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Ingredients

2 pounds skinless chicken thighs
8 cups chicken stock
2 pounds potatoes, peeled and cut into 1 inch cubes
1 (16 ounce) can diced tomatoes (not drained)
3 large beets, peeled and shredded
1 large carrot, grated
2 cups shredded cabbage
1 large onion, chopped
2 cloves garlic, minced
5 tablespoons red wine vinegar
3 tablespoons tomato paste
1 bay leaf
salt and ground black pepper to taste

Directions

Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.

Ingredients

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Directions

Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.

For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.

Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Ingredients

1 tablespoon butter
1/2 yellow onion, thinly sliced
1 shallot, minced
1 clove garlic, peeled and minced
1 tablespoon tomato paste
1 cup Burgundy wine
1 dash soy sauce
1 bay leaf
1 dash dried thyme
2 (8 ounce) containers firm tofu, drained and cut into 1/2 inch strips
1 tomato, seeded and coarsely chopped
1/4 cup sliced fresh mushrooms

Directions

Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.

Stir in tomato paste. Pour in the wine, and stir, scraping up browned bits from the bottom of the skillet. Bring to a boil, and cook about 1 minute. Mix in soy sauce, bay leaf, and thyme. Reduce heat to low, and place tofu, tomato, and mushrooms into the mixture. Cover, and simmer 15 to 20 minutes, until sauce is thickened.

Ingredients

2 cups lentil sprouts
1/2 cup seeded, diced cucumber
1/2 cup seeded, chopped tomato
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1/2 cup thinly sliced radishes (optional)
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1 pinch salt and pepper to taste

Directions

In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.

In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.