1 3 3/4-pound chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 pound mushrooms, trimmed
2 cups chopped seeded tomatoes
1 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled

Chopped fresh Italian parsley
chicken, tomatoes, onions

2 tbsp olive oil
1 tbsp butter
2 Onions, finely chopped
2 cloves garlic, coarsely chopped
Salt and Pepper
1 cup white wine
1 cup chopped parsley (Italian flat leaf)
1 28oz can fire roasted whole tomatoes
5 canned anchovies, chopped
14 oz water
2 Yellowfin Tuna steaks (about 3/4 lb) cute into 1 inch chunks
Italian Herbs, fresh or dried (oregano, thyme...)
Splash cream, or fat free 1/2 and 1/2
Salt and pepper
fish, garlic, onion, tomato, butter

1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen

Garnish: fresh flat-leaf parsley leaves, torn into pieces
chickpea, eggplant, tomato