Sunshine out... sun-dried tomatos in

The following recipes are from Barbara Fairchild's cookbook Bon Appetit
Braised chicken in sun-dried tomato cream cooked by Dave

2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine (we used red wine instead)
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

SPRINKLE chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream, and tomatoes; bring to boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Stir-fried sesame asparagus cooked by Qiong

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons Asian sesame oil
2 garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

STIR soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet over medium-high heat. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season to taste with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.