Quick Avgolemono, Orzo and Chicken Soup Menu
Avgolemono is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. You can prepare the soup up to three days ahead and refrigerate (do not freeze). Reheat over gentle heat. (Serves 4)
Ricotta-garlic pita wedges*
Tossed salad with bottled Greek dressing.
*Preheat broiler. Combine 1/3 cup part-skim ricotta cheese, 1 teaspoon chopped fresh oregano, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove in a small bowl. PLace 8 pita wedges on a baking sheet; broil 2 minutes until toasted. Top each wedge with 4 teaspoons ricotta mixture. Broil 1 minute or until cheese is lightly browned.
Cooking Light, January 2006
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