•1 lb chicken tenders, sliced thin
•2 tablespoons vegetable oil
•2 tablespoons fresh ginger, minced
•4 garlic cloves, minced
•1 red bell pepper, seeded and sliced thin
•1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)
•3 green onions, sliced at an angle
•1/2 cup plum sauce
•2 cups fresh basil leaves
•1 tablespoon fish sauce
•1/2 head iceberg lettuce, halved again
•1/2 seedless cucumber, chopped

1.Heat a large skillet over high until hot.
2.Add the vegetable oil, then the chicken.
3.Cook for two minutes stirring constantly.
4.Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
5.Stir-fry another two minutes.
6.Add the plum sauce and toos for one minute, then add the basil.
7.Drizzle in fish sauce and turn to coat evenly.
8.Pour into a bowl.
9.Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
10.Sprinkle cucumber over it and fold to eat like a taco.

2 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
4 1/2 cups veggie stock
4 head bib lettuce shredded (I imagine you can substitute any lettuce)
2 bunches scallions
1/2 cup dry white wine
salt and pepper
3 tbsp mayonnaise
1/2 tsp harissa (hot chilli paste)
4 slices baguette
chopped fresh parsley, for sprinkling

Heat the oil in a large sauce pan. Add onions and garlic, and cook gentle for 5 minutes.  Pour in the stock and bring to a boil.  Stir in the lettuce and scallions and cook for about 1 minute, then remove fro heat. Process the soup in a food processor or blender until smooth.  Pour the soup into a large bowl.  Stir in wine and add salt and pepper to taste.  Leave the soup to cool then chill for at lest 2 hours. To serve, combine the mayo and harissa.  Toast the baguette slices on both sides until golden and top with the mayo mixture and a sprinkle of parsley.  Ladle the soup into bowls and float a toast on top of each portion.  Serve immediately.  Enjoy!