Chicken and Tomato Summer Simmer
Serves 8

This is a delicious meal for a crowd on a vacation. You can mix and match the best vegetables and fresh herbs you can find in whatever location you are enjoying. If you are cooking the dish with a friend at home, plan to "BYOP" or Bring Your Own Pot. Put both pots on the stove, and together create two meals (each serving 4), ready to be brought home and heated for that night's dinner.

• 2 cups uncooked rice, basmati preferred (or pasta)
• 4 tablespoons olive oil
• 8 bone-in skinless breasts of chicken, or 12 skinless thighs
• 2 onions, chopped
• 6 cloves garlic, minced
• Six 14.5 ounce cans good stewed, chopped tomatoes and juice (or about 12 cups fresh tomatoes if available)
• 4 bell peppers (variety of green, orange, red or yellow), cored and sliced into thin strips
• 5 ounces sliced black olives
• 2 teaspoons sugar
• 1 teaspoon crushed red pepper flakes
• ½ cup fresh oregano, chopped
• 4 cups chicken stock or broth
• 1 teaspoon herbs d'provence

Veggie Frittata
Serves 8

• 12 eggs
• 1 cup shredded cheese (Gruyere, Asagio or Parmesan or your favorite cheese that melts well)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups vegetables, washed and chopped (spinach, swiss chard, zucchini, squash, mushrooms, tomatoes, spring onions, peppers, whatever you want)
• 1/2 cup herbs (basil, oregano, tarragon)
• Salt and pepper to taste