Dirt Candy’s Zucchini & Pasta Noodles with Garlicky Yogurt Sauce

I celebrated a milestone birthday earlier this summer. Part of my birthday celebration was inspired by this dish. 🙂

The James Beard-nominated chef and owner of Dirt Candy in NYC, Amanda Cohen, was featured on Sara Moulton’s PBS series. She prepared a cocktail along with this zucchini dish from her menu. Dirt Candy is a very unique vegetarian restaurant and I knew the only way I could get my entire family to dine there was for a birthday meal. We went for a birthday brunch celebration and then spent the day enjoying NYC.

Cohen explained that although she is not a vegetarian, she feels that a chef can be much more innovative when creating dishes without being limited by simply pairing sides with a protein. The brunch menu included a mushroom coffee cake on our visit. My son ate the whole thing! Our favorite dish was the Brussels sprout tacos, served with lettuce wraps and a platter of small bowls of topping choices. Delicious. We finished our meal with cucumber sorbet topped with a birthday candle. 🙂

The zucchini pasta recipe was adapted from Sara Moulton.com. I modified the proportions and the method. The saffron made the dish exceptional. I also made homemade Greek yogurt labneh to incorporate into the dish. The labneh recipe was adapted from Bon Appétit via epicurious.com, contributed by Tom Scherlitz.

Yield: Serves 4 to 6

To Make Greek Yogurt Labneh: (Makes about 1 1/2 cups)

  • 2 cups plain 2% Greek yogurt
  • cheesecloth
  1. Line a large sieve with cheesecloth; set over a medium deep bowl.
  2. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days. (I let it drain for 48 hours.
  3. Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese).

For the Zucchini Pasta Dish:

  • 2 to 3 medium zucchini or 4 cups baby zucchini (I used 2 1/2 medium zucchini)
  • 6 T extra virgin olive oil, divided
  • pinch of saffron
  • 4 garlic cloves, minced
  • 1 1/2 cups labneh, recipe above
  • 1 to 2 pounds zucchini spiral noodles
  • 8 to 12 oz angel hair pasta
  • 1/4 cup minced cilantro
  • 1/4 cup chiffonade basil or mint
  • 2 T freshly squeezed lemon juice
  • zest of 1 lemon
  • 1 cup squash blossoms sliced thinly, optional
  • coarse salt and freshly ground black pepper, to taste
  1. If using medium zucchini, slice in half and then into 1/4″ half moons. If using the baby zucchini , cut into rounds.
  2. Toss the cut zucchini with 4 T of the olive oil.
  3. Grill over high heat until the zucchini has developed char marks, about 3-4 minutes.  Set aside to cool.
  4. Meanwhile, cook the angel hair pasta according to the package directions. Drain, reserving 2 cups of pasta water.
  5. In a pan over medium heat add the remaining 2 T of olive oil, saffron and the garlic. Once the garlic becomes fragrant, about 1 minute, turn the heat to low and add the labneh and 1 cup of the reserved pasta water.
  6. Stir slowly, incorporating everything together.
  7. Toss the sauce with the zucchini noodles, the angel hair pasta, the herbs, the lemon juice, and the lemon zest.
  8. Adjust seasonings and then divide between 4 bowls.
  9. Sprinkle each bowl with the squash blossom ribbons, if using, as well as minced herbs, as desired.

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautĂ©ed apples and cabbage with butternut squash or sweet potato purĂ©e.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

  • four 1 inch-thick boneless pork chops
  • 1 c buttermilk
  • 1 t Tabasco or Chipotle Tabasco
  • Kosher Salt
  • 1 large garlic clove
  • 2 to 2 1/2 c panko bread crumbs
  • 6 to 8 T extra virgin olive oil or vegetable oil
  • 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
  • lemon wedges, for serving, optional
  • Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
  • Cool Weather Version: sautĂ©ed apples and cabbage, for serving
  • Cool Weather Version: butternut squash or sweet potato purĂ©e, for serving

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/3 cup regular or low-fat mayonnaise
  • 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
  • 1 small garlic clove, minced or pushed through a garlic press
  • coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

  1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
  2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
  3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
  4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
  5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
  6. Spread out the bread crumbs in a pie plate.
  7. Remove the chops from the marinade and season them with salt.
  8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
  9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
  10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
  11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
  12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

  1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

  1. Whisk together all ingredients in a measuring cup.
  2. Season with salt and pepper to taste.
  3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into Âľ” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Chicken Saltimbocca with Crunchy Pea Salad

I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.

This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!

Yield: Serves 4

  • 4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
  • 3 large eggs, beaten to blend
  • 2 cups panko
  • 3/4 cup all-purpose flour
  • Kosher salt
  • 8 sage leaves
  • 4 to 8 thin slices prosciutto (enough to wrap the chicken)
  • 2 cups vegetable oil
  • 4 scallions, very thinly sliced on a diagonal
  • 8 oz sugar snap peas, strings removed, thinly sliced
  • 1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
  • 2 tsp finely grated lemon zest
  • 1 T fresh lemon juice
  • 1 T extra-virgin olive oil
  • flaky sea salt
  • lemon wedges, for serving
  1. If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
  2. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
  3. Season meat lightly with kosher salt.
  4. Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
  5. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
  6. Dredge in flour, shaking off excess.
  7. Dip in eggs, letting excess drip back into bowl.
  8. Coat in panko, pressing lightly to help it adhere, then shaking off excess.
  9. Place cutlets on a rimmed baking sheet.
  10. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
  11. Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
  12. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
  13. Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
  14. Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

  • 1 ripe avocado, halved, pitted, and peeled
  • 2 tomatillos, husked and roughly chopped
  • 1/4 cup diced white onion
  • 1/2 serrano chile, stemmed (and seeded, if desired)
  • 1 T water
  • 1/2 tsp kosher salt
  • leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

  • 3 T olive oil
  • 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
  • 9 garlic cloves, minced (3 T)
  • 1/2 cup water
  • 2 tsp kosher salt
  • 2 large portobello mushrooms, cut into 1-inch pieces
  • 8 to 10 oz cremini mushroom, sliced or cut into quarters
  • 8 to 10 oz white button mushrooms, sliced or cut into quarters
  • 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
  • 12 corn or corn-wheat tortillas
  • 1 1/4 cups shredded Monterey Jack cheese
  • 3/4 cup crumbled feta cheese or grated Cojita cheese
  • Avocado-Tomatillo sauce, for serving
  • chopped fresh cilantro, for serving

To Make the Sauce:

  1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
  2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
  3. Add the cilantro and pulse a couple of times to combine.
  4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

  1. Place poblano chiles on a foil-lined baking sheet.
  2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
  3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
  4. When cool enough to handle, peel, seed and dice the roasted chiles.
  5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
  6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
  7. Add the garlic and cook, stirring, for about 1 minute.
  8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
  9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
  10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
  11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
  12. Set the colander aside and return the liquid to the pot.
  13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
  14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
  15. Cook, stirring occasionally, for about 3 minutes, until heated through.
  16. Taste and adjust seasoning with salt and pepper, as desired.
  17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Shredded Chicken Tacos (Tinga de Pollo)

My brother and sister-in-law gave me a sous vide machine for Christmas. What a fun new world to explore! I started out using it to make the best hard-cooked eggs I’ve ever eaten in my life. I stepped it up a notch to make this incredibly saucy and moist taco filling.

This recipe was adapted from the America’s Test Kitchen book Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World. I substituted feta for the Cotija cheese and served the tacos in corn-wheat tortillas. Amazing.

Yield: Serves 6

Sous Vide Time: 3 to 5 hours at 180F/82C

For the Chicken:

  • 2 pounds (900 g) boneless, skinless chicken thighs, trimmed (I used 2.5# pounds- about 10 thighs)
  • coarse salt and freshly ground black pepper
  • 2 T (28 g) vegetable oil (I used canola)
  • 1 onion (140 g), halved and sliced thin (I used a sweet onion)
  • 2 T (32 g) minced canned chipotle chile in adobo sauce
  • 1 tsp (2 g) garlic powder
  • 1 tsp (2.5 g) ground cumin
  • 1/4 tsp (1 g) ground cinnamon
  • 1 14.5 oz (410 g) can fire-roasted diced tomatoes, drained
  • 1/2 tsp (2 g) brown sugar
  • 1 tsp (3 g) grated lime zest (I used the zest of 1 lime)
  • 2 T (30 g) freshly squeezed lime juice

For the Tacos:

  • 12-18 (6-inch) corn or corn-wheat tortillas, warmed
  • 1 avocado, halved, pitted, and cut into 1/2-inch pieces
  • 2 oz (57 g) Cojita or feta cheese, crumbled (1/2 cup)
  • 6 scallions (90 g), minced
  • minced fresh cilantro
  • lime wedges
  • rice and refried beans, for serving, optional

To Make the Chicken:

  1. Using sous vide circulator, bring water to 180F/82C in 7 to 12-quart container. (I filled my 12-quart container with 9 quarts of water.) I prepared the filling while the water was heating.
  2. Pat chicken dry with paper towels and season with salt and pepper.
  3. Heat 1 T (14 g) oil in 12-inch skillet over medium-high heat until just smoking.
  4. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.
  5. Heat remaining 1 T (14 g) oil in now-empty skillet until shimmering.
  6. Add onion and cook until softened and lightly browned, 4 to 6 minutes.
  7. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute.
  8. Stir in tomatoes and sugar, scraping up any browned bits.
  9. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed. (I used a Vitamix.)
  10. Place chicken and any accumulated juices and sauce in 1-gallon ziplock freezer bag and toss to coat.
  11. Seal bag, pressing out as much air as possible.
  12. Place bag into second 1-gallon ziplock freezer bag and seal.
  13. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip the top corner to the side of water bath container, allowing remaining air bubbles to rise to top of bag. (I used a binder clip.)
  14. Reopen 1 corner of the zipper, release remaining air bubbles, and reseal bag.
  15. Cover and cook for at least 3 hours or up to 5 hours. (I cooked mine for 5 hours.)
  16. Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite-size pieces using 2 forks.
  17. Stir in lime zest and juice and season with salt and pepper to taste.

To Assemble the Tacos:

  1. Spoon chicken into center of each tortilla. Serve with avocado, cheese, scallions, cilantro, and lime wedges.
  2. Serve with rice and refried beans, as desired.

Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 6 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground allspice
  • 1 medium russet potato, chopped into 1/2-inch dice
  • 4 cups homemade chicken or vegetable stock
  • 7 ounces arugula (I used wild baby arugula)
  • 5 1/4 ounces fresh spinach (I used baby spinach)
  • 1 ounce cilantro sprigs (about 1/2 packed cup)
  • freshly squeezed juice from 1/2 a lemon
  • plain whole-milk Greek yogurt, for serving
  • 2 tablespoons extra-virgin olive oil
  1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
  2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
  3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
  4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
  6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
  7. Incorporate the fresh lemon juice.
  8. Taste and adjust seasonings if needed, and divide among 4 bowls.
  9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

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