Vegetable Lover's Chicken Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces chicken tenders, cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 large shallot, finely chopped
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon salt
• 2 plum tomatoes, chopped
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons orzo or other tiny pasta, such as farfelline
• 1 1/2 cups packed baby spinach

Directions

Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.

Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Vegetable Rolls with Chili Mayonnaise

Ingredients

For the Chili Mayonnaise
1/2 cup mayonnaise
1/2 cup Asian chili sauce*
1 tablespoon fresh lemon juice
1 tablespoon fish sauce*
2 cloves garlic, minced
1 tablespoon brown sugar

Directions

For the Vegetable Rolls
1/2 red bell pepper, seeded, cored and cut into thin slices
1/2 yellow bell pepper, seeded, cored and cut into thin slices
1 large carrot, shredded
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
6 rice paper rounds*
6 butter lettuce leaves, ribs removed
1 1/2 cups cooked cellophane noodles or bean threads, cooled*
*Can be found at specialty Asian markets
For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.

For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.
Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.
Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.

Sauteéed Broccoli Rabe

Ingredients
2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds
3 tablespoons extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes

Preparation

Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.

Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.

Cooks’ note: Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.