My ten days in Australia were magical. I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me. Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art. At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.
My culinary experiences were especially energizing. I tried new foods with “exotic” names like barramundi and freekeh. I ate the best breakfast of my life at Cornersmith in Sydney. Two years on, I think that I am most affected by the creative preparation of foods I already knew. I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.
Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh. It gets its creaminess from sunflower seeds and raw cashews. The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing. Baby spinach and parsley round out the flavors. I serve this spread with pita chips and raw vegetables as an appetizer. It also works well as part of a main course that includes other dips and spreads. Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat. Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.
Inspirations
Australian cookbooks: Cornersmith and A Whole New Way to Eat
Mint Sunflower Spread
Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.
- Category: Bowls, Dinner, Dips and Spreads, Lunch, Salads, Small Bites
Ingredients
- 3 c baby spinach leaves
- 1 1/2 c mint leaves, tightly packed
- 1/2 c flat-leaf parsley leaves
- 1/2 c raw cashews
- 1/2 c raw sunflower seeds
- 1/2 c parmesan cheese, grated
- 1/4 c extra virgin olive oil, plus extra to store
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black papper
- 1 1/2 limes, juiced
- 1/4 c water
Instructions
- Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
- Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.
Sometimes I fantasize about being a cocktail maven. A dainty antique cabinet would hold my liqueurs and artisanal bitters. I would shake and stir highballs, sours, and eye-pleasing botanical libations. If you were a guest in my home, I’d serve you the perfect cocktail in the perfect cocktail glass.
Heart-shaped cookies abound! In the spirit of the season, I developed a savory cut out cracker recipe for a Valentine aperitif. Since I forego frosting and sprinkles, this treat is relatively low maintenance.
In 2010, while living in France, I hosted Thanksgiving for 24 American college students. Our “Franksgiving” celebration was boisterous and joyful. My students decorated my apartment with handmade construction paper leaves and turkeys. I cooked for days in the rickety Strasbourg kitchen—green beans, apple and cabbage slaw, winter squash. Students contributed favorite family casseroles, approximated with French market ingredients. I had rotisserie chickens delivered to the apartment on Garlic Street. It required a lot of planning, coordination, and energy to pull off “Franksgiving.” That fall, I gained a deep appreciation for the beautiful and large family meals my grandmothers, mother, and aunts have hosted over the years.
When I entertain, I almost always favor savory over sweet. I’d rather linger over a few small bites before dinner than serve a rich dessert after dinner.