Fresh Spinach, Orzo and Chicken Soup PACIFIC NATURAL FOODS

4 boneless, skinless chicken breast halves, cut in 1-inch cubes
Sea salt and pepper
2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves,minced
1 teaspoon ground coriander
Pinch of ground cinnamon
1 32-ounce container
Pacific Natural Foods Organic Free Range Chicken Broth
2/3 cup orzo
1 tablespoon fresh lemon juice
2 cups fresh baby spinach
1/3 cup grated Parmesan cheese
6 lemon wedges

1. Season chicken with salt and pepper.
2. Heat olive oil in a 4-quart saucepan over medium-high heat. Add chicken and sear until lightly browned; remove to a plate.
3. Reduce heat to medium, add onion and garlic, and sauté until onion softens, about 5 minutes. Add spices and stir for 1 minute.
4. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes.
5. Add chicken, bring soup back to a boil and cook for 1 minute.
6. Remove from heat and add lemon juice. Season to taste with salt and pepper.
7. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with Parmesan and lemon wedges. Serve immediately.

Makes 6 servings.

Grape Gazpacho CASTLE ROCK VINEYARDS

1 small cucumber, seeded and chopped
1 Granny Smith apple, peeled and chopped
1 cup chopped tomatillos
1 pound Castle Rock Vineyards green seedless grapes
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 mint leaves
Kosher salt

• Place half of the cucumber, apple and tomatillos in the bowl of a food processor. Add grapes,walnuts, yogurt, grape juice, vinegar and mint.Pulse 9-10 times.
• Pour into a bowl. Combine with the remaining cucumber, apple and tomatillos. Season to taste with salt.
• Refrigerate for 2 hours before serving. Makes 4 servings.