Bacon and Swiss Chard Pasta
1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
1 bunch Swiss chard, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
Add linguine and oil to sauce in pot and toss to coat.
Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
Cabbage and Fennel Slaw
1 medium fennel bulb
1/3 cup olive oil
1/3 cup white balsamic or white wine vinegar
1 tablespoon snipped fresh parsley
1 tablespoon coarse-grain brown mustard or Dijon-style mustard
1 to 2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium green cabbage – shredded
Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside. For vinaigrette: In a small screw-top jar with a tight-fitting lid, combine the olive oil, vinegar, parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.
In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.
Indian Potatoes, Peas and Cauliflower
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup peas
Heat oil in large nonstick skillet over medium heat.
Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes.
Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.