Going Greek

Another simple, healthy and tasty meal from the April Vegetarian Times; Greek Pita Sandwiches and Chickpea and Orzo Soup.



I love recipes like this: easy to prepare, with lots of flavor, and good for you, too!

Cucumbers, red bell peppers, red onion, feta, olives, lettuce, and a dressing with olive oil and red wine vinegar (a couple spices, too...just can't remember them), all stuffed into a pita half. It also called for zucchini, but, ah...we didn't have any. We didn't have any because...we just don't like zucchini in this house! I really don't think the sandwich suffered much for it's absence, though.



A really, really simple soup to make. Cook onions in oil, add some spices and crushed, no-salt, plum tomatoes and chickpeas. Cook. Add veggie broth. Puree. Add orzo, and cook another ten minutes. That's it!

I thought it started well, but in the end...the soup was a little bland. I kept thinking...and how ironic, as the recipe came from a vegetarian magazine...that what it really needed was some sort of salty, pork product! Even a few Baco's, which are made from soy, might have made the difference.

I loved the texture of the soup, and thought pureeing the chickpeas and making them part of the broth was brilliant; I may want to use this as a base for something else down the road. As is, it really needs a little...something. But, it was filling, it required very little effort, so I'm not unhappy with it.