Eureka! I don't know how I missed this thread before. Some GREAT tips! I love it when cooking styles cross breed with other traditions. Looking at these recipes, and the grand style of thread-hijacking, it has always struck me how flexible and adaptable the traditional recipes are.
My wife is Greek-American (Cyprus) and I am Swedish/Anglo/Canadian, so we blend the Mediteranian and the North temperate traditonal styles. Lots of Salads, boiled leafy greens, many styles of meat dishes, and more recently - lots of soups and stews (Stoup!)
Lettie's origional posted recipe seems very much like one we have on the go at the moment that started as an ox-Tail soup but ended up with, diced steak (it was too tough to BBQ!) lots of winter veggie, barley, Bulgar wheat and Quinoa.
Me troublin" & I are empty nesters and making a large batch of "whatever" makes sense. Do all the work on one day and enjoy often later. We freeze a lot, but sometimes we will just have a container in the fridge and heat up what we need for each meal for a few days.
I am not a great cook, but my wife is. I guess that is why I stick around! I do a lot of the prep work and clean up. And, I enjoy every thing she cooks