Preheat the broiler to high.

Heat a deep pot over medium to medium-high heat. Add the EVOO and butter to the pot. When the butter melts, start adding the onions as you slice them. Season the onions with salt, pepper, and the rosemary. Cook the onions for 15 to 18 minutes, until tender, sweet, and caramel colored, stirring frequently. If you find that the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.

While the onions are cooking, make the topping. In a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper. Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the golden toast with the crushed garlic clove.

Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot. Add the stock and cover the pot to bring the soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Once the soup reaches a boil, ladle it into the bowls. Float a toasted bread slice on each serving and cover each toast with a mound of the grape tomato mixture. Top with 2 slices of the mozzarella cheese. Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.

TIDBITWork next to the stove as you slice the onions, throwing them into the pot as you go.EXPRESS LANE SHOPPING LIST - [image]Fresh rosemary rosemary sprig sprig - [image]1 pint grape tomatoes grape tomatoes - [image]1 bunch fresh basil basil - [image]1 ball fresh mozzarella fresh mozzarella - [image]1 loaf crusty bread crusty bread And make sure you have the following On Hand: - EVOO - Butter - Onions - Salt and black pepper - Parmigiano-Reggiano cheese - Garlic - Balsamic vinegar - White wine - Beef stock

Grilled Chicken Pasta Salad Talk about flexible, this chicken is a cheerleader. Yes, it's equally good steaming hot or icebox cold. Eat this dish four seasons of the year, hot or not, indoors or out. It's G-R-E-A-T ... great great!

4 SERVINGS.

Salt .

pound pound short-cut pasta short-cut pasta

3.

garlic cloves garlic cloves, chopped

2.

tablespoons tablespoons grill seasoning grill seasoning, such as McCormick's Montreal Steak Seasoning, 2 palmfuls

2.

teaspoons teaspoons hot sauce hot sauce (eyeball it) (eyeball it)

3.

tablespoons tablespoons Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

5.

tablespoons tablespoons red wine vinegar red wine vinegar .

cup cup EVOO EVOO (extra-virgin olive oil; eyeball it) (extra-virgin olive oil; eyeball it)

2.

large large onions onions, sliced 1 inch thick

6.

thin-cut thin-cut chicken breast cutlets chicken breast cutlets

2.

tablespoons tablespoons Dijon mustard Dijon mustard (eyeball it) (eyeball it)

Black pepper .

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, a handful or Pecorino Romano cheese, a handful

2.

bunches bunches arugula arugula, thoroughly washed and coarsely chopped

1.

small head small head radicchio radicchio, cored and coarsely chopped

2.

cups fresh cups fresh basil basil, 20 leaves, coarsely chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

3.

celery ribs celery ribs, thinly sliced

1.

ball ball fresh mozzarella fresh mozzarella cheese, cut into bite-size pieces cheese, cut into bite-size pieces

1.

pint pint grape tomatoes grape tomatoes, left whole if small, cut in half if large

Heat a grill pan or outdoor grill to high heat.

Bring a large pot of water with a tight-fitting lid to a boil over high heat. Once the water boils, add some salt and the pasta, and cook according to package directions until al dente.

In a small bowl, mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of the vinegar. Whisk in cup of the EVOO. Divide the mixture between two shallow bowls. Add the sliced onions to one and the chicken cutlets to the other. Toss to coat both thoroughly and marinate for a few minutes.

In a salad bowl, combine the mustard and the remaining 3 tablespoons of vinegar with a little salt and pepper. In a slow, steady stream, whisk in the remaining cup of EVOO, then add the grated cheese. Once the pasta is cooked, drain it thoroughly and add it to the salad bowl with the dressing; toss to coat. Since you are adding the pasta while it is still hot, the dressing will really soak into the pasta.

Grill the onion slices, cooking them on each side until well marked, about 2 to 3 minutes. Grill the chicken cutlets for 3 to 4 minutes on each side. Remove the onions and the chicken from the grill to a cutting board to rest and cool off for about 5 minutes. Coarsely chop the grilled onions and cut the chicken into thin strips. Add them to the dressed pasta. Add the arugula, radicchio, basil, parsley, celery, mozzarella, and grape tomatoes. Season with a little salt and pepper and toss thoroughly.

EXPRESS LANE SHOPPING LIST.

- [image]6 thin-cut chicken breast cutlets chicken breast cutlets - [image]2 bunches arugula arugula - [image]1 small head radicchio radicchio - [image]1 bunch fresh basil basil - [image]1 ball fresh mozzarella fresh mozzarella - [image]1 pint grape tomatoes grape tomatoes And make sure you have the following On Hand: - Salt - Short-cut pasta - Garlic - Grill seasoning - Hot sauce - Worcestershire - Red wine vinegar - EVOO - Onions - Dijon mustard - Black pepper - Parmigiano-Reggiano or Pecorino Romano cheese - Flat-leaf parsley - Celery

Messy Giuseppe Italian-style Sloppy Joes-get it? Hah! I kill me! Funny! Well, I thought so, anyway ...