CHICKEN SOUP WITH ORZO AND MEYER LEMON

Ciao'd with a slice of birthday cake.

When January sets in, shrouding the world in gray, sunny Meyer lemons arrive, too - just in time for my birthday. In December, tiny white blossoms, tinged with lavender in the center, appear on the trees almost overnight as if the moon fed them. When I brush up against the blossoms on my way to feed the birds, their heady perfume startles me. 

If you've never tasted a Meyer lemon, you're missing out on a citrus celebration. The Meyer lemon is the fruit that makes the party. Like the guest who glows with charisma yet seems to harbor a delicious secret, Meyer lemons are blessed with alluring attributes, too. The egg-yolk yellow rind outside, the translucent marigold flesh inside. A thin edible rind without the pinch of bitter pith. A sweetness that trumps the acidity of common lemons, though that doesn't mean the Meyer's flavor doesn't resonate.  It brilliantly straddles the richness-brightness line. 

When the earth is soaked with rain and the skies are bearing down, the Meyer lemon "spills a universe of gold" (Pablo Neruda). 

RECIPE

CHICKEN AND ORZO SOUP WITH MEYER LEMON

Serves 4 to 6

2 tablespoons olive oil
1 medium leek, white and pale green parts only, halved lengthwise, sliced into
1/2-inch-thick slices
1 celery stalk, sliced into 1/2-inch-thick slices
1 garlic clove, minced
Zest of one lemon and juice of two
1 pound skinless, boneless chicken breasts
8 cups low-sodium chicken broth
1 bay leaf
Kosher salt
Freshly ground black pepper
3/4 cup small pasta, such as orzo or tubetti
1/4 cup chopped mixed fresh herbs, such as thyme, parsley, and dill

In a large heavy pan over medium heat, warm the olive oil. Add the leek, celery, and garlic and cook until translucent, 5 to 8 minutes. 

Add the chicken and the broth to the pan along with the lemon zest, lemon juice, and bay leaf. Season with salt and pepper. Bring to a boil, cover, reduce the heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Transfer chicken to a plate. Let cool and then shred the chicken into bite-size pieces.

Return the broth to a boil. Add the orzo and cook until al dente, according to package directions. Stir in the chicken and herbs.  

WARM CHEESE TOASTS

Ciao'd in front of the fire.

When it's rainy or snowy, gloomy and cold, I say let's throw New Year resolutions to the wind. Once you try a warm cheese toast, I think you'll agree. My grandmother made them for my sisters and me and we would devour them with teeny tiny glasses of red wine mixed with Sprite. This precursor to the ubiquitous avocado toast is honest and simple and, yeah, simply delish. 

Whether employed as an hors d'oeuvre at a cocktail party, an accompaniment to soup or salad, a protein-rich breakfast, or an afternoon snack, a warm cheese toast earns its keep. As that potato chip commercial says, "Bet you can't eat just one." After all, when we're old and gray, what will we remember? Our New Year diet resolutions or the small (edible) treasures in life. I think you know the answer.

RECIPE

WARM CHEESE TOASTS

Old-fashioned yet somehow still appropriate, cheese toasts are timeless in their appeal. I like the trio of cheeses I call for in this recipe but feel free to adapt if you wish. Gruyere would be a nice substitute for the Fontina (they're both nutty) and Roquefort makes a nice understudy for the Gorgonzola. 

Serves 6

1 sweet baguette, cut into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup grated Fontina cheese
1/2 cup crumbled blue cheese such as Gorgonzola

Preheat the oven to 400 degrees.

Brush the bread slices on one side with the olive oil and place in a single layer on a baking sheet. Bake, turning once, until just beginning to become golden, about 2 minutes on each side. Remove from the oven and turn the bread slices so the olive oil side is face up.

Combine the cheese in a small bowl. Sprinkle the bread slices with the cheese, dividing it evenly among the slices. Return to the oven and continue to bake just until the cheese melts, 3 to 5 minutes. Serve immediately.

WINTER SALAD WITH GORGONZOLA AND PEARS

Ciao'd while watching finches at the feeders.

After the excess, the abstinence. Whether you're enduring dry January, swearing off sweets, or embracing Paleo, this is the month that's buttressed by food resolutions (yes, I used BUTTress intentionally). Thankfully, resolving to eat healthfully doesn't mean jettisoning flavor. To wit, this winter salad with Gorgonzola and pears. Its crisp textures and full flavors are at once satisfying and refreshing. Yes, I know the salad includes cheese. Leave it out if you must but you'll miss the lovely creaminess that counterbalances the crunch of the other ingredients. Since you're eating so healthfully EVERY SINGLE DAY, a little bit of Gorgonzola won't harm you. 

RECIPE

WINTER SALAD WITH GORGONZOLA AND PEARS

This robust salad is terrific with roast meats and poultry. Store the walnut oil in the refrigerator after it's opened. 

Serves 8 as a side dish

1/2 cup walnuts
6 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and black pepper
3/4 cup walnut oil
1/4 cup crumbled Gorgonzola
Leaves from 2 small heads romaine lettuce, torn into bite-sized pieces (about 8 cups)
3 ripe but firm small pears, such as Red Crimson or Bosc, halved, cored and thinly sliced
1 small red onion, thinly sliced

Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet lined with parchment. Roast until the nuts are fragrant, about 10 minutes. Cool and then coarsely chop the nuts. 

In the bottom of a large salad bowl, stir the red wine vinegar, mustard, a generous dash of salt, and a sprinkle of pepper together. Gradually whisk in the olive oil and taste for seasoning, adjusting as necessary. Add the cheese and stir to combine. 

Add the lettuce, pears, and red onion to the bowl. Toss gently to coat the salad with the dressing. Sprinkle with the nuts and serve.