Chicken Supreme Salad

1 oz. extra-virgin olive oil
2 oz. fresh green onions
2 oz. carrots
2 oz. red peppers
2 oz. apple
3 tablespoons balsamic honey Dijon dressing
1 cup chopped romaine lettuce
1 cup mixed field greens
2 oz. pecans
2 oz. white cheddar cheese
1/4 oz. sunflower sprouts
1 1/2 sliced oranges

In a large saute' pan with the oil, saute' all vegetables,
the apples, and chicken (sliced 1/4 inch thick) for
2-3 minutes. Add the dressing and continue to saute'
one minute, tossing well. In a large salad bowl, place
the romaine lettuce first, then the mixed field greens
on top of the romaine lettuce. Do not mix. Add the
sauteed vegetables and chicken on the top of the lettuce.
Add cheese and pecans to the top of the vegetables.
Place 1 1/2 slices of orange cut in half on the side of the
bowl. Add sprouts.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

Italian Turkey Sausage and Peppers

Yield: 4 servings

2 tablespoons olive oil
1 large onion, cut in half and sliced
2 green peppers, julienne
1 red pepper, julienne
1 large tomato, diced
4 Italian turkey sausages
Celtic sea salt

Heat a heavy saucepan over medium heat.
Add olive oil and saute' onions gently for 7 minutes.
Add red and green peppers and cook over medium heat
until very soft. Meanwhile, cook turkey sausage on the grill
or in another pan with a little olive oil. In first saucepan, add
tomatoes to the peppers and onions, and stir through. Cover
and reduce heat to low, cooking for 6-8 minutes until tomato
is incorporated into mixture. Cut up sausage, add to mixture,
heat through and season to taste.

Source: Jason Longman of Atlanta