A sandwich

This goes back a few years, but it's definitely a summer recipe.  It's sort of loosely based on a mufuletta.  And since it's a relatively cool day with no sun, I figure it might be perfect.

Tapenade

Odd place to start?  Sure.  But why not?  This is going to serve the role of oil and vinegar in the final product while adding something, umm, tapenady?

In a food processor, combine:

• A 60/40 split of kalamata olives and normal black olives
• 2 cloves of garlic (for once I'd strongly advise not going overboard here)
• 1 small handful of italian parsley
• A few chives, somewhat chopped
• 2 small spoonfuls of capers, rinced
• A small amount of oregano

Blend that, adding olive oil as needed, until you have a paste.

Sandwich

So when that's done, select your bread.  I'd recommend a baguette.

Halve your loaf, boule, whatever, and get some of the guts out.  You will have to make room for the other stuff.

So start adding:

• Tapenade to both pieces
• Feta
• Salami
• Spinach
• Banana peppers, sliced
• Roasted red pepper, sliced
• Tomatoes, sliced, salted, and drained in a strainer
• Whatever else strikes your fancy (though I'd recommend not taking the salt content up from here)

Recombine your two halves and wrap the sandwich tightly in plastic wrap.  Refrigerate for at least half an hour and up to, say, overnight.  Slice and serve.

Simple med pasta

I'm not going to claim this is Italian or French or Greek or what have you; it isn't.  But it tastes good?

Chicken

Take a few frozen chicken breasts, chunk them up (it's just easier when they're frozen) and thaw in a a marinade of olive oil, lemon juice, rosemary, and perhaps some oregano (but don't overdo that; not only will there be more later but it's easy to overdo).

Pasta

Farfalle and especially campanaelle seem especially suited to this mix, but any short, robust pasta will do.  Get your water going, salt it, etc.  Toss in your pasta.

Sauce

Maillard the chicken in a saute pan.  Add chopped garlic (obviously?), finely chopped jalapenos (technically optional), sliced red onions, chunked bell peppers (preferably red), and let that all heat through while the chicken reaches full temp.

Season with more oregano, black pepper, and some basil.  Powdered works here just fine.

Add a can of diced tomatoes, juice and all.  Let that reduce a bit; shouldn't take long.

Add chopped Greek olives (kalamata being the obvious choice), cut the heat, add the pasta, and crumble generous amounts of feta while the mixture is still warm.

Serve.  This can easily stand alone but does wonderfully with some sort of cucumber salad.