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1. Great Home Cookin'Recipes
1) Appetizer
2) Main Dish
1) Orange, Fennel, and Beet Salad Recipe
Fresh oranges, earthy beets, and fennel combine
perfectly in this tasty orange, fennel, and beet salad.
Zesty herb vinaigrette dressing gives the already
flavorful fruit and vegetable medley an appetizing
twist. Serve this healthy salad for a light lunch or
brighten up a chilly night by using it as a first
course.

2. Great Home Cookin'Recipes
Ingredients:
2 cloves garlic, crushed and chopped
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons chopped, fresh parsley
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 roasted beets, quarters
2 small oranges, peeled and cut into sections
1 bulb fennel, thinly sliced

3. Great Home Cookin'Recipes
Preparation:
Stir together the crushed garlic, lemon juice, red-wine vinegar,
parsley, mustard, salt and pepper. Whisk the olive oil into the
vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the roasted beets, orange sections, and sliced fennel with
the vinaigrette. Serve the orange-fennel salad immediately or
refrigerate it for up to 2 days.
This orange, fennel, and beet salad recipe makes 4 servings.

4. 2) Roman-style Chicken
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped

5. 1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

6. Great Home Cookin'Recipes
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon
pepper. In a heavy, large skillet, heat the olive oil over
medium heat. When the oil is hot, cook the chicken until
browned on both sides. Remove from the pan and set aside.

7. Keeping the same pan over medium heat, add the peppers and
prosciutto and cook until the peppers have browned and the
prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1
minute. Add the tomatoes, wine, and herbs. Using a wooden spoon,
scrape the browned bits off the bottom of the pan. Return the
chicken to the pan, add the stock, and bring the mixture to a boil.
Reduce the heat and simmer, covered, until the chicken is cooked
through, about 20 to 30 minutes.

8. Great Home Cookin'Recipes
If serving immediately, add the capers and the parsley. Stir to combine
and serve. If making ahead of time, transfer the chicken and sauce to a
storage container, cool, and refrigerate. The next day, reheat the
chicken to a simmer over medium heat. Stir in the capers and the
parsley and serve.
SERVES 6;

9. Great Home Cookin'Recipes
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