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.

Time: 15-20 minutes

Serves: 8 as an appetizer

Inspired by: A Persian friend of mine made this for a party and I loved all of the flavor nuances in it. I believe this is a combination of her recipe and others I’ve read on the web and then my own refinements. The Persian name for this spread is nan-o panir-o-gerdu.

Ingredients:

• ¼ pound feta cheese
• 2 cups shelled walnuts (Whole Foods or Trader Joes)
• 2 tablespoons fresh scallions – chopped
• 4 tablespoons fresh basil  – chopped
• 4  tablespoons fresh mint – chopped
• 1 clove garlic, peeled and crushed
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Juice of one lime
• 2 – 4 tablespoons olive oil
• Pita bread or lavash (soft or crunchy) or raw veggies

Preparation:

• Chop scallions and basil and mint leaves by hand or in your food processor. Don’t chop too fine. Remove from food processor.
• Don’t clean food processor – toss walnuts in and whirl until finely chopped.
• Add the feta to the nuts and chop/blend the two.
• Then add garlic, pepper, lime juice and 1 tablespoon of the olive oil and mix well.
• Taste and then add salt if needed and add additional olive oil for flavor and texture – but if you like the thicker consistency, don’t add too much oil.
• Remove mixture from food processor and hand mix with the scallions and herbs.

Note: I saw an identical recipe recently that also included 2 tablespoons of tarragon.

Serve with: Use as a dip with cut up pita bread or raw vegetables, or as a spread on lavash or crackers.

Wine Suggestions: The herbs in the spread pair well with herbal, aromatic whites such as a Spanish Verdejo or Sauvignon Blanc  – although many Sauv Blancs will be too herbatous or grassy and that could take away from the beautiful delicate flavors in the spread. If you are going for a Sauvignon Blanc, a White Bordeax is probably your best option. A Grüner Veltliner could also be a good option or any light crisp white such as an Albarino, Chablis or a light White Burgundy.

Time: 45 minutes to prepare initial batch of lentils; 5 minutes to make a taco meal.

Serves: approximately 20 tacos – lentils stay fresh in the fridge for 5-6 days.

Inspired by: I surf more than 100 days a year in Mexico. Years ago I wanted to figure out an after-surf meal that was healthy, full of protein, and that would only take minutes to prepare when I was super hungry. I made a large batch of lentils and picked up fresh corn tortillas that morning. After experimenting with adding various combinations of veggies and flavors to the lentils, I ended up with something simple, delicious, and that uses ingredients I can always find in the local stores. I know the canned Jalapeños may sound suspicious! I don’t “do” cans! But the salt and vinegar used in the pickling process are what create this delicious flavor and probably help preserve the lentils for a while in the fridge.

Supplies:

• Large pot to cook the lentils
• Large bowl with lid or plastic to store lentils in the refrigerator after preparation
• Strainer
• Taco holders – optional, but they make it much easier to serve the tacos

Ingredients:

• 2 cups lentils
• 1, 12-15 ounce can of diced Jalapeños
• 1-2 fresh jalapeños minced (optional for those who like a good kick)
• 3-4 tomatoes
• Romaine lettuce or other greens
• Lime
• Your favorite cheese, shaved or crumbled
• Fresh corn tortillas

Preparation:

• Add 4 cups of water and 2 cups of lentils to a large pot and bring to a hard boil.
• Drop the heat to a simmer and cover with a lid for 25-30 minutes. Don’t add salt or any other seasoning as it will make the lentils tough. Start checking on them at 20 minutes. When the water is absorbed and lentils are cooked through they are done. If they begin to get too soft and there is still water left, you can strain them. If too much steam escapes while cooking, you may need to add a bit more water.
• While they are cooking, mince the fresh jalapeños and dice the tomatoes. Strain out excess water from the tomatoes.
• Strain liquid from canned Jalapeños as well.
• When lentils are finished cooking, transfer them into large bowl and let them cool. Then add the diced tomatoes, minced fresh Jalapeños and canned Jalapeños Stir well. You can store these in the refrigerator for 5-6 days.
• When you are ready to serve the tacos, warm your lentils in a microwave or small pan over the stove. You can even add a bit of cheese to this mixture to help it hold better together in the taco.
• Chop some romaine lettuce or other greens and drizzle with lime.
• To serve – warm the tortillas over the fire of a gas burner and transfer into your taco holders. Add the limey greens as a first layer, then the warm lentil mixture, and top with your favorite cheese. Serve with a Pacifico. Even better if you can make/eat after several hours of surf in the warm waters of Mexico!

Time: 5 minutes once sauté pan or grill is hot

Inspired by: My friend, Dan, grows these in his garden plot nearby. He put some on the grill at a dinner party several years ago. I couldn’t believe how delicious they were.  My local Whole Foods market carries them in the summer as well. They make an easy, delicious, simple and healthy appetizer. Their cousin, the Shishito Pepper, is a nice alternative and almost always mild. I think Padrónes are more flavorful, and while they are often mild, they can also be quite spicy. It’s usually a surprise!

Ingredients:

• Padrón peppers – rinsed and dried well

Preparation:

• Toss in olive oil with a bit of salt, put them on a hot grill for a few minutes and then turn over for another few minutes.
• Alternatively, toss with a bit of olive oil in a sauté pan on medium to high heat for 4-8 minutes.

Wine Suggestions: Gruner Veltliner or another crisp white is a good option. When they are spicy a Riesling is an even better pairing.