

Let marinate for a few hours. Preheat oven to 350. Put the chicken in a roasting pan. Keep the marinating liquid and add 3/4 cup white wine and 1/2 brown sugar. Pour this over the chicken. Cook covered for 30 minutes and then uncovered for 30 minutes. Once chicken is done, remove from oven. Place on serving platter and top with 1/4 cup chopped parsley.

Pesto Pasta

Cook up your pasta. Saute your veggies--diced or sliced peppers, onions, zucchini, pea pods, summer squash, and baby tomatoes are all great.

Prepare your pesto. I don't know exact measurements so you'll have to experiment until it tastes right to you. Here is what I do:

I start out with about 4 cups of packed basil leaves, 1-2 cloves minced garlic, 1/4-1/2 cup pine nuts, and 1 cup+ grated parmesan. Start blending together in a cuisnart while slowly pouring olive oil in until a smooth sauce is created. Taste it. Does it need to be richer? Add more nuts and cheese. Is it too thick? Add more olive oil. Too runny? Add more cheese, nuts, and basil if you have any. Does it need more garlic? It should be thick enough to scoop a spoonful and hold the spoon upside down without it all running off the spoon. It will thicken as it sits, so if it is close to this consistency, you've probably got it just right.

Throw everything together. You can add chopped olives too. This is great the next day as a cold pasta salad!

Depending on the amount of pasta, you may have pesto left over. Put it on bread, pizza, fish, chicken...