3 whole boneless chicken breasts (6 halves), poached
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, pitted, thinly sliced
1/3 cup fresh lime juice
3/4 cup walnut oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves

1. Remove the skin and any fat from the chicken breasts and cut the
meat diagonally into thin slices.
2. On 6 individual salad plates, alternate slices of papaya, chicken
and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste
together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the
walnuts and watercress leaves. Serve immediately. 6 portions.

Pasta

In a large bowl combine well-drained pasta, chicken, broccoli, artichoke hearts, tomatoes, bell pepper, peas, scallions and black olives.
In blender or food processor combine oil, mayonnaise, vinegar, garlic and herbs. Process until the mixture is emulsified. Season with salt and pepper
to taste. I apologize, but as many times as I've made this salad, I'm still
not sure exactly how many it will feed....at least 4, maybe 6!

7 tablespoons minced green onion
3 tablespoons red wine vinegar
1 1/2 tablespoons minced anchovy fillet (about 3)
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 pounds new potatoes, cooked until tender,
peeled and cut into
1/2-inch-thick slices
24 tiny Mediterranean olives, pitted
1/4 cup Pistou (recipe follows)

Combine onion, vinegar, anchovy, and sugar in a large bowl and mix well. Gradually whisk in olive oil in a slow, steady stream. Add Pistou and whisk until blended. Add warm potatoes and mix very gently until all slices are coated with dressing. Let cool to room temperature. Mix gently again
before serving. Garnish with olives, green onion, and coarsely cracked
black pepper. Serves 8 to 10.

2 cups packed fresh basil leaves
1/2 cup fresh Italian parsley leaves
4 garlic cloves
Grated zest of 1 large lemon
3/4 cup freshly grated Parmesan cheese
1/2 cup olive oil

In food processor combine basil, parsley and garlic. Blend to a fine paste, scraping down side of bowl as necessary. Add lemon zest and Parmesan
and blend well. With machine running pour oil through feed tube in slow,
steady stream and mix well. Season with salt and pepper to taste.
Transfer to jar, cover surface with film of olive oil 1/8 inch thick. Seal
and refrigerate.

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination,
trimmed and cut into 2-inch lengths
Red leaf lettuce for lining the plates
1 red bell pepper, roasted, cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or
a combination, quartered
1 cup drained Niçoise olives

Dressing: In a small bowl whisk together vinegar, mustard, anchovy paste, thyme, sugar and salt and pepper to taste. Add oil in a stream, whisking,
and whisk dressing until it is emulsified. [I add a clove or more of garlic.]
Reserve 2 tablespoons dressing in another small bowl, arrange tuna pieces and squash slices on a baking sheet and brush them lightly with reserved dressing. In a bowl toss the shrimp and scallops with 2 tablespoons of remaining dressing. Let mixtures stand 15 minutes.
In kettle of boiling water cook beans 5 minutes or until they are crisp-
tender, drain them in a colander and refresh them under cold water. In
another bowl toss beans with 3 tablespoons remaining dressing.
On a rack set 4 to 6 inches over glowing coals, grill tuna 2 1/2 minutes
on each side, the shrimp 4 minutes on each side, and scallops and squash
6 minutes on each side, transferring seafood and squash as it is cooked to
a platter.
Line 6 plates with lettuce, on each plate arrange 2 scallops, halved hori- zontally, 3 shrimp halves and 1 piece of tuna, sliced diagonally. Divide
the squash, beans, roasted pepper, tomatoes and olives among plates.
Drizzle remaining dressing over salads or serve it separately. Serves 6.

4 garlic cloves
2 tablespoons unsalted butter
1/2 cup walnut oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons Sherry vinegar
4 Portobello mushroom caps (about 1/2 pound)
2 tablespoons peanut oil
2 cups firmly packed spinach, washed thoroughly,
spun dry, and cut into thin strips
1 large shallot, chopped fine
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh dill
1/2 cup firmly packed fresh basil, thin strips

Prepare grill or preheat broiler. In skillet cook garlic in butter over
moderate heat, turning, until garlic is golden brown.
In blender blend the garlic mixture, walnut oil, vinegars and salt and
pepper to taste.
Scrape gills off mushroom caps and brush both sides with peanut oil.
On a grill or in shallow pan under broiler grill or broil the mushrooms
about 4 inches from heat 3 minutes on each side, or until tender.
In a bowl toss together the spinach, shallot, and garlic mixture. Divide
spinach mixture among plates and top with mushroom caps. Sprinkle
caps with fresh herbs. Serves 4.