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Soba Noodle Salad with Chicken, Garlic Scapes and Scallions

3/4-pound gluten-free soba (Japanese buckwheat noodles)
1/4 cup gluten-free soy or tamari sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1 garlic scape, minced
1 teaspoon finely grated peeled fresh ginger
3/4 pound shredded cooked chicken
6 scallions, thinly sliced
2 1/4 cups thinly sliced red cabbage

In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger. Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.

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Recipes

Carrot and Spinach Soup

1 large onion, diced
3 tablespoons extra-virgin olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon coarse salt
8 ounces green beans, cut into 1/2-inch pieces

For Each Serving

1 packed cup baby spinach
3 tablespoons chopped fresh dill
2 tablespoons lemon juice

In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes. To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

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Recipes

Carrot and Lentil Salad

2 teaspoons olive oil
1 small yellow onion, cut into 1/2-inch dice
1 clove garlic, peeled and minced
1 pound carrots, peeled and cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup lentils, rinsed and picked over
2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
3/4 cup dried apricots, cut into 1/2-inch pieces
1/4 cup golden raisins
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh flat-leaf parsley

Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until soft and translucent, about 5 minutes. Add the carrots, pepper, cumin, and ground coriander, and sauté, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.

Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes. Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

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Soba Noodle Salad with Chicken, Garlic Scapes and Scallions

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