Women's Group Dinner

Menu:
Tziziki, Hummus and Pita wedges (all from Trader Joe's)
Cheese and crackers (Goatsleap and a La Petite Creme by Rouge et Noir)

Marinated Grilled Chicken
Roasted Green Beans with red onion, feta and pine nuts
Salad with lemon vinagrette and olive bread croutons

Sorbet
chocolates


Recipes:
Chicken Marinade:
1 cup olive oil
juice 2 lemons
1/2 tsp. salt
shake pepper
shake dried italian herbs
2 cloves of garlic, peeled and cut in half

Combine all ingredients in a ziploc bag and marinate boneless chicken breasts for a few hours (I marinated these overnight and I think the lemon juice made them tough.). Grill, slice and serve. (I like to serve a whole platter of sliced chicken--somehow, when faced with an entire chicken breast--I feel daunted. It's a bit more appetizing to slice it first.)

Salad with parmesan, croutons, and lemon vinagrette
Croutons:
slice olive or other crusty bread into 1 inch slices. Then cube. Heat 2 Tbs. olive oil in a frying pan and toss bread cubes over high heat. Keep turning cubes until crusty on 2 sides. Remove to a paper towel. Can be made up to 2 hours in advance.

Lemon Vinagrette: (also found at original green bean posting but this is here for you, Rachel!)
Juice of 1 lemon
1/4 tsp. salt
shake pepper
shake dried italian herbs
1 big dollop (2 tbs?) dijon mustard
3/4 cup olive oil.
Combine all in a jar or whisk in a bowl until emulsified. Taste and correct seasonings.