Time: 5-6 hours (easy to make, but waiting for the chicken to slow cook takes time)

Serves: 10-12

Ingredients (First List)

• Whole chicken (approximately 3 lbs; remove the “innards”)
• 2 quarts water
• 1 large onion – chopped
• ½ cup fresh parsley – chopped
• 2 stalks celery with leaves – chopped
• 5 whole peppercorns
• 6 chicken bouillon cubes or 2 tablespoons chicken soup base
• 2 bay leaves
• ¼ teaspoon dried celery seed
• Dash of dried thyme
• 1 teaspoon salt

Ingredients (Second List)

• 1 cup sliced carrots
• 1 cup sliced celery
• ¼ cup minced onions
• 1 tablespoon minced parsley
• Salt and black pepper to taste (can add a little cayenne as well if you like a kick)
• ½ cup rice (uncooked) OR 1 lb fusilli or rotelle

Recipe

• Combine first list of ingredients above: chicken, water, onion, celery, parsley, peppercorns, bouillon/soup base, bay leaves, celery seed, thyme and salt in large pot (water should cover chicken so don’t use a pot that is too large/wide).
• Cook over low heat for 3-4 hours and keep covered.
• Remove chicken from pot and allow it to cool.
• Strain vegetables and spices from broth and discard (because all flavor has been sucked out).
• Put broth in refrigerator to cool for 30-90 minutes.
• Remove skin and bones from chicken – cut or tear meat into bite-sized pieces.
• Skim/remove fat from top of cooled broth.
• Bring broth to a boil.
• Add second list of ingredients to the broth, including the chicken.
• In a separate pot, cook the pasta according to instructions (if you cook it separately, it keeps the soup from getting too starchy)
• Simmer for approximately 30 minutes until vegetables are cooked but not too soft – this makes a large bowl of soup so if you are making it to reheat again later they’ll get softer.

Wine Suggestions: If you enjoy the complimentary flavors and textures – then a creamy white, such as a buttery California Chardonnay, is a nice compliment to this soup. However, if you prefer something more contrasting, I think a crisp white with good acidity is wonderful to cut through the oiliness that comes through in the chicken. The photo above was when we tried it with a a very light, fairly high-acid red (Arbois) and it was nice, but not a fantastic pairing.  I’d have prefered a light White Burgundy with some beautiful lemony flavors.

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: 10 minutes

Serves: Approximately 3, 12-15 oz portions

Inspired by: I’ve always loved the idea of a green drink for an on-the-go snack, but never thought they were all that appealing to actually drink. I was wrong! I think this one tastes fresh and delicious. Chia seeds will thicken it and add protein, or you can add some protein powder as well.

Ingredients:

• 1 cup of water
• Juice of 1 lemon
• Juice of 1 lime
• 1 small piece of ginger – peeling not required (size depends on how much you like fresh ginger)
• 1 piece of a Jalapeño pepper (optional)
• 1 tablespoon Chia seeds or 1-2 scoops of pea protein powder
• 3 celery stalks
• 1 cucumber (approximately 10 inches long by 1.5? diameter – I prefer English or Persian cucumbers and keeping the skin on)
• 2 green apples with cores and seeds removed (or red apples or peaches if you prefer sweeter)
• 1 bunch parsley (with stems)
• 2 large handfuls of spinach

Preparation:

After washing everything, set the blender to “liquefy” and add the first 6 ingredients. Once they are blended well, add the celery, cucumber, apples or peaches and blend again. Then add the greens a bit at a time until they are blended well with the rest of the liquid.

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.

Time:  10 minutes

Serves: 2

Inspired by: I spend a lot of time in Mexico where my cooking is often limited to stove top only, but where I also have access to fresh fish daily. I can easily purchase fish hours after it is caught. I’ve learned that just about any white fish is quick and easy to cook stove top – even without a good hood/fan. This was an experiment with Robalo – a type of sea bass –  it was delicious.

• 12 ounces of fish (I plan for 6 ounces per person, but on a big surf day perhaps a bit more)
• Olive oil
• Lemon or lime, herbs, salt and pepper

Preparation: Add the olive oil to a large sauté pan on medium heat. Once it is hot, add the fish seasoned with salt, pepper and herbs of your choice, and cover with a lid to keep the heat in. Cook for 4-6 minutes (depends how thick it is) and use a spatula to turn it over. Drip some lemon or lime juice over it and cook for another 3-5 minutes. When the fish feels firm to the touch it is done. When it is uber fresh, I tend to cook it a bit less.

Wine Suggestions: I prefer light white fish with Chablis or White burgundy, but any crisp white wine is a nice option, or when in Mexico, a light crisp beer such as Pacifico is often the best choice.

Time: 20 minutes active preparation, but best to let these dry out overnight before serving.

Inspired by: I love everything lemon. Candied rinds brings back some fun childhood memories.

Ingredients:

• 3-5 lemons
• 2 cups water
• 2 cups sugar

Preparation

• Cut lemons into quarters. Remove fruit and white part of the rind. Cut the quarters into thin long strips.
• Bring water and lemon rinds to a boil in a small pan for about 5 minutes and then drain (to remove any bitterness in the rind).
• Bring water and sugar to a boil, add the rind, and simmer until the white pith is translucent – approximately 10 minutes.
• Remove peels and let them cool. Toss in a bit of sugar and allow them to harden over night. Store in an airtight container at room temperature.