Ingredients2 pieces skinless, boneless chicken breast cutlets 1 yellow squash 6-8 mushrooms, quartered 2 tbsp extra virgin olive oil 1½ tsp poultry seasoning 1½ tsp minced garlic ¼ cup cilantro ½ cup parsley ¼ cup lime juice 1 tbsp paprika 1½ dashes pepper 1 dash salt ½ cup chopped scallions 2½ Italian roma tomatoes 2 large zucchini 30 ml white wineDirectionsTo prepare, slice zucchini and yellow squash into 2.5 cm sections. Dice tomatoes. Mince garlic, parsley, scallions and cilantro. Combine diced tomatoes with cilantro, scallions, salt and pepper to create salsa topping. Season chicken breast cutlets with seasoning, paprika and parsley. Begin to warm garlic & extra virgin olive oil in sauté pan. When garlic aromas become apparent, add seasoned chicken cutlets and add white wine. Sauté chicken in pan until chicken is ¾ done. At that point,

Serves 4Ingredients80 g raw pearl barley 1 l vegetable stock 100 g baby marrow zucchini, sliced 1 green onion, chopped 100 g corn kernels 200 g carrots, cubed 400 g split peas, cooked Fresh parsley, choppedDirectionsPlace pearl barley in a large saucepan and add vegetable stock. Bring to the boil and simmer for 10 minutes. Add the rest of the vegetables and bring to the boil again and simmer for 15 minutes. Add the split peas and heat thoroughly. Add salt and pepper to taste Sprinkle the parsley over the hot soup and serve immediately.