Dinner for Two

Cherry Tomato Cucumber Feta Salad

Ingredients•2-3 cups of cherry and/or pear tomatoes, sliced in half•1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)•1/4 cup crumbled feta cheese•1 tablespoon mint leaves•1 teaspoon fresh, chopped oregano•2 tablespoon of finely chopped shallots or green onions•2 teaspoons olive oil•Coarse salt and freshly ground black pepper to tasteMethodGently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with olive oil, salt and pepper to taste.

Herbed Chicken and Fettuccini

Ingredients• 9 ounces dry fettuccine pasta• 1 tablespoon olive oil• 1 pound skinless, boneless chicken breast halves - cut into strips• 1 red onion, sliced• 1 julienned yellow bell pepper• 2 cloves garlic, minced• 1/2 cup chicken broth• 2 tablespoons sherry• salt and pepper to taste• 7 1/2 ounces chive and onion cream cheeseMethod• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10

minutes or until al dente; drain. Cover to keep warm and set aside. • Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3

minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.

• Combine chicken and vegetables with pasta and serve.

Individual Blueberry TrifleIngredients•Pound Cake•1 cup heavy whipping cream•½ cup mascarpone cheese•2 tablespoons sugar•1 teaspoon vanilla•2 tablespoons Grand Marnier•1 cup blueberry sauce•2 cups fresh blueberries•4 crushed gingersnap cookies•Chocolate shavingsMethodPound Cake:  Cut four 1/2 inch (1.25 cm) slices of pound cake. Cut the pound cake slices into eight rounds so they will fit snugly into the glasses. Mascarpone Cream:  Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form. To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh berries.  Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavours to mingle.Just before serving sprinkle each trifle with come crushed Gingersnap Cookies and garnish with chocolate shavings.