Greek Avgolemono, Chickpea & Dill Version - Makes 10 servings

Greek Avgolemono, Chickpea & Dill Version - Makes 10 lunches

Adapted from WaPo

Ingredients:

• 2 tbsp olive oil
• 1 med yellow onion, diced (~8 oz = 1.5 cups)
• 2-3 celery stalks, diced (~1 cup)
• 1 med parsnip (5-7 oz), peeled and diced (~1 cup)
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• One 15oz can chickpeas, preferably no-salt-added, drained and rinsed
• 2 tbsp chopped fresh dill, plus more for optional garnish
• 6 c low-sodium chicken broth (or vegetable broth for full vegetarian soup)
• 2 tbsp fresh dill, chopped OR 2 tsp dried, plus more for optional garnish
• 3/4 c (5 oz) dried orzo pasta, preferably whole-wheat (but we used regular and it was fine)
• 2 large eggs
• 3 tbsp fresh lemon juice (from 1-2 lemons, or 1 large organic lemon), plus more as needed
• 1 cup (5 oz) frozen peas (no need to defrost

Directions:

1. In a large Dutch oven over medium heat, heat oil until shimmering
2. Add onion, celery, parsnip, salt & pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in chickpeas and dill. Add the broth, and increase heat to Med-High and bring to a boil. Reduce heat to Med-Low and simmer 15 minutes.
4. While simmering, beat eggs in a medium bowl. Gradually whisk lemon juice into the eggs. 
5. Remove about 3/4 cup of the hot broth from the pot (leaving out all vegetables) and transfer to a measuring cup.
6. Stir orzo in the pot and simmer until tender, about 10 minutes.
7. While orzo is simmering, gradually add the reserved hot broth to the eggs and lemon while whisking constantly. This helps bring the eggs up to temperature without cooking them.
8. Once orzo is tender, add peas to the pot.
9. Gradually stir egg mixture into the soup. Cook, stirring constantly, until the soup thickens and is steaming-hot but not boiling. Season with more salt, pepper, and lemon juice, as desired. When ready to serve, ladle the soup into bowls and garnish with fresh dill, if desired.

Cowboy Caviar - Makes 8 lunch servings, or 16 salsa servings

Cowboy Caviar - makes 8 lunches

Adapted from Spend With Pennies

Ingredients:

• 2 avocados diced
• ⅓ cup diced red onion
• 15 ounces canned black beans rinsed and drained (or cook 3/4 cup dry beans)
• 15 ounces canned black eyed peas rinsed and drained (or cook 3/4 cup dry beans)
• 1 ½ cups frozen corn kernels thawed
• 2 bell peppers diced, any color besides green
• 1 jalapeño seeds removed, finely diced
• ⅓ cup chopped fresh cilantro
• Tortilla chips for serving
• **NOTE If tomatoes are desired, replace one bell pepper with two Roma tomatoes

Dressing

• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Directions:

1. Combine avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.