Ingredients:

1 tbsp olive or vegetable oil
1/2 tsp black pepper
pinch of red chili flakes
4 carrots cut in 1/2″ cubes
2 leeks sliced thinly
1 head celery (5 stalks + leaves and stuff in center) sliced in 1/2″ thick pieces
1/3 cup chopped parsley
1/4 cup chopped fresh oregano or 1 tsp dried
1/3 cup chopped basil
1/2 onion diced in 1/2″ pieces
3 cloves garlic, minced or pressed
6 cups veggie broth (we like Rapunzel brand bullion cubes)
15 oz can diced tomatoes
4 oz orecchiette pasta
salt to taste

Directions:

1. Prep all the veggies and herbs. Split the herbs in two equal piles.
2. Put a large heavy pot over high heat, add oil, black pepper and chili flakes.
3. Once the oil is hot, add the carrots, leeks, celery and one of the two piles of herbs.
4. Keep the heat on high and cook veggies until the bottom of the pot is nicely covered in fond (browned bits).
5. Remove the veggies into a bowl on the side.
6. Reduce the heat and cook the onions and garlic until they are limp and brown (they will pick up some of the fond).
7. Add some of the broth, and scrape up all the fond from the bottom of the pot. The broth should now be a rich brown, and the bottom of the pot clean.
8. Add the remaning broth and can of tomatoes.
9. Bring to a boil, and then reduce heat and simmer for 30 minutes.
10. Add salt as you like (probably 1/4-1/2t, but it depends on the bullion and tomatoes).
11. Add the pasta and remaining herbs and simmer for another 15 minutes until the pasta is cooked through.
12. Serve with parmesan cheese, oyster crackers, or whatever you like in this delicious and hearty soup!

Just updated this one. I added the pic plus the wonton wrappers. I made this last night with Seitan. It was a great veg meal. The dressing has that salty, sweet, sour flavor that makes you want to inhale it!

Dressing:

• 6 Tbs. hoisin sauce
• ¼ cup natural peanut butter
• 4 tsp brown sugar
• 1 tsp asian chili paste (optional)
• 2 tsp ginger grated
• 6 Tbs. rice wine vinegar
• 2 Tbs. sesame oil

Salad:

• 1/2 pound cooked, sliced chicken breast or meat substitute, like seitan
• 4 cups romaine lettuce
• 2 cups shredded carrots
• 2 cups shredded red cabbage
• 1 bunch scallions finely chopped
• ½ cup cilantro

• 1 cup chopped peanuts (roasted and unsalted)
• 8 wonton wrappers

Directions:

1. Preheat oven to 350 F.
2. Spray or brush both sides of wonton wrappers with vegetable oil. Bake for 5 minutes or until light golden brown. Set aside to cool.
3. Whisk all dressing ingredients together.
4. Assemble the salad.
5. Pour dressing over salad and toss just before serving.
6. Top with peanuts and serve with crispy wonton wrappers.

Serves 4 as a main dish.

Summer Chicken Salad

Ingredients:

2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

Dressing:
1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil

Directions:

To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 extra large eggs
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Unsalted butter
• Good olive oil
• Salad Greens for 6 (washed and spun dry)
• Lemon Vinegrette (recipe below)

Directions

1. Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. In a pinch, I have used a bottle of wine wrapped in plastic wrap!
2. Combine the flour, salt, and pepper on a dinner plate.
3. On a second plate, beat the eggs with 1 Tbs of water.
4. On a third plate combine bread crumbs and 1/2 cup grated parmesan cheese.
5. Coat chicken on both sides with flour mixture.
6. Dip both sides into the egg mixture.
7. Dredge both sides in the breadcrumb mixture, pressing lightly.
8. Heat 1 Tbs butter and 1 Tbs olive oil in a large saute pan.
9. Cook chicken breasts for 2 to 3 minutes on each side until golden brown and cooked through. (You may need cook chicken in two batches.)
10. Place in a 200 degree oven to keep warm while finishing the rest of the chicken.

Salad Greens with Lemon Vinaigrette

Dressing:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/4 lb chunk of very good Parmesan Cheese (Parmigiano Reggiano)

Directions:

1. In a small bowl, wisk together the lemon juice, olive oil, salt, and pepper.
2. Place washed and spun salad greens in a large bowl.
3. Pour on enough dressing to lightly coat salad.
4. Place chicken on an individual plate and a large helping of salad on each chicken breast.
5. With a sharp knife or vegetable peeler, shave parmesan into large shards over salad.

Serves 6

Recipe from Barefoot Contessa: Family Style

Ingredients:

• 1/2 cup chopped red onion – soak in ice water for 20 min.
• 1/2 cup vegetable oil
• 4 Tbs. rice wine vinegar
• 2 Tbs. water
• 2 Tbs. chopped ginger
• 2 Tbs. chopped celery
• 2 Tbs. soy sauce
• 1 Tbs. tomato paste
• 1 Tbs. sugar
• 2 tsp. lemon juice
• 1 tsp. salt

Directions:

1. Drain onions and discard water.
2. Put all ingredients in a blender and blend until fairly smooth.