Mmmm what is for lunch today

How about some Linguine with Tomatoes & Basil and pecan encrusted chicken

I went to the farmers market yesterday and loaded up on Fresh herbs and veggies mmmm good. Last night I made a huge bowl of fresh cilantro pico de gala yum.. and some Greek lemon, chicken soup.. with a crusty loaf of Italian

Linguine with Tomatoes & Basil
6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces 1/2 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips (Fresh makes all the difference in the world with this recipe)
1 cup freshly grated Parmesan cheese
3/4 cup sliced black olives
4 cloves garlic, minced
Salt to taste1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine pasta
Freshly grated Parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, Parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours.
Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional Parmesan cheese.
Makes 4 to 6 servings.

Pecan Chicken

Ingredients:

1 cup broken pecans

1/2 cup plain unseasoned bread crumbs

1/4 teaspoon garlic powder1/4 teaspoon paprika

1/2 teaspoon table salt

1/8 teaspoon black pepper

1/2 teaspoon parsley or Herbs de Provencal (optional)2 large eggs

1/4 cup melted butter or mild oil

2 pounds boneless, skinless chicken breasts, cut lengthwise into strips

Chopped parsley, garnish

Preheat oven to 375 degrees F. Lightly grease a large baking sheet. In food processor bowl, combine pecan pieces, bread crumbs, and seasonings. Pulse for 1 minute to combine. Pour into a shallow dish. In a medium bowl, beat together eggs, oil or melted butter. Dip chicken strips into the egg mixture one at a time, then coat with pecan mixture, shaking to remove any excess. Transfer to greased baking sheet and bake at 375 Degrees F., turning once, until chicken strips are cooked through and golden brown -- 15 to 20 minutes. Divide chicken on serving plates. Garnish with parsley and offer Honey Mustard sauce for dipping.

Please add this dipping sauce for the most incredible meal yummmm

Tart Cranberry Dipping Sauce

1 pound frozen cranberries

2 cups orange juice

3 cups ginger ale

2 tablespoons maple syrup

2 tablespoons light brown sugar

1/2 teaspoon kosher salt 1 orange, zested

Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.

ENJOY:)