Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.
Bowls
Ground Beef Soup with Rosie Stars
This is my back pocket winter soup. It doesn’t involve too much chopping, comes together fairly quickly, and tastes rich and hearty. It is also easily adaptable. Swap out the pasta for quick-cooking barley. Throw in a handful of chopped tomatoes. Use dried parsley if you don’t have fresh on hand. This soup will keep in your fridge most of the week. It also freezes well.
Freekeh, Grape, and Feta Salad
Inspired by a salad at Rumi Restaurant in Melbourne, Australia, my freekeh salad is a fresh autumn side dish or vegetarian entrée. Freekeh is not readily available in my area, but I did find it online. I believe that farro or coarse bulgur would make fine substitutions. The pomegranate molasses is a must, so don’t leave it out! It can be found in international groceries or on the internet. This serves 8-10 in small verrines, 6 as a side dish, and 3-4 as a generous main course. Any leftovers will hold up in the fridge for several days and can be refreshed with a little olive oil and a good stir.