And for dessert:

Fresh Peach Ice Cream (Food Network)

4 cups fresh peaches, peeled, 1/4-inch diced
1/4 cup brown sugar
1 lemon, freshly squeezed
1 1/2 quarts vanilla ice cream, softened

1 Stir peaches together with brown sugar and lemon juice. Let rest for at least 30 minutes.

2 For the sauce, drain the liquid from peaches into a small heavy saucepan and reduce over low heat for 20 minutes. Set aside.

3 Combine the peaches with the softened ice cream and freeze in a loaf pan 4 to 6 hours or overnight.

4 To serve slice the peach ice cream, place on a dessert plate and drizzle with sauce.

Louis Bromfield's Tomato Juice

1 peck tomatoes (about 17 lbs.)
1 bunch celery (tops and all)
8 garlic cloves
4 medium onions
4 bay leaves
4 medium carrots
2 green or red bell peppers
1 large bunch fresh spinach
1 large bunch fresh parsley
2 Tbsp. mustard seed
2 Tbsp. sugar
2 Tbsp. salt
1/2 tsp cayenne pepper

Wash, core and chop the tomatoes very coarsely. Clean and coarsely chop the rest of the vegetables. Divide all the vegetables and remaining ingredients between two large, deep kettles (this is especially important if you double it). The recipes says it makes about 4-5 quarts but I got 13 when I doubled it.
Cover and bring to a boil, lower the heat, and simmer for about 45 minutes, or until the vegetables are completely softened. Stir once or twice, if needed. Let stand until just cool enough to handle, but still very hot. Force the mixture through a sieve or food mill then return the juice to the kettles and reheat if necessary.

Pour the hot juice into hot pint or quart jars, leaving 1/2 inch of head space. Seal and process in a hot-water bath for 40 minutes for pints and 45 minutes for quarts.

I have not tried this but it sounds good. It is from my cookbook Heartland by Marcia Adams.

Sue

This got great reviews at allrecipes.com. I tried it and it is very good!

Unbelievable Chicken
Ingredients

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Directions

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Here is a link that might be useful: Unbelievable Chicken

grilled apple cheese sandwich

2 slices whole wheat bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple - peeled, cored and thinly sliced
1/3 cup shredded Swiss cheese

Directions
Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.