Grilled Chicken with Lemon and Rosemary
All the preparation may be done ahead, leaving only the grilling to be done just before serving.

8 large skinless boneless chicken breast halves
1/2 cup fresh lemon juice
6 Tbls. Dijon mustard
1 tsp. freshly ground black pepper

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons finely chopped fresh rosemary
2 large garlic cloves, minced
Garnish: lemon slices and stems of rosemary

Place chicken in 13 x 9 x 2-inch glass baking dish. Whisk 1/4 cup lemon juice, 4 tablespoons mustard and black pepper in small bowl to blend. Pour over chicken; turn to coat. Cover; chill at least 2 hours and up to 4 hours, turning occasionally.

Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 tablespoons mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.)

Prepare grill to medium heat. Warm basting sauce if cooled; spoon 3 tablespoonfuls into small bowl and reserve. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter. Brush with reserved 3 tablespoons sauce. Garnish with lemon slices and additional stems of rosemary.

1 can (15 oz.) cannellini or navy beans, rinsed and drained
4 oz. feta cheese
7 oz. plain yogurt
1 Tbls. freshly squeezed lemon juice
1/4 cup finely chopped fresh dill, plus more for garnish
Salt and freshly ground pepper

Drain yogurt overnight in a strainer lined with a coffee filter. In a food processor, combine beans, feta, drained yogurt and lemon juice. Puree until smooth. Transfer to a bowl and stir in dill, salt and pepper. May be served immediately or cover and store up to a week in the refrigerator.

1 pint container blueberries, picked over and rinsed
1/4 cup sugar
2 Tbls. brandy
2 tsp. fresh lemon juice

Blend blueberries, sugar, brandy and lemon juice in blender until smooth. Transfer sauce to small bowl. (May be made 1 day ahead. Cover and chill. Stir before serving.)