Chicken, Lettuce and Tomato Skillet

Start by sautéing the following:

8 oz. fresh sliced mushrooms

1/3 green bell pepper - chopped

1/2 lg. onion - chopped

2T butter

garlic salt and pepper

I stood in front of the open 'fridge a while before this recipe came together for me. I'm starting to feel a bit better, I can tell, because my cooking impulse never went away. I guess I'd have to be way sicker for that to happen.

As this starts to cook, over med-low heat, cover with a screen or lid for about 5 minutes. Meanwhile peel and chop the tomato and dice up 1 petite Romaine (or fresh spinach), then add that to the pan, stir, adding a little water if needed. Cover again for another 5-10 minutes. 

Cut up the chicken and measure out 2c frozen peas. Uncover, stir in the chicken and peas. Increase the temperature until any liquid sizzles, then shut off the heat, Cover and let stand another 10 minutes before serving. . .Lin

Pesto Pasta with Italian Vegetables

Walnut Basil Pesto

¾c chopped walnuts

3 lg. cloves of garlic

¾t Himalayan pink salt

¼t red and black pepper

½ lime - juice and zest
½c extra virgin olive oil

½c grated parmesan cheese

4c - about 6oz. - fresh basil

In a food processor, combine the first 4 ingredients and a handful of the basil.  Blend this until you attain the desired smoothness then add the cheese.  If you have a small processor, spoon about half of the mixture into a medium size glass bowl, after the first addition of basil and then continue on until everything is combined.  Pour all of it into the bowl and stir together well.  Taste to see if any of the seasonings need to be adjusted.  Spoon over steamy-hot angel hair, spaghetti, fettuccini or linguini.  Mmmm! . . . Lin

Zucchini with Oyster Mushrooms

1½# small zucchini 5-6

⅓#± oyster mushrooms

3 long spring onions 

¼ lg. green pepper

2T seasoned olive oil

1t raw cane sugar

½t fresh ground black pepper

½-1t fresh ground garlic sea salt

1 14.5oz. can diced tomatoes

Slice-chop the first 4 ingredients into a medium size pot or pan.  Drizzle with olive oil and saute' over medium heat, covered, for 10-15 minutes, stirring occasionally.  Recover and continue to saute' until the zucchini is done the way you like.  Taste the sauce and make any necessary seasoning corrections.  If it needs a little extra zing, you could add a couple tablespoons of the pesto for more flavor. . .Lin