Here is a suggested menu with recipes for a ladies luncheon in the garden.

Green salad with avacado and Honey-Pecan Dressing

Chicken, Artichoke, & Parmesan Baked Penne

Dessert of Grilled Peaches & Ice Cream

Honey-Pecan Dressing:

3 Tbsp. sugar

1 Tbsp. chopped sweet onion

1/2 tsp. dry mustard

1/4 tsp. salt

1/2 cup honey

1/4 cup red wine vinegar

1 cup vegetable oil

1 cup chopped pecans, toasted

Pulse first 6 ingredients in a blender 2 to 3 times until blended.  With blender running, pour oil through food chute in a slow, steady stream; process until smooth.  Stir in pecans.  Makes 2 1/2 cups.

Chicken, Artichoke & Parmesan Baked Penne: (From the book, “Dishing with Kathy Casey”)

4 Tbsp butter or margarine

2 Tbsp olive oil

1 pound boneless, skinless chicken breast, cut in 1-inch pieces

1 1/2 tsp salt

1/4 tsp black pepper

2 cups sliced crimini mushrooms

2 Tbsp minced garlic

1 Tbsp chopped fresh thyme

1 tsp dried oregano

1/8 tsp cayenne

6 Tbsp four

5 cups milk

1 pound dry penne pasta

1/2 cup pitted, chopped kalamata olives

1 (13.75 oz) can artichoke hearts, drained and coarsely chopped

1/3 cup sliced green onions

1 cup grated Parmesan

2 cups grated mozzarella cheese

Preheat the oven to 375.  Lightly butter or spray a 9 x 13 baking pan or deep baking dish.

In a large, heavy skillet, melt the butter with the olive oil over medium-high heat.  Add the chicken pieces.  Season with salt and pepper and saute for about 3 munutes, until the chicken turns opaque.  Add the sliced mushrooms and cook for an additional 2 minutes, or until the mushrooms are limp.  Add the garlic, herbs, and cayeene and stir for about 20 seconds; do not let the garlic brown.  Stir in the flour and cook for 1 minute, stirring constantly.  Immediately add the milk, stirring vigorously with a whisk.  Bring to a simmer and whisk occasionally until the sauce is thickened, about 6  to 7 minutes.  Rremove from the heat and set aside.  The sauce can be made 2 days ahead.  Cool to room temperature, cover, and refrigerate.

Meanwhile, bring large pot of water to a boil and cook the penne according to toe package directions.  Drain well.

In a very large bowl, mix together the pasta and sauce.  Fold in the olives, artichoke hearts, green onions, 2/4 cup of the Parmesan, and the grated mozzarella cheese until well combined.  Place the mixture in the prepared dish.

Sprinkle with the remaining 1/4 cup Parmesan, and bake for 25 – 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golded brown.

Grilled Peaches & Ice Cream.

2 large ripe peaches

1 Tbsp extra virgin olive oil

4-6 oz Amaretto

8-10 amaretti cookies

Vanilla Bean ice cream

Slice peaches in half and remove pits.  Brush with olive oil and place on hot grill.  Turn after a minute and grill other side.  Remove from heat and allow to cool.  Slit skins and peel off and discard.  Cut peaches into slices while still warm.  Place peach slices over dished vanilla bean icecream.  Drizzle with 1 – 1 1/2 oz of amaretto.  Sprinkle crumbled amaretti cookies over top.

Grilled peaches and ice cream