WFD is one of numerous NYT recipes I’d added to a new folder in an attempt to winnow our collection. One of my aspirations for this year is to cook at least one new (to us) recipe from the NYT, or others that inspire. Part of this plan is to share cooking responsibilities ever so slightly more evenly (I do 95% of all cooking in the house), as my PIC is on sabbatical and therefore has zero excuse to be slackin’ like that 
His choice for tonight was a lemony chicken-feta meatball soup with spinach. He used panko (no rolled oats in the house) and ground turkey for the meatballs as he didn’t like the choice of ground chicken. Not sure it really makes a diff, what with the RPF, the dill, and the feta.
The verdict: PIC liked that it came together quickly and easily. I liked the meatballs and the broth – which shouldn’t come as a surprise as both are redolent with two of my favorite ingredients, lemon & dill. A little heavy on the cumin for my taste, but all the flavors play together quite nicely, so I think this will go in the favorites folder.
