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Ingredients

2 small red onions
6 cups finely shredded green cabbage
6 cups finely shredded red cabbage
5 carrots, peeled and grated
5 tablespoons white wine vinegar
3/4 cup olive oil
2 tablespoons caraway seeds
1 tablespoon mustard seeds
salt to taste

Directions

Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander.

In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.

In a small skillet, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 (16 ounce) package ditalini pasta
1 1/2 cups short-grain rice, rinsed
cold water, to cover
1 1/2 cups dark brown lentils
water, to cover
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
1 (14 ounce) can crushed tomatoes
1 tablespoon butter
3 cups chicken stock
1 (3 ounce) can French-fried onions

Directions

Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.

Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.

Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.

Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.

Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.

Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.

Ingredients

6 medium red potatoes, diced
2 tablespoons light olive oil
1/2 red onion, chopped
4 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 bunch fresh spinach, rinsed and stems removed
2 tablespoons red wine vinegar
salt and ground black pepper to taste

Directions

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.

Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.

Remove from heat, and stir the mixture together. Season with salt and pepper.

Ingredients

2 pounds skinless, boneless chicken breast halves – cut into strips
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup dry white wine
1 cup cherry tomatoes
1/4 cup pimento-stuffed green olives
salt to taste
ground black pepper to taste

Directions

Season chicken with salt and pepper.

In a skillet or saute pan, saute minced garlic in olive oil over medium heat. Add sliced breast meat, and brown.

Reduce heat to low. Add wine, cover, and simmer for 35 minutes.

Add olives, and let simmer for 10 minutes more. When ready to serve, add cherry tomatoes for a minute or two. They should not get mushy or split open, just get warm. Serve immediately.