Time: Approximately 30 minutes of prep time and 3 hours of cook time.

Serves: 8-12

Inspired by: I’ve always enjoyed lentil soups and they can be so healthy. Many Armenian and Turkish versions of lentil soup include apricots. I love the concept of that, but often find they use too many and overpower the soup. After experimenting a bit, I like this version because it adds some depth and interest to the flavor without throwing it out of balance.

Supplies: Large soup pot

Ingredients:

• 4 tablespoons olive oil
• 2 cups chopped onions (2 small onions or one large onion)
• 6 large cloves garlic, minced
• 6-8 medium tomatoes chopped (or 1, 28 oz can organic fire roasted diced or crushed tomatoes)
• ½ cup chopped dried apricots
• 2 cups lentils (any color)
• 6 cups water to start (you may add another 3-6 cups while it’s cooking)
• 1 teaspoon dried mint
• ½  teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon cayenne (could use a curry powder instead or for part of this to change flavor a bit)
• ½  teaspoon crushed ground pepper
• ½ teaspoon salt

Garnish – Finishing Touches:

• Fresh parsley – chopped
• Paprika
• Salt and pepper to taste (I typically add another 1/2 to 1 teaspoon of salt)
• Freshly squeezed lime juice

Preparation:

• Sauté onions and garlic in olive oil until translucent.
• Add lentils, tomatoes, apricots, water and spices.
• Simmer for 3 hours, or until the lentils are completely soft. Add hot water as needed to keep the soup to your desired thickness.
• Add additional salt & pepper if still needed.
• When serving, squeeze some lime juice over the top, and garnish with paprika and parsley.

Note: You can of course skip the lime and the other garnishes, but I love lime juice drizzled on this lentil soup – I think it brings out a beautiful flavor.

Wine Suggestions: This soup has a spicy kick to it, but also a hint of sweetness. A medium bodied red with some nice fruitiness and/or a bit of spice on it would be perfect such as the 2006 Tablas Creek Esprit de Beaucastel (45% Mourvedre, 28% Grenache, 22% Syrah, 5% Counoise) or a similar Southern Rhone blend. I’d probably also try a Rioja or a lighter-style Zinfandel (something like Hartford Court is nice). If you prefer white, the best match would be something off-dry such as a Kabinett Riesling. I had an inexpensive Riesling from Washington recently that was actually a very good pairing – Eroica from Chateau St. Michelle. What I enjoyed about this one is that it’s only slightly off dry. Eroica is the result of a winemaking collaboration between Chateau Ste. Michelle’s Bob Bertheau and famed Mosel winemaker Ernst Loosen.

Time: 5 minutes

Serves: 1

Inspired by: Trying to make a pretty “finger food” for a party and knowing that this mustard makes everything taste fabulous. I think this wrap has pretty holiday colors (red and green) when cut into small sandwich bites.

Ingredients:

• 1 tortilla (I prefer the green spinach tortillas or something like these made with roasted bell pepper and chili)
• 4-6 thin slices of peppered turkey from your local deli
• 1 – 2 slices of provolone cheese
• 1 handful of spinach leaves
• 2 thin strips of roasted red peppers (roast your own or from a jar is fine)
• 1 teaspoon yummy mustard

Preparation:

• Spread the mustard on the tortilla – leave the top inch mustard free (so it doesn’t squeeze out when you roll it).
• Add the following in layers so they are spread evenly across the bottom third to half of the tortilla – spinach leaves, turkey, cheese, roasted red pepper.
• Then roll the tortilla and all the fillings starting from the bottom.
• Spear with a toothpick through the middle to help hold it together, or wrap in foil

Note: For parties these make great bite-sized sandwiches if you cut the wrap into 4-5 slices and secure each with a toothpick. You may need to cut off the ends.

Wine Suggestions: To balance the spiciness of the mustard, the best matches would be an off -dry or fruity white such as a Viognier, Torrontes, and possibly a Pinot Gris or Chenin Blanc, or a medium bodied spicy red with some good ripeness such as a Southern Rhone Syrah-Grenache blend.

Time: 5-10 minutes

Serves: 12 as an appetizer

Inspired by: When I first decided to learn to cook, I started with all Armenian foods I had as a child. Although hummus wasn’t actually something I discovered until I was an adult, it seemed like one of the basics that I should know how to make and include in my “Mediterranean-themed” meals. I’ve come to love the simplicy of making it and how healthy it is as snack or appetizer with raw veggies.

Ingredients:

• 2 cans garbanzo beans (15 oz cans)
• Juice of 1 to 1 ½ lemons (ideally, just a tiny bit more than ¼ cup)
• 1-2 garlic cloves
• ¼ – 1/3 cup Tahini
• ½ to ¾ cup water (usually needs at least ¾ cup)
• ¼ teaspoon cumin
• ¼ teaspoon cayenne (can add up to 3 teaspoons of cayenne to make a very spicy hummus)
• Salt to taste (usually between 1/4 and 1/2 teaspoon)
• Garnish: light olive oil, paprika and parsley

Recipe:

• Drain garbanzo beans and rinse well in colander.
• Blend garbanzo beans, lemon juice, garlic, Tahini, 1/2 cup water and spices in food processor until smooth and to your desired thickness. Add salt to taste – usually at least ¼ teaspoon. Add additional water a little bit at a time until it is your desired consistency.
• Serve in a low, wide dish. Drizzle with a high-quality olive oil and sprinkle with paprika. If available, garnish with parsley.

Wine Suggestions: A crisp white or light red. If go heavier on the garlic, a light red such a Spanish Rioja is perfect. If you go really spicy, then a medium-bodied, spicier Syrah-Grenache based Southern Rhone could be nice or even an off-dry white to balance the flavors.