• Honey-Dijon Barbecued Chicken (see recipe below)
• Lentil and Goat Cheese Salad
• Grilled Zucchini with Oregano
• Grilled Bread with Mushrooms

Honey-Dijon Barbecued Chicken is sweet and tangy at the same time. Serve with Lentil and Goat Cheese Salad, Grilled Zucchini with Oregano, and Grilled Bread with Mushrooms for a Tuscan-style menu. Any grilled vegetable can be used in place of the zucchini -- use your favorite.

Honey-Dijon Barbecued Chicken recipe

Cook lentils and chopped carrot in water like pasta just until lentils are soft. Drain and add a very light coating of balsamic vinaigrette. Gently stir in crumbled goat cheese to taste.

Slice zucchini 1/2 inch thick. Toss with a bit of olive oil to coast; sprinkle with salt, pepper, and oregano and grill to cook, turning once.

Slice crusty bread, brush with oil, and grill just to toast bread. Brush portobello mushrooms with oil; grill to cook through. Chop cooked mushrooms and serve on grilled bread. (You can pulse mushrooms in a food processor and make a spread for bread if desired.)