Boy, does that sound like a fun program! Here is a recipe I LOVE. I love cabbage, apples, and caraway together, so I searched for recipes on line and finally selected this one, printed it, made it, and filed it away with my own comments and changes. Then I forgot I had it, and went through the process all over again a couple of weeks ago, searching, selecting, and printing. When I went to put the new recipe in the file, I laughed to see that it was the SAME one I had printed out last time -- and I had made the SAME notes and changes! Both times I had felt the dish needed both more caraway and some sweetness, for which I added concord grape wine, which made it perfect, in my opinion. It made the flavor much more complex. I will give you the recipe as I found it, with my changes in brackets. This recipe doesn't have bacon (no recipe you ever get from me will!), but you can probably add some if you like. Warm Red Cabbage, Red Onion, and Apple Slaw 5 T extra-virgin (only) olive oil 3 T balsamic vinegar [I like more] [a good splash of very sweet red wine, or maybe try some grape jelly or brown sugar] 1/2 head red cabbage [I used white once and it was fine] 1 large red onion [I used white once and it was fine] cut into 8 wedges [I cut it smaller] 1 t caraway seeds [I think it needs a lot more] 2 Granny Smith (or any tart) apples cored and cut into 8 wedges [I cut it into smaller pieces] salt and pepper to taste 1. Cut out the core of the cabbage and cut the cabbage into small pieces [I shred it] 2. Warm the olive oil in a large frying pan over medium heat. 3. Add the onion and cook, stirring occasionally, 2 minutes. 4. Add the cabbage, apples, caraway seeds, and vinegar [and wine or sugar]. Stir well. 5. Cook, uncovered, 4 minutes, stirring occasionally. 6. Season to taste with salt and pepper when the cabbage is soft. 7. Transfer to serving bowl and serve immediately [I found it just fine serving it later].

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

San, Fine Cooking magazine is always a great source for new ways with vegetables. We love the recipe from them for Roasted Green Beans: Roasted Green Beans with Garlic Source: Marilyn (from Fine Cooking) 1 1/2 pound fresh green beans 1 small head garlic (I use only 6 to 8 cloves) 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt Fresh ground pepper to taste 1/3 cup toasted pine nuts 1/4 cup grated Parmesan cheese Wash, trim and dry green beans. Position oven rack in the top third of the oven and preheat to 450° (425° is using dark pan) and place a baking sheet in the oven. Peel each garlic clove and cut each into 4 pieces. Place green beans in a large bowl along with garlic, oil, salt and pepper; toss to coat evenly and pour onto hot baking sheet in a single layer. Roast beans for 10 minutes, stir and continue to roast another 5 minutes if beans are slim and another 10 minutes if beans are thick. Remove to serving dish and sprinkle with toasted pine nuts and grated parmesan cheese. And yesterday I made a wonderful cauliflower dish from them. The cauliflower is browned first so it makes a beautiful carmelized combination: Browned Cauliflower with Anchovies, Olives and Capers 1 medium-small head cauliflower (about 2 pounds) 1 large clove garlic pinch coarse salt- sea or kosher 6 oil packed anchovy filets, drained (I used 1 tablespoon anchovy paste) 1/4 cup EVOO 15 black olives, pitted and roughly chopped 1 tablespoon fresh lemon juice, more to taste (this really made the dish pop!) 2 teaspoons capers, roughly chopped (I left these whole) 1 teaspoon grated lemon zest (I left out) Large pinch crushed red pepper flakes Clean and cut cauliflower into chunks, keeping florets attached to pieces of stem. Crush garlic with salt into a paste and add anchovies and pound them to a paste as well (since I used anchovy paste I just stirred it into crushed garlic). Add 1 tablespoon olive oil, olives, lemon juice and zest, capers and red pepper flakes; stir well. Heat 2 tablespoons EVOO in a 10-inch skillet over medium-high heat and add half the cauliflower pieces in a single layer, cut side down. Cook until cauliflower is well browned on all sides then transfer to plate. Add the remaining cauliflower and more EVOO if necessary and brown on all sides. Add cauliflower from plate to cauliflower in pan and turn the heat down to low. Carefully add 2/3 cup (I only used 1/4 cup) water; cover and let steam until the stems are just tender, 6 to 8 minutes. Remove skillet from heat and pour off all but about 1 tablespoon cooking liquid (or place in a serving bowl). Gently fold in anchovy mixture. Serve warm or room temperature. *This is my new favorite way to eat cauliflower! Marilyn

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