VERMICELLI BOWLS WITH CHICKEN

This is one of those recipes that came together serendipitously last summer. We had an abundance of fresh mint, and I was trying to think of a low-effort dinner that could be packed with mint and crunchy raw veggies. I've been meaning to jot down the recipe for a while, and though Covid-19 is scary and far from ideal, it's given us with more down time, and as a result, more time to spend in this space. Silver lining?

VEGETARIAN VERMICELLI BOWLS

Summer has arrived in full force, and totally caught me off guard. I'm still hoarding rhubarb from the market, all the while its already late June (WHAT?!). This month has been filled with weekend visitors, al fresco dining and ice cream. Lots of ice cream. We're heading to the lake this weekend, which can only mean loads of sangria and all things barbecued. I can't wait.

To counter all this indulgence, I'm trying to keep weekday lunches and weeknight dinners light, healthy and packed with fresh produce. These vermicelli bowls are just that. They're the perfect balance between eating a bowl of raw veggies, and the comfort of rice noodles and warm baked tofu -- perfect for a working lunch, or a relaxing evening on the patio with a glass of vino.