I suppose it would, but it would affect the color of the vegetables which may be off-putting for some. I suppose there are no hard and fast rules, though. Good point, Yixin.

Well, I couldn't find any lighter colored vinegars in my house (need to go get some though, that vegetable recipe looks delicious).

lol I would def read that article if one of you were to put it up 
I think I just need to get away from the 1-2 sandwiches a day kinda eating
gonna go see what I can throw together in the kitchen lol
-David

even though i think i cook pretty well, considering my menu is pretty simple, i think you are probably a better cook than I am, from what i am hearing

might be a better service if you do it   but if you are too busy i can write something quick im sure

Wooo! I can't wait for it to be finished lol 
-David

In answering Augi's question on the "Fish" thread, I mentioned ceviche which is a fish preparation I had forgotten about until his thread brought it up. I found a good, simple recipe for it on a search. It is absolutely packed with protein and flavor and very little else. Seems like a winner to me:

http://www.recipezaar.com/111154

There are a ton of other variations out there. Once you are comfortable with the recipe you could certainly make up your own based on what's at the fish market and your own personal tastes. IMO you could substitute bottled lime juice for the fresh, to save time. You'd lose a bit of flavor, but who really has the time to juice and strain 12 limes?

Sounds easy, healthy, and tasty. Here's how I would make a sauce for it:

Reserve fat in skillet from mushroom mixture. While chicken breasts are baking, heat skillet with reserved fat to just under high heat. Pour in 1/2 cup white wine and deglaze. When wine is almost evaporated, pour in 1/2 cup vegetable broth & 1/2 cup chicken broth, stirring briskly. Add the juice from 1/2 lemon and the following herbs to taste: thyme, tarragon, marjoram, freshly-ground black pepper. Stir to incorporate. Let simmer briskly, reducing sauce by 1/3.

In a glass mix 1 heaping teaspoon corn starch with 3 tablespoons cold water. Use a fork to mix thoroughly, breaking up any chunks. Pour corn starch mixture into sauce in a slow, steady stream, stirring constantly. Allow sauce to boil until thickened. When thickened to your preference, remove from heat and stir in a pat of butter. Taste sauce & adjust seasonings, adding salt & herbs, until to your preference.

Serve over Mushroom & Spinich Stuffed Chicken Breast.

Oh Hollandaise could work for sure, or Bearnaise. You could also add a little pancetta to the filling, to give it some smoke. I'd use a less acidic sauce in that case, if it were me; or at least add a "green" note to the top of the sauce (a bit more tarragon, or some bay leaf).

...but now I am going down a rabbit hole.

Since I'm here, here's a quick, light, easy summer salad that can be a whole meal unto itself, or a delicious side for grilled chicken.

Insalata Caprese

Slice as many fresh tomatoes as you care to eat.
Slice a ball (or log) of fresh mozzarella into slices about the same thickness as your tomatoes. You should have about the same amount of mozz as tomatoes.

Arrange the tomatoes and mozz slices on a plate, alternating between the two.

Chiffonnade as many fresh basil leaves as you'd like. (To chiffonnade: wash the leaves and shake them dry. Stack them atop one another and roll the whole stack up lengthwise. With a sharp knife, cut the roll crosswise into thin slices. This will give you gnarly strips.)

Sprinkle the basil over the tomatoes and mozz. Drizzle the whole plate with olive oil (light or extra-virgin, per your preference). Drizzle also with balsamic vinegar (vinegar is not classic caprese, but it adds a nice taste if you prefer it). Sprinkle with sea salt and freshly ground pepper.

Buon appetito!