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.

Time: 20-30 minutes

Serves: 4-6

Inspired by: Yummy flavors of ginger-infused meals in so many Asian-style restaurants. I read about ten “ginger-chicken” recipes one day and then used the one I liked the most (by blogger Joey Randall – The Village Voice) because it seemed to be the healthiest. I may have modified it slightly.

Ingredients:

• 12 oz skinless, boneless chicken breasts
• 3 tablespoons grated ginger (fresh)
• 1-3 gloves crushed garlic (fresh)
• 3 tablespoons organic soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1-2 teaspoons red pepper flakes
• 1 teaspoon cornstarch
• 4 teaspoons extra-virgin olive oil
• 1 – 2 cups thinly sliced carrots
• 1 cup sliced red pepper
• 1 cup sliced yellow pepper
• 1 cup snow peas
• 1 cup broccoli in very small pieces
• 1 cup fresh bean sprouts
• 1 (8 oz) can diced water chestnuts, rinsed and drained
• 3/4 cup sliced green onions
• 1/2 cup toasted sliced almonds
• Butterhead lettuce (like Boston or Bibb) for 4- 6 servings

Recipe:

• Cut chicken into thin strips.
• Combine soy sauce, ginger, garlic, rice vinegar, honey, sesame oil, red pepper flakes and cornstarch. Pour over chicken to marinate while prepping vegetables.
• Heat wok or large skillet. Pour in olive oil and heat. Remove chicken from marinade and carefully add to pan. Cook until tender – about 5 minutes.
• Pour marinade over chicken. Add the veggies. Cook 3 minutes or until sauce slightly thickens, stirring often.
• Remove from heat. Add almonds.
• Spoon 1/4 to 1/2 cup chicken mixture into lettuce leaf and roll up.

Wine Suggestions: An aromatic white that is slightly off-dry will work well with the ginger and spice of this dish. We drank a dry, 2006 Nikolaihof Grüner Veltliner and while it’s one of my favorite Grüners with beautiful aeromatics, I think a fruiter or slightly-off dry wine would have been a better pairing. Here are a few suggestions starting with off-dry and ending with dry.

• Esprit de Beaucastel Blanc (California)
• Chateau Ste Michelle Eroica Riesling (Washington)
• Slightly off-dry Riesling (Germany or Austria)
• Torrontes (Argentina)
• Sauvignon Blanc (California or New Zealand)
• Grüner Veltliner (Austria)

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.