Lentil soup

I got this recipe is from my co-worker Kathy several years back. Her Italian mother made this frequently when she was growing up. The ingredients are so simple, but it tastes so good. I know lentils aren't everyones "cup of tea", but I love them. Warning, this makes a lot of soup!

Ingredients
Olive oil
1 onion, chopped
2-3 carrots, chopped
4-5 stalks celery, chopped
2 garlic cloves, minced
1 14 oz can diced tomatoes
1 bag lentils
11 cups stock/broth of choice (maybe a little less if not adding rice or pasta)
1/2-1 cup small pasta or brown rice(tonight I used ditalini which is the cutest little pasta ever!)
Parmesan cheese

Heat oil in large soup pot. Saute onion, carrots, and celery until tender. Add garlic and salt/pepper to taste. Cook 1-2 more minutes. Add tomatoes, lentils and stock/broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Add small pasta or rice. Cook until done. Rice will take much longer than pasta to cook.

To serve ladle into bowls, add a little olive oil and parmesan cheese. Yum!

Chicken in a creamy sun-dried tomato and wine sauce

This is one of my favorite foods. I only make it a once or twice a year, but I seriously could eat it every day. I found this recipe in Oprah magazine many years ago.

Ingredients
3 T butter
3 T olive oil
1 lbs boneless skinless chicken strips
2 T flour
1 lbs pasta, I like fetticine
2 shallots, minced
1 cup dry white wine
1 cup heavy cream
1 8 oz jar of oil packed sun-dried tomatoes, drained and julienned
fresh basil
salt and pepper

Melt butter and oil in a large skillet. Toss chicken strips in flour and sear over med-high heat until golden brown. Transfer chicken to a plate. Add shallots to the skillet and saute for 1 minute. Add wine, cream, sun-dried tomatoes, and basil into skillet while scraping up bits of chicken from the bottom of the skillet. Bring to a boil, reduce heat, and simmer until sauce thickens. Return chicken to skillet to heat through. Salt and pepper to taste and serve over cooked pasta!

Toasted Pita Panzanella

This is an Italian dish with a twist. Panzanella is widely known in Italy as a "bread salad" or "leftover salad", so the sky is the limit with this one as far as which ingredients to use. It is great for an August meal with so many fresh ingredients readily available this time of year!

Ingredients:
2 whole wheat pitas
3 tomatoes, chopped
1 cucumber, chopped
1/2 of a red onion, sliced
1/2 cup crumbled feta
2 T fresh oregano, chopped
1/2 cup fresh basil, chopped
1/2 lemon, juiced
1 t sugar
1/4 cup EVOO
salt and pepper

Preheat oven to 375. Chop pitas into 8 sections(like cutting a pie) and toast for 14 minutes, turning halfway through. Set aside and cool. Once cool break into smaller pieces.

Combine tomatoes through basil and add pita pieces. Combine lemon juice, sugar, salt and pepper and slowly add the olive oil. Drizzle dressing over salad and let set at room temperature 20-30 minutes before serving. This serves 2 adults and one baby James!