Caprice Salad  3 ripe tomatoes 1 slice fresh mozzarella per tomato slice 1 basil leaf per tomato slice Balsamic Vinegar Olive Oil salt and pepper Slice Tomato's, place one slice of Mozzarella and one basil leaf on each slice of tomato and then drizzle with Oil and Vinegar end with salt and pepper to taste. Basil Pesto 3 cups finely chopped basil 1 cup parmesan cheese 2 tablespoons pine nuts Juice from half a lemon Olive Oil garlic salt sea salt pepper In food processor blend herbs, cheese, nuts, seasoning.  Add lemon and then olive oil to desired consistency. Basil Stuffed Chicken Chicken Breasts Pesto Sea Salt Pepper The chicken breasts need to be pounded out and I have found that press and seal wrap works great.  Fold the breast inside a good size piece of press and seal and then carefully pound out the breast making sure not to get them too thin.  You don’t get chicken juices all over your kitchen and clean up is much easier.  Once evenly pounded, liberally spread pesto on one side of the chicken and role it up.  I use a couple of tooth picks that I had soaked in water for about an hour to keep them together.  I seared each side of these on the grill for about two minutes a side and then went with indirect heat for about 15 min. Cheesy Potatoes 5 med. Potatoes 1 cup shredded gruyere cheese heavy whipping cream chicken broth 3 cloves garlic garlic salt sea salt pepper Take a med. glass baking dish and rub the inside of it with a peeled garlic clove making sure that the oils are getting on the sides of the dish.  Slice potatoes and mix with cheese, salts, pepper, and rest of garlic chopped.  Ad = parts of the cream and broth.  Bake uncovered at 400 for 45 min. Morel Mushroom Sauce 1/2 cup dried morel mushrooms 1 cup sliced button mushrooms 1/4 of med. onion Clove Garlic 1/4 stick of butter 2 tablespoons white wine Sea Salt Garlic Salt Pepper Place dried mushrooms in 1 cup of warm water to hydrate.  Caramelize the onions in the butter, ad button mushrooms, cook until browned.  Ad garlic on lower heat and cook for 2 min.  Add rehydrated morels and cook for 2 min.  Add wine and water from morels and reduce to a third.  Add spice and wondra to thicken.