1 pound firm, ripe red tomatoes
1/4 cup olive oil
2 cloves garlic, minced
2 pounds fresh green beans, trimmed
Salt & freshly ground pepper
1 cup fresh basil leaves, cut into strips
4 ounces goat cheese, crumbled

Rinse tomatoes in cold water and drop them into a pot of boiling water. When water returns to a boil, cook for about 1 minute, then drain and allow to cool. When cool enough to handle, peel, remove seeds, and cut into large pieces.

In a sauté pan with a lid which can later accommodate all of the green beans, warm olive oil over medium heat. Add garlic and sauté until golden. Add tomatoes, turn up heat and cook for 5 to 6 minutes. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover with lid. Cook, stirring occasionally, until the green beans are tender but firm. If too watery, remove lid and raise to a high heat and cook an additional 5 minutes.

Remove from pan and toss with basil. Sprinkle with goat cheese and serve immediately.

Serves 6 to 8

GRILLED INDIAN SPICED CHICKEN & TOMATOES:
3 whole boneless chicken breasts, skinned and cut in half
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon red peppercorns
1 teaspoon green peppercorns
1 clove garlic, peeled and sliced
Zest and juice of 1 orange
½ cup white wine
½ cup, plus 2 tablespoons olive oil
Salt and freshly ground black pepper
½ cup chopped Italian parsley
3 firm, ripe, red tomatoes cut into ½-inch thick slices
1 tablespoon finely chopped fresh mint

Rinse chicken and pat dry.

Grind spices together in a blender until lightly crushed. Add garlic, orange zest and juice, white wine and the ½ cup olive oil. Blend until well mixed. Pour marinade over chicken breasts and refrigerate 2 to 4 hours.

Remove chicken from marinade, reserving marinade, and sprinkle chicken with salt and pepper to taste. Grill until just cooked through, 5 to 6 minutes on each side, basting with reserved marinade. Transfer to a warm platter, place a dollop of Tomato-Mango Yogurt Sauce on each piece of chicken and sprinkle with parsley. Set aside.

Place sliced tomatoes on grill, brush with remaining olive oil and grill for about 1 minute on each side. Transfer to the chicken platter, garnish with fresh mint and serve immediately.

Serves 6

TOMATO-MANGO YOGURT SAUCE:
1 cup plain non-fat yogurt
1 cup sour cream
2 tablespoons fresh cilantro, washed & finely diced
4 cloves garlic, peeled and minced
1 medium jalapeno pepper, cored, seeded and finely diced
2 medium firm, ripe, red tomatoes, peeled, cored, seeded and chopped
1 red onion, peeled and diced
1 ripe mango, peeled and diced

Mix all ingredients together until well blended.

Serve over Grilled Indian Spiced Chicken.

Yields 2 cups