By Amy Story

Hinsel’s Green Soup

INGREDIENTS

4 tomatillos

2 jalapenos

1 poblano or bell pepper

1 small onion

1 clove garlic

2 c. chicken broth

1 c. diced chicken (cooked)

Small bunch cilantro

1 lime

1 Chayote squash or 2 small green squash, about two cups worth

Salt and pepper

cumin

smoked paprika

oregano

PREPARATION

> Roast tomatillos and pepper on sheet pan at 375 degrees for about 15 minutes, turning at halfway mark.

> Blend tomatillos and peppers with half of the onion and most of the cilantro, saving some for topping at end. Squeeze of lime, splash of broth, leave it chunky.

> Sauté squash and onions with seasoning, add broth and simmer till squash is semi-firm. Add cooked chicken, add blended mixture and reduce to low. Adjust seasoning, cilantro, and serve. Works great as a soup or even over chips with cheese and crème fresh.

Note: When I saw that my friend of more than ten years, the adventurer/explorer/Owyhees hiker extraordinaire Hinsel Scott, had posted a yummy looking recipe on social media, I just had to ask if I might snag it for our readers. His reply:

“By all means, feel free! I’m not going to lie, I fell in love with Mexico through the food. The kindness of the people there has warmed my heart in so many ways. The flavors of the ingredients speak to me with their simplicity and acts as a reminder that when good things come together, deliciousness happens.

“I’ve really come to enjoy the Chayote squash over this last year, natively called ‘mirlitons’ down south where I grew up in Louisiana, or ‘alligator squash.’ A hearty, mild-flavored squash, it has an excellent shelf life and can be added to almost any stew or soup. I’ve also enjoyed them most frequently on the trail to make wonderful veggie-based street tacos. Chayote squash is easy to carry in my pack without getting bruised up and when sliced thinly, sautés up quickly with onions and peppers.

“Of all the things I’ve done in the last ten years, getting into nature through hiking has had the single biggest positive impact. Mentally, spiritually, physically…making the outdoors a part of my regular routine has made me happier and stronger. And it’s such a little thing. It’s not always some grand adventure. Even just going out for twenty minutes and walking around can boost my mood enough to take on a challenging day or reset my spirit after a rough afternoon. There’s always something to learn from the trail, and no two times that I venture out are the same, even if I walk the same steps.”

Hibiscus Berry Smoothie

INGREDIENTS

8 dried hibiscus flowers

2 c. water

1 c. strawberries

1/2 c. raspberries

1/2 c. cranberries

1 c. plain yogurt

1/2 c. ice

1 Tbsp. honey

PREPARATION

> Put hibiscus flowers into two cups of boiling water. Steep 10-12 minutes and then strain. Let cool to room temperature and then chill in the refrigerator for 1-2 hours.

> Place ingredients in a blender and blend until smooth. Pour into glasses, garnish if desired and serve.