Lemon Oat Lacies

Shirley's Pasta w/Garbanzo in Lemon-Dill

• 12 oz wagon wheel pasta
• 1 can garbanzos drained and rinsed
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup green pepper
• 3/4 cup mayo
• 3/4 cup plain yogurt
• 1/4 cup chopped dill
• juice and zest of 1 lemon
• 1 clove garlic crushed
• 1/2 teaspoon salt
• black pepper to taste

Cook pasta al dente. Rinse and cool. Combine pasta, garbonzos, celery, onion, and pepper. Separately whisk mayo, yogurt, dill, juice and zest, garlic, s&p. Fold into pasta mixture. Serves 6.

Avgolemono (Greek Lemon Soup)

Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice. When rice is done, turn off heat. Remove about a ladleful of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling. Garnish with parsley and a slice of lemon, and serve.