Veggie Sandwich and Tortilla Soup

Published On: Oct 27 2012 08:31:20 AM CDT   Updated On: Oct 27 2012 08:53:50 AM CDT

Chicken Tortilla Soup

2  Tbsp. olive oil
½ bunch cilantro
1 bunch green onions
½  yellow onion, roughly chopped
4 roma tomatoes, cut in half
½ jalapeno, roughly chopped
4 garlic cloves
10 yellow corn tortillas, cut into quarters
5 cups of chicken stock
1 Tbsp. chili powder
3 tsp cumin
1 tsp black pepper
1 Tbsp. salt
Pinch of dried oregano
1 tsp. lemon juice
Avocado- 2 each
4 grilled chicken breasts, medium dice

First, char your cilantro, green onion, and roma tomatoes  over an open flame . Next, add your olive oil and sauté your garlic cloves, jalapenos and onions until translucent. Then add your tortillas  and the remaining vegetables. Add your stock and remaining spices. Let the soup simmer for one hour, then puree for service.  Lastly, garnish with 1 oz chopped avocado and 2 oz of grilled chicken.

Grilled Vegetable Sandwich

2 oz olive tapenade
4 oz  sliced eggplant
2 oz sliced zucchini
2 oz sliced yellow squash
4 oz roasted red peppers
16 quarters of canned artichokes
4 french rolls-split
1 cup balsamic vinaigrette

Start by marinating your vegetables with the balsamic vinaigrette for 30 mins prior to service.
Next, make sure your grill is pre-heated and ready to go. Grill your vegetables until fork tender. Remove from the grill and allow to rest.  Toast the rolls,  then spread the tapenade on each side. Finally, add your grilled vegetables and cut and serve.

Olive Tapenade

1 1/4 oz kalamata olives

1 tsp capers, minced

1 tsp lemon juice

1/4 tsp black pepper

1 oz cooked mushrooms, minced

1 1/4 Tbs minced parsley

1 1/2 Tbs olive oil

Mix and chill.