The Aroma Makes My Mouth Water

This is a beautiful meal, very "company" in presentation.

Sauteed Spinach with Pecans and Goat Cheese

2 tablespoons extra-virgin olive oil

1 medium red onion, halved, and thinly sliced (I used less)

1 1/4 pound baby spinach

2 tablespoons sherry vinegar

1/2 cup coarsely chopped pecans

1/4 cup soft goat cheese (about 2 ounces), crumbled (I used feta)

Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started

to wilt, about 2 minutes. Transfer to a serving platter.

Add vinegar to skillet and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

Hummm. This is DELICIOUS.

Unboring chicken -- Lemon and Rosemary Golden Chicken

Grill (or saute in 1 tsp. olive oil) a boneless chicken breast until cooked through, 5 minutes per side; set aside. In the same skillet, combine 2 tsp. olive oil, a small chopped clove garlic, 1 tsp. chopped fresh rosemary leaves (I used more) and the juice of one lemon. (Use less, it was a smidge too lemony). Simmer for 2 to 3 minutes. Drizzle over chicken. Serve with slices of crusty bread to soak up the sauce.

THIS was a superb meal. Easy -- 45-60 minutes from start to "dinner is ready!" And that includes the chicken being frozen (microwave defrost).

Wine: Stella Italia, Pinot Grigio 2007

RATING: Mark says, "you can cook this again." Andrew rates it an 8.5 (only because there was the too- much-lemon) and I give it a 9.5 -- easy, delicious, aromatic, pretty.

Stellar meal. It's simplicity, complexity and over-lapping flavors, we WILL have this meal again. And again. And again.

And again.