I am on the hunt for the same thing now! Did you ever find a winner?

When I finally saw the color in person, I realized that it's a pretty close match to the nice beige/taupe my good friend has in her 2-story 3200 square foot house. I love that color in her home and she puts it together with mostly neutrals, bronzey-brown chenille sofas, medium dark antiques, vintage prints and warm wood flooring. It would flow through a house like milk.............assuming the homeowner had the guts to do a little deeper color than a light beige on the wall. Well, enough rambling.......I need to go mix paint. Red

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.