From the Quick from Scratch cookbook. I've got a jar of Kalamata olives and this sounds like a nice way to use them:

Chicken with Peppers, Onion, and Olives

4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
2 red, or 1 red and 1 yellow bell peppers, cut lengthwise into 1/4-inch slices
1/4 teaspoon salt
2 cloves garlic, minced
2 tablespoons dry vermouth or dry white wine
1/3 cup Kalamata olives, pitted
1 1/2 tablespoons chopped flat-leaf parsley
1/2 teaspoon (or a little more) lemon juice

Pull of the fillets from the underside of the chicken breasts. Cut the breasts diagonally into three equal pieces, make four pieces from each of the breasts. Season the chicken with salt and pepper. Heat the oil and butter in a large frying pan over medium-low heat. Add the onion, bell pepper, and 1/4 teaspoon salt. Cook, covered, until tender, about 7 minutes. Uncover and cook, stirring, until the liquid evaporates, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove.

In the same frying pan, heat 1 tablespoon oil over moderately high heat. Add the chicken, and cook, stirring, until browned, about 4 minutes. Add the vermouth and stir to dislodge any brown bits. Return the vegetables to the pan and add 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low. Cover and cook until the chicken is just done, about 2 minutes. Add the olives, parsley, and lemon juice. Cook, stirring, until warmed through, about 30 minutes.

Makes 4 servings. Serve with buttered noodles, plain steamed rice, or good bread.

Tomato Salad with Feta, Basil, and Balsamic Vinaigrette

2 tomatoes, cut into 1/4 inch slices
1/2 teaspoon salt
1/8 teaspoon pepper (freshly ground)
(1 red onion, chopped fine) (see note)
3/4 cup feta cheese, crumbled
2 tablespoons chopped fresh basil (or flat-leaf parsley or another fresh herb like tarragon or oregano)
6 tablespoons olive oil
2 tablespoons balsamic vinegar

Arrange the tomatoes on a platter. Sprinkle with the salt and pepper, and top with the onion, feta, and basil. Pour the oil and then the vinegar over the tomatoes. Let the salad sit for a few minutes, basting several times with the oil and vinegar before serving.

Note: Take some of the bite out of red onion by rinsing it with hot water.

India-Spiced Potatoes and Cauliflower

3 boiling potatoes, peeled and cut into 3/4-inch chunks
1 small cauliflower, cut into small florets
2 tablespoons butter
1 onion, chopped
3/4 teaspoon ground coriander (or cumin)
1/2 teaspoon turmeric
Pinch cayenne
1/4 teaspoon salt
1/2 cup water
(2 tablespoons chopped cilantro or parsley)

Cook the potatoes in salted water for about 4 minutes. Add the cauliflower and cook until tender, about 5 minutes longer. Drain. In a large frying pan, heat the butter over medium heat. Add the onion and cook until transparent, stirring occasionally. Add the cauliflower and cook about 3 minutes, until beginning to brown. Add the spices, salt, and water, scraping the bottom of the pan. Cook until the water evaporates, 3 to 5 minutes. The potato chunks will begin to fall apart. (Stir in the chopped cilantro or parsley at the end.) Makes 4 servings.