Too healthy - chicken and zucchini

• I'm not completely sold on this - it sounds a bit too much like diet food, but I have chicken and I have zucchini and I don't have much else, so this may very well be dinner tonight. Unless I go with my old standby of calabacitas tacos.
• 
  
• Chicken with Zucchini Pappardelle
• 1 pound zucchini, trimmed
• 2 garlic cloves
• 4 boneless chicken breast halves with skin (1 1/2 pounds)
• 1 tablespoon olive oil
• 2 tablespoons broth (or wine?)
• 1 cup torn basil leaves

• Accompaniment: lemon wedges
• 
  
• Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
• 
  
• Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add broth and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

Grilled Gazpacho

4 scallions
2 to 3 cloves garlic
1 medium red onion, peeled and quartered
1/3 cup extra virgin olive oil
2 1-inch thick slices of country style white bread or French bread
5 vine-ripened tomatoes (about 2-1/2 pounds)
1 red bell pepper
1 green bell pepper
1/4 cup mixed chopped fresh herbs (including basil, oregano, tarragon, and/or flatleaf parsley)
2 tablespoons red wine vinegar (or to taste)
1/2 to 1 cup cold water, or as needed
salt and freshly ground black pepper

(ok, most people would probably include a cucumber, so let's call it grilled tomato soup.)

Grill everything except the scallion greens and herbs and liquids. Peel the garlic, peppers and tomatoes. Puree it all together.

Pork Tenderloin Medallions

INGREDIENTS

1	teaspoon table salt
1/2	teaspoon ground black pepper
1	pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2	tablespoons olive oil
1/3	cup port
1/2	cup dried sweet cherries
2/3	cup chicken stock or low-salt canned broth
2	teaspoons minced fresh rosemary
	Table salt and ground black pepper

INSTRUCTIONS

1. Slice pork into 1-inch slices (use a ruler), then flatten slightly by whacking with a chef's knife. Looking for 3/4 inch thick slices. Season with salt & pepper.

   Heat oil in a large heavy pan over medium high heat. Sear medallions (half at a time) for about 80 seconds, then turn and sear for about another 80 second. Should be brown on seared sides, and mostly opaque on edges.

   When all pork is complete, add port & cherries to the pan & reduce to about 2T (2-3 minutes). Add broth, rosemary & any pork juices, increase heat to high, and reduce to consistency of maple syrup. Reduce heat to medium, return pork to the pan, and heat for about 3 minutes, turning the pork to coat.