Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

At Season’sPeak

Avocados • Beets • Broccoli & Cauliflower Cabbage • Clementines Also look for Mandarins, Tangerines and Minneolas Tangelos Collard Greens • Leeks •Lemons Jerusalem Artichokes Oranges — Cara Cara seedless navel oranges have a bright orange exterior and distinctive pinkish red flesh that’s sweet with a tangy cranberry-like zing. Moro “Blood” Oranges have a bright red to deep maroon flesh, and intense orange flavor with hints of fresh raspberry. They have a thin skin, which makes them easy to peel, and virtually no seeds. Parsnips Peaches, Plums & Nectarines, late January Pummelos — These look like oversize grapefruits, and their flavor is similar, but they’re sweeter and less acidic. Spinach • Strawberries • Turnips

Opa! Greek Soup Lemons are to Greek food what tomatoes are to Italian. Lemons account for 18% of the total citrus fruit grown in Greece. They star in that classic Greek combination of olive oil, lemon juice, salt and oregano (a favorite for fish), and are the key ingredi- ent to Avgolemono, a delicious chicken soup that’s served warm in the winter and chilled in the summer. We’ve added rice and rotisserie chicken to our Avgolemono for a hearty version. Serve with a Greek wine or shot of ouzo. Avgolemono Makes 4 servings WHAT YOU WILL NEED 4 cups chicken broth

Rouses salt and pepper, to taste ¼ cup uncooked orzo (or rice) Rouses salt and pepper, to taste 3 eggs 3 tablespoons lemon juice 1

Rouses rotisserie chicken, meat pulled from the bones and coarsely shredded

¼ cup chopped fresh dill

HOW TO PREP Season the broth and bring to a boil in a large saucepan pot over medium-high heat. Add the orzo (or rice) and cook until just tender (7 minutes for orzo; 20 minutes for rice). Season with salt and pepper, reduce heat to low and let simmer. In a medium non-reactive bowl, whisk together eggs and lemon juice until smooth. Using a ladle or measuring cup, slowly add 1 cup of the simmering broth into the egg-and-lemon mixture; whisk to combine. Pour the egg-lemon-broth into the saucepan and cook, stirring occasionally until the soup becomes opaque and thickens, about 1 to 2 minutes. Stir in the rotisserie chicken and dill and serve.

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016