>Appetizer: Make the bruschetta: slice tomatoes and bread, top bread with slice of fresh mozzarella, tomato and basil (save 1/2 the basil for the pasta). Drizzle with olive oil and balsamic glaze
>Salad: Combine mixed greens, cherry tomatoes, cucumber, capers, olives; toss with dressing; garnish with croutons
>Pasta: Heat pot over high heat; add water and and a pinch of salt and bring to a boil; add pasta
>Heat skillet over medium heat; add drizzle of olive oil, then add mushrooms; cook 3-5 minutes, then add garlic and kale; cook 3-5 more minutes, stirring frequently (kale should wilt slightly and turn bright green)
>In separate skillet, cook chicken with a little olive oil (if no vegetarians, this can be added to kale, mushroom, and garlic skillet)
>Cook pasta al dente; drain water, reserving a little bit in pot; add pesto, artichokes, and sun-dried tomatoes; stir
>Add mushroom/kale mix; stir and serve; garnish with parmesan cheese