Sounds great! You seem to have "3" salads though, one meat, and one bread. I think a simple veggie (not a fruit salad or another salad type) but just one very simple vegetable offering may help round out the meal. (Maybe some green beans) You "could" cut out the Caprese (tomato) salad if you wanted to get rid of something. It's often served instead of a green salad. Although, you may try to serve it as a veggie side, it probably won't work because a tomato is really a fruit and can't usually pull off being a real veggie side because of that. If you want to try to stay away form adding a veggie, you could serve the chicken breats in a green type of salad or even in a pasta salad...making it more of a meal..and you could add a soup... But if the meat is served by itself as you have it, you should have a side veggie, probably something green or mixed.

sending down...

Martha, after about an hour, the top post is locked, but you should be able to add comments below the others in the same thread. If you prefer to have a new thread with the new menu in the top post, that's fine, too. I like your new menu a lot (not that I didn't like the first one). It's simple in concept, with the three items, though each is complex in itself. They all seem to complement each other as well, and each component celebrates the beautiful produce of the season. I think your guests will be happy and satisfied.

As another side note, I have served reconstituted dried fruit compote as a dessert with a Greek meal. I topped it with warm vanilla pudding, which I made with milk, but I have also made it with soy milk. The squash gratin comes from a book my late mother gifted me, "Williams and Sonoma Vegetable" cookbook. Sort of a cross between a coffee table picture book and cookbook. It calls for "pumpkin" but I usually use another type of squash and I can rarely find good meaty pumpkins at the store. Hubbard squash would be fantastic in this dish. I think I usually make it with butternut squash though. Delicata would be an interesting experiment. Pumpkin Baked with Tomatoes and Rosemary Bake at 350 so start preheating the oven before assembling the gratin You will need an 11 or 12 inch square pan or a 13x9 inch pan. You could probably use a round pan, but you need at least 3 inches on the side of the pan. 1 baking pumpkin or winter squash, 2 lbs. 4 TBLSP extra virgin olive oil Salt and freshly ground pepper 1 yellow onion chopped 3-5 cloves garlic 2 cans, 12 oz. each, diced tomatoes (not petite diced. Stewed would even work) Pinch of sugar 1-2 tsp. fresh rosemary, minced. Use HALF of that if using dried Peel the squash and slice into 1/2 inch thick slices. Heat 3 TBLSP of the oil in a heavy nonstick pan and in batches, lightly sautee the pumpkin in single layers. Do this in batches to make sure the squash doesn't get mushed and gets evenly browned. Season with salt and pepper and transfer to a platter on hold. Add the rest of the oil to the pan and do the onions, add the garlic in the last minute or so to lightly brown and then the tomatoes. Continue to cook until it forms a thick sauce. Stir in rosemary and remove from the heat. Layer the baking pan with layers of squash topped by tomato sauce. Start with 1/3 of the squash, 1/3 of the sauce and finish with a final layer of sauce. Drizzle lightly with more olive oil. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife. Should take 35-45 minutes but check after 25 minutes as ovens and squashes and pan sizes may vary. Remove from oven and cool a bit to set. Can serve warm or room temp. Not being vegan, and loving the taste of Parmesan cheese with squash, I would probably sprinkle some of that between the layers too. Some ground walnuts or pine nuts might be interesting, would probably not be bad but I have not tried that particular hack.