Betty Rosbottom
Sauteed Chicken with Tomatoes, Olives, and Feta
Begin the meal with toasted baguette rounds topped with sautéed wild mushrooms. Marinate the chicken three to six hours before cooking. what to drink: A crisp, fresh white wine, such as a California Sauvignon Blanc.
Sauteed Scallops with Andouille and Baby Greens
Smoky andouille sausage is the perfect counterpoint to the delicate scallops.
Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg
Serve with crusty French bread for a starter, light lunch, or supper.