It’s Meyer lemon season! And if you haven’t tried these gems, you absolutely should. They’re a hybrid between an orange and a lemon and are much sweeter, darker and less acidic than a standard lemon. This makes them especially great for salad dressings, desserts and anything where fresh lemon is needed. I’ve been obsessed with the idea of a lemon soup for a while and finally pulled the trigger. OMG this Greek Meyer lemon soup is one of my new absolute favorite soups. Come to think of it, I don’t think I’m ever going to make a chicken or turkey-based soup without lemon again. It adds a tangy brightness that chicken soup NEEDS. It’s hearty enough for winter and light enough for spring and summer–the perfect year-round soup.
greek meyer lemon turkey and orzo soup
Author: Gotham Kitchen
Recipe type: Main
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- ½ lb. turkey breast tenderloin (or chicken), sliced thinly
- ⅓ cup fresh lemon juice
- 8 cups chicken broth
- 1 cup orzo
- 2 large eggs
- 2 tablespoons fresh or dried dill
- ½ lemon, sliced
- 2 tablespoons extra virgin olive oil
- In a large dutch oven, heat olive oil over medium-high heat. Season turkey breast with salt and pepper and add to the pot; cook until browned on all sides, about 3-5 minutes. Add onion and cook until translucent and starting to turn golden brown. Add garlic cloves and cook until fragrant, about 1 minute.
- Add the broth and bring to a simmer. Add orzo and cook until soft, about 8-10 minutes.
- In a glass or heatproof cup, remove about 1 cup of broth from the pot. Using a fork or whisk, beat in the eggs and lemon until well combined. Eggs will incorporate into the broth, they shouldn't look chunky or scrambled. Stir into the soup.
- Add sliced lemons and dill to soup, stir and serve.
Sometimes when I’m uninspired on what to make for dinner, I’ll ask my husband to name his favorite dishes that I’ve made. His response is always the same: the egg sandwich. I’ve made hundreds of dishes for him and he always comes back to that one. It’s really a simple formula that I’ve modified a million times. 2 slices of hearty bread + 2 [over well] fried eggs + a cheese + a veg or sauce = best egg sandwich. Some combos I’ve tried have included ricotta with balsamic roasted tomatoes, cotija cheese with fresh pico de gallo, hummus with caramelized onions and roasted red peppers, and goat cheese with fresh spinach and tomatoes. But this version is his absolute favorite and also happens to be the easiest to prepare. And let me tell you, once you add brown sugar to your bacon, you will never go back. Never.
the world's best egg sandwich
Author: gotham kitchen
Recipe type: Breakfast
- 2 slices of hearty bread like Italian, whole wheat or oat, toasted
- 2 large eggs
- ½ avocado
- 4 slices of bacon
- 2 teaspoons brown sugar
- Pinch of cayenne pepper
- 1 pad of butter (1 tablespoon)
- 1-2 slices of sharp cheddar cheese
- Salt and pepper, to taste
- In a medium skillet, cook bacon on medium-high until it starts to render. Add brown sugar and pinch of cayenne pepper. Cook until just browned and crisp. Drain on paper towel and set aside.
- Toast bread in either a toaster or on the stove top. Smear one side with ripe avocado, sprinkle salt on evenly to taste. If you want to kick the heat up a bit, sprinkle another pinch of cayenne pepper. On the other side of the bread, place cheese and bacon.
- Heat a small skillet on medium high and add butter. Once pan is hot and butter has melted, crack egg in the center. Wait until the edges bubble and turn brown. Flip and cook an additional minute or until egg whites have browned and yolk is slightly wiggly. Repeat with second egg.
- Place fried eggs on sandwich and serve immediately.