Ingredients

2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled feta cheese

Directions

1. Heat oven to 400°. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.
2. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
3. Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.
4. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.

Serves 4.

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Ingredients

4 cups thinly sliced onions
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups cherry tomatoes, halved
1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
3 cups reduced-sodium chicken broth or vegetable broth
6 slices whole-grain country bread
2/3 cup chopped fresh basil
6 tablespoons finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F.
2. Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
3. Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
4. Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
5. Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
6. To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.

Makes 6 servings of 1 cup each.

Per serving: 213 calories; 8 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 27 g carbohydrates; 2 g added sugars; 10 g protein; 5 g fiber; 594 mg sodium; 564 mg potassium.

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Ingredients

3 mint leaves, plus one extra for garnish
1/2 tablespoon organic cane sugar
1-1/2 ounces cucumber juice (to make juice, purée cucumbers, then strain through a fine chinois)
1-1/2 ounces Square One cucumber vodka
1/2 ounce Cointreau
1/2 ounce lime juice
1/4 ounce ginger juice
Lime wedge, for rim
Coarse salt, for rim
Fiji water shaved ice, for shaking and serving
1 thinly sliced cucumber wheel, for garnish

Directions

1. In a shaker, muddle three mint leaves with the sugar.
2. Add next five ingredients into shaker with shaved ice.
3. Moisten the outer rim of a lowball glass with the lime wedge and dip in a shallow bowl of coarse salt to rim glass.
4. Shake vigorously and strain over more shaved ice. Garnish with cucumber wheel and mint leaf.

Makes 1 drink.

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