What to do with all that beautiful food I brought home earlier from the Farmer's Market? A glance inside my refrigerator at the already defrosted chicken breasts gave me the appropriate shove in the right direction. Another look around and I spotted a half a dozen Bartlett pears that needed eating sooner rather than later. A chunk of Asagio cheese aced it. An Italian theme it would be. A no-brainer for the chicken. A quick marinade made from balsamic vinegar, olive oil, rosemary and garlic flavored sea salt and it would be ready to grill. The pears? A salad, made from baby greens, heart of romaine, slivered red bell pepper, diced pear, and grated asagio. A dressing for this salad was a bit of a problem, but here's what I came up with. Sweet Moscato wine and EVOO, garlic sea salt, a pinch of sugar and a bit of lemon peel. Nope, I don't usually measure--I've learned over the years though, that dressings should be heavy on the acidic ingredient (vinegar, wine, etc.) and light on the oil. If I were measuring I might start with a quarter cup to one tablespoon. Two ears of yellow corn that I scored from the market went into a pot of water on the stove, and I found some Red Pepper/Artichoke Tapenade for the chicken in my pantry. Oh, and not to forget those beautiful red Anaheims that get grilled as well. Now, if Dwain would just get home, we could fire up the grill! I think I'll go down to the wine cellar and look for a bottle of Sangiovese. Sangiovese is the primary grape in Chianti, a wine from the Tuscany area of Italy, and a nice compliment to the meal I have planned. Cheers!