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greek meyer lemon turkey and orzo soup

Greek Meyer Lemon Soup with Turkey and Orzo

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 Soup with Turkey and Orzo

This Greek soup is bursting with flavor! Learn turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup is perfect year-round.

 

greek meyer lemon turkey and orzo soup
 
Prep time
Cook time
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This Greek soup is bursting with flavor! Lean turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup perfect year-round.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4-6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the broth and bring to a simmer. Add orzo and cook until soft, about 8-10 minutes.
  3. 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.
  4. Add sliced lemons and dill to soup, stir and serve.

 

greek turkey meatballs with lemon and feta

Ahh meatballs. The official food of Labor Day. Not really, but let’s pretend they are ‘cus these are so good, you need to make them STAT. The possibilities for meatballs are endless. Once you have the basic foundation recipe down, you can go nuts adding various flavor profile and ingredients. I have to admit that even writing this recipe was difficult as I typically just do my best at guessing then dumping everything in the bowl and mixing. They’re really hard to mess up as long as they’re seasoned properly and have the right proportions of meat, breadcrumbs, and egg. I typically make them Italian-style with a great homemade marinara, but these Greek-style meatballs are so flavorful, you definitely don’t need sauce! I paired these with a Mediterranean orzo salad.

greek turkey meatballs with lemon and feta

greek turkey meatballs with lemon and feta
 
Prep time
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These Greek turkey meatballs with lemon and feta are light, flavorful and healthy.
Author:
Serves: 4 servings
Ingredients
  • 1 lb ground lean turkey
  • 1 egg
  • ½ medium yellow onion, diced
  • ⅓ cup feta cheese
  • 2 cloves of garlic, minced
  • ½ cup of breadcrumbs
  • 1 tablespoon grated lemon zest
  • ¼ cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine all ingredients and mix with your hands until fully combined.
  3. Form 12-14 one-inch balls and place on a cookie sheet.
  4. Bake on top rack until meatballs begin to brown, about 20 minutes.

greek turkey meatballs with lemon and feta

blueberry lemon scones

I must’ve had a bad scone experience as a child because for years I’ve associated them with being dry, crumbly tasteless things. Last Christmas, my mother-in-law gifted me with something completely unexpected: a scone pan. I was intrigued and determined to put it to good use. It turns out, scones are extremely moist, flavorful triangles of goodness. These blueberry lemon scones are especially so, with a light lemony glaze to add an extra punch of flavor!

blueberry lemon scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla
  • 1.5 cups fresh blueberries
GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1 teaspoon lemon zest (doesn’t have to be exact, zest away!)
  1. Preheat oven to 400°. In your electric mixer, combine flour, sugar, baking powder, and salt with paddle attachment. Once combined, add butter until it has combined well into the dry mix (you shouldn’t see any more clumps).
  2. Stir in milk, lemon juice, and zest and mix until combined. Dough will be thick and slightly sticky. The easiest way for me to add the blueberries was to gently mix them in by hand with a rubber spatula.
  3. If you don’t have a scone pan, scoop the dough onto a floured surface and work into a rectangle shape, about 1″ thick. Cut triangles, diagonally, and place on a baking sheet about 1-2″ apart. Bake for 15-20 minutes until tops begin turning golden brown.
  4. Mix glaze ingredients in a small bowl and drizzle over scones. Serve and enjoy!

fresh pea and ricotta ravioli with lemon butter

I planted my very first vegetable garden this year and it turned out to be somewhat of a disaster. I went a little crazy on the seeds and overcrowded it, resulting in 8-feet high peppers and peas (and weeds). But thanks to their monstrous size, I got a ton of peas. I don’t cook with peas often so I really had no clue what to do with them.

On a recent trip to Chicago, I had lunch with my sister at La Pizza & La Pasta inside of Eataly. I had the most light and airy ravioli stuffed with spring peas, ricotta, pecorino and mint. All slathered in butter. It was amazing, and the perfect solution to my pea conundrum. My version adds fresh lemon zest to brighten the peas and lighten the richness of the butter.

Note: I make my ravioli with the KitchenAid ravioli attachment (it’s great, I highly recommend it!), but I’ve included the handmade version below.

fresh pea and ricotta ravioli in a lemon butter sauce

Fresh Pea and Ricotta Ravioli with Lemon Butter Sauce

For the Ravioli:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 T extra-virgin olive oil
  • 4 eggs
For the Filling:
  • 1.5 cups of fresh peas, shelled
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup of grated parmesan cheese
  • 2 cloves of garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
For the Sauce:
  • 1/2 cup butter (1 stick)
  • 1 clove of garlic, minced
  • 2 teaspoons lemon zest
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
    fresh pea and ricotta ravioli in a meyer lemon butter sauce
  4. Once pasta dough has rested, cut the ball of dough in half and cover the rest you are not using. Dust the counter with flour, form the dough into a rectangle, and flatten. Roll through your pasta roller several times, decreasing the size settings with every turn. The dough should be paper-thin, or as thin as you can get it without producing holes.
  5. If you’re making your ravioli by hand: lay your pasta sheet on the counter and place 2 tsp. mounds of filling along middle of dough, spacing the mounds around 1″ apart. Brush dough with water. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli. Repeat with remaining dough and filling.
  6. Bring large pot of water to boil. In a separate pot, melt butter on low-medium setting and add garlic and lemon zest. Once water is ready, add ravioli and cook until the pockets float to the surface of the water. Drain pasta and transfer to butter mixture and toss until coated.
  7. Garnish with parmesan, fresh grated lemon, and freshly ground black pepper.