Grilled
Mint Chicken 2 large shallots 3/4 cup chopped
mint leaves 3/4 cup dry vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons
white balsamic vinegar 1 pound boneless skinless chicken thighs
, peeled and cut into 1/2 inch cubes 3 - 4 tbsp extra-virgin olive oil 1 tbsp
white balsamic vinegar 2 cups brown lentils, rinsed 2 cups soft herb leaves (parsley, dill, cilantro, chives,
mint, oregano, or tarragon) Sea salt and black pepper