First Visit Menu Part 2

Cucumber Tomato Salad
(Serves 4)
My sister's best friend's dad used to make a version of this salad for us as a healthy snack when we were younger. It's light, simple, and even better when served with a piece of crusty bread!

1 diced Cucumber
3 diced Tomotoes
1 can medium Black pitted Olives
8oz crumbled Feta Cheese
Extra Virgin Olive Oil
Balsamic Vinegar
Salt, Pepper, Garlic Salt

1. Combine the first four ingredients in a bowl.
2. Coat the salad with olive oil and 2 capfuls of balsamic. Season with salt, pepper, and garlic salt to your liking.
3. Chill in the fridge for atleast 30 minutes before serving. It tastes best when cold!

PTP Stuffed Chicken
(serves 4)
4 Chicken Breasts
4 pieces of thinly sliced Prosciutto
4 teaspoons Thyme (fresh or dried)
4 pieces of sliced Provolone
1/2 small Shallot - diced
3 tablespoons Extra Virgin Olive Oil
8 toothpicks
1.Preheat the oven to 400 degrees F. Coat the bottom of a medium skillet with the 3 tablespoons of olive oil. Add the shallots and cook over medium heat.
2. Cut a pocket into the side of one chicken breast. Sprinkle one teaspoon of thyme in pocket. Add one piece of prosciutto and one piece of provolone. Close the 'pocket' of the chicken and secure with two toothpicks.
3. Place the chicken in the skillet and cook for 2 minutes on each side.
4. Place the chicken a shallow baking dish and repeat steps 2-3 for the other three chicken breasts. Pour the leftover oil and shallots over the chicken breasts and bake for 30 minutes or until the chicken is no longer pink inside.
5. Serve with roasted asparagus (see quick recipe below)

Roasted Asparagus
1 bunch Asparagus - stems cut off
Extra Virgin Olive Oil
Salt and Pepper
1. Cover a baking sheet with tinfoil. Spread out the asparagus, drizzle olive oil over the asparagus, sprinkle with salt and pepper, bake for 20 minutes in a 350 degree oven.