Tapenade Stuffed Chicken Breasts

Cut a pocket in the chicken breast about 1/3 of the way down. Place a Tb of tapenade into the pocket and fold breast back over the opening. Heat the oil and 1 Tb of the butter in a frying pan; when shimmering add the chicken and brown on both sides. Remove chicken to an oven-proof pan, and place in a 350 degree oven for 12 minutes, until juices run clear. Add mushrooms and onions to the frying pan, cook until light brown, add water and stir to get all the fond off the bottom of the pan. Add the white wine, swirl in the butter and add salt and pepper to taste. Remove chicken from oven and place on serving platter; pour pan juices from oven pan into the frying pan, stir and pour over the chicken and serve.

Ratatouille

Peel the eggplant and slice into large dice. Place 2 Tb of oil in a pan and heat; add the eggplant and cook until light brown. Remove eggplant from pan and add in 2 Tb of oil. Cut zucchini and yellow squash into large dice, and add to pan along with the onion and garlic. Cook for 5 minutes, add in the diced tomato, herbs de province, and eggplant and simmer until just tender, about 10 minutes. Add salt and pepper to taste. Top with fresh basil.

Heritage Tomato Salad

Cut tomatoes into bite size wedges. Place in bowl, add remaining ingredients, toss, let rest for 10 minutes and serve.

Roasted Figs with Goat Cheese and Honey

Line a cookie sheet with parchment paper; pre-heat oven to 350 degrees. Cut figs lengthwise in half. Place on cookie sheet cut-side down and bake in oven for 5-7 minutes, until soft. Remove from cookie sheet, plate cooked-side up, dab on a dollop of goat cheese, and drizzle with honey.

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