Mosaic Cuisine & Café Grapes & Pecan Chicken Salad 

Serves 4 

4 chicken breasts
½ cup mayonnaise
2/3 cup diced celery
1/3 cup diced onions
1/3 cup seedless red grapes
¼ cup pecan pieces
2 tbs chopped parsley
Salt  

Place the chicken breasts into a sauce pan, cover with cold water, sprinkle with salt, bring to a simmer and cook until done.

In a 375˚F preheated oven, toast the pecan pieces until light brown, or toast very carefully in a frying pan set over medium high heat.

Dice celery and onions, chop the parsley and split the washed grapes in half lengthwise.

Put all ingredients except the grapes into a large bowl and mix well. Fold the grapes at last.

Mosaic Cuisine and Café Tomato Pesto Coriander Soup

Serves 4

1 can whole or diced tomatoes
¼ stick butter or margarine
¼ cup light table cream
½ cup 2% milk
½ cup water
½ tsp ground coriander
¼ tsp ground black pepper
¼ tsp salt
1/3 finely chopped parsley
2 Tbs pesto

Put the canned tomatoes into a blender and process until pureed.

In a medium size pot pour the tomatoes, butter, cream, milk, water, coriander, salt and pepper. Bring to a simmer for a few minutes to sterilize.

Add the chopped parsley and pesto.