Lemon Chicken Primavera Taste of Home 1 cup uncooked spiral pasta 1 pound boneless skinless chicken breasts, cut into 2-inch strips 1/2 cup chopped sweet red pepper 2 garlic cloves, minced I small onion, diced 4 oz mushrooms, sliced 2 tablespoons canola oil 2 tablespoons all-purpose flour 1-1/2 cups 2% milk 1 cup frozen peas 1 teaspoon salt 1 teaspoon grated lemon peel 1/2 teaspoon dill weed 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh parsley Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper, onions, mushrooms and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.

Pork and Asparagus with Mustard Vinaigrette (Real Simple) 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 pork tenderloin (about 1 1/4 pounds) kosher salt and black pepper 1 pound asparagus, tough ends trimmed 3 shallots, cut into wedges 2 tablespoons cider vinegar 1 tablespoon whole-grain mustard Heat oven to 400 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes. In a bowl, whisk together the vinegar, mustard, and remaining 1/3 cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.

I make Ina's orzo salad with roasted veggies. This one will be nice, as I don't need to turn the oven on. Mediterranean Orzo Salad Source : Canadian Living Magazine: June 2012 2 cups orzo pasta 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 1 tsp liquid honey 1/2 tsp salt1/2 tsp pepper 1 pinch dried oregano 1 sweet red pepper, diced 1 cup diced cored English cucumber 3/4 cup crumbled cow's milk feta cheese 1/3 cup chopped pitted Kalamata olives 1/3 cup chopped drained oil-packed sun-dried tomatoes 1/4 cup chopped fresh parsley 1/4 cup diced red onion In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again. In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures. I made this on Saturday and we raved about it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.