by Chef Larry Pagliara
3/4 pound cabbage, coarsely shredded (6 cups)
1/2 cup onion, finely diced
1/2 cup fresh parsley, coarsely chopped
1/2 cup carrots, shredded
1/2 teaspoon white pepper
1/2 teaspoon salt
juice of 1/2 lemon
1/2 cup Italian vinaigrette dressing*
Toss together cabbage, onions, parsley, carrots, white pepper and salt in a large bowl. Toss all the ingredients with Italian Vinaigrette Dressing and lemon juice and mix well. Serve immediately.
*Italian Vinaigrette Dressing
1/2 cup olive oil
1/4 cup plus 2 Tablespoons vegetable oil
3 Tablespoons white wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic, minced
1 Tablespoon sugar
dash ground cumin
In a bowl, whisk all ingredients together. Refrigerate. Yield: 1 cup.
1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 clove garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 oz) cans Mexican-style tomatoes, undrained
1 (15 oz) can Pinto beans, drained and rinsed
1 (15 oz) can Kidney beans, drained and rinsed
1 (11 oz) can whole-kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin
Sauté green pepper, onion and garlic in oil in 3 quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, Kidney beans, Pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Serve, top with sour cream; if desired.
It is flour tortillas with cheese in the middle–fold over place small amount of chili on top with more cheese. Bake until hot and cheese melted. Cut it into triangles for the younger ones. Older ones like picante sauce.
1st Layer 1 can refried beans (16 oz) & 1/2 package taco seasoning — Mix these two together
2nd Layer Avocado Dip (6 oz carton)
3rd Layer sour cream (8 oz carton)
4th Layer 1 can chopped ripe olives (4 1/2 oz)
5th Layer 2 large tomatoes, diced
6th Layer 1 small onion or several green onions chopped
7th Layer 1 can chopped green chilies (4 oz)
8th Layer 1 1/2 cup (6 oz) shredded Monterey Jack cheese
Layer in order on large plate.
Halve and clean as many squash as you need and bake them face down at 350ºF for about 30 minutes or until just tender. Remove them from the oven and fill with the following:
1 Tablespoons sunflower oil (or any veggie oil)
4 oz mushrooms, preferably a wild variety (Crimini, Shitake, etc.)
2 cloves garlic
3/4 teaspoon dill seed, sort of smushed
3 cups cooked wild rice
1 bunch scallions, chopped
1/2 cup chopped toasted Hazelnuts
2 Tablespoons minced parsley
salt and pepper to taste
2 eggs, lightly beaten (optional)
Heat oil over medium and add mushrooms, garlic and dill and saute about 2 minutes. Stir in scallions, wild rice, the nuts and parsley. Season with pepper and salt. Cool a bit, then thoroughly mix in eggs. Spoon into squash, place squash on lightly greased baking sheet, cover and bake about 30 minutes at 350ºF. Remove cover and bake about 10 more minutes.
As a variation add about 3/4 of a cup of cranberries to the filling, and it is delicious. It makes a nice main dish and takes up the visual space on a plate that turkey or ham might otherwise.