Salads & Soups Greek Orzo Lemon Chicken Soup, Jonathan Hall

GREEK ORZO, LEMON, and CHICKEN SOUP

Ingredients:

• 10 cups chicken stock • 1.5 cups orzo • 5 eggs lightly beaten with a fork • Juice of 3 lemons • Zest of 2 lemons • 2 cups coarsely chopped cooked chicken • 1 pound fresh spinach • Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken stock to boil over high heat. Add the orzo and cook for 5 minutes. 2. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads. 3. Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. 4. Return to a boil. Immediately remove from the heat and serve

This is a great recipe that we have throughout the winter to keep us healthy.

Makes 6 to 8 servings

Ingredients:

DRESSING • 5 tablespoons olive oil, plus more for grill • 2 scallions • 1 jalapeño • ½ cup halved pitted Castelvetrano or other green olives • 3 tablespoons salted, roasted pistachios • 3 tablespoons fresh lemon juice • 1 tablespoon white wine vinegar • Kosher salt, freshly ground pepper ASSEMBLY • 1 tablespoon dried thyme • 1 tablespoon toasted sesame seeds • ¼ teaspoon garlic powder • 2 6-inch pitas • 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant) • 2 tablespoons olive oil, plus more for grill • Kosher salt • 1 8-ounce package Halloumi cheese • 2 large Persian cucumbers or 1 small English hothouse cucumber • 1 pound tomatoes, halved, cut into wedges if large • ½ cup torn mint leaves • ¼ cup dill sprigs