Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
In a deep glass bowl layer the ingredients beginning with the farro. Layer them at your whim, but aim for appealing color combinations. The only sort of rule is to end with the olives and tomatoes, but again that's up to you.
Combine the dressing ingredients in a small jar with a tight fitting lid. Shake well until everything has blended together.
Pour the dressing over the layered salad. Cover with plastic wrap and chill for at least 4 hours or as long as overnight.
When ready to serve, top with the shredded cheese. Sprinkle with a few fresh herbs if that tickles your fancy, and serve.
Cook pasta "al dente" in a large pot of lightly salted boiling water. When the pasta is almost done, add the cauliflower and cook for 2 minutes or so. Drain and place in a rectangular baking dish that has been lightly coated with non-stick spray.
Slice the tomatoes in half and place on a broiler pan that is lightly coated with cooking spray. Spray the tomatoes lightly with more cooking spray. Broil until the tomatoes begin to break down and are lightly browned. Add to the pasta and cauliflower.
Heat a large saucepan over medium heat. Add the bacon and cook stirring occasionally until the bacon is browned. Remove the bacon from the pan and drain on paper towels before adding to the casserole dish.
Remove all but a scant tablespoon of the bacon drippings from the pan. Add the first tablespoon of butter. When it melts, add the red onion. Cook for several minutes until the onion begins to soften.
Add the flour and stir to coat the onions. Continue to cook and stir for 2-3 minutes. Do not let the mixture brown.
Add 1/2 cup of the milk and stir to create a smooth paste. Slowly add the rest of the milk, stirring constantly to keep things smooth. Conttinue to cook and stir until the mixture is thickened, 5 minutes or so.
Add the mustard, pepper sauce and Worcestershire sauce to the pan and stir to mix. Remove from heat and add the cheese. Stir until the cheese is melted. Pour over the mixture in the baking dish.
Melt the second tablespoon of butter in a small pan. Add the Panko, garlic powder, and paprika to the pan and toss until the crumbs are evenly coated. Sprinkle on top of the casserole.
Cover with foil and bake in a pre-heated 375 degree oven for 25 minutes or so (it should be bubbly around the edges). Remove the foil and return to the oven for 10 minutes more. The crumbs should be golden brown.
Remove from the oven and allow to rest for 5 minutes or so before serving.