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• Chop the veggies, toss in a bowl with the feta and salt. Devour.

• Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.

For the mayo dressing version

• Add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

For the non-mayo version

• Add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
• Serve immediately.

• Shred the cabbage and the carrots and combine with the pepper. Mix vinegar, sugar and Miracle Whip in an electric blender or by hand, stirring vigorously.
• Put half the cabbage mixture into a 2-quart casserole or bowl. Pour half the dressing over it. Then add remaining cabbage and dressing. The dressing will drip down through the cabbage and as it soaks, the cabbage will lose about 1/3 of its volume by yielding its moisture to the dressing. Cover casserole and refrigerate.
• Before bedtime and again in the morning if you remember, stir the mixture and press is down with the back of the spoon. This is best when made 24 hours ahead.

• Mix onions, mayonnaise, sugar, vinegar and salt to make a dressing. Mix cabbage and carrots with dressing. Chill and serve

• Mix together in large bowl and pour sauce over. Pepper to taste. Probably about 1/8 teaspoon of pepper.

• Place scallions, tomatoes, cucumber, chickpeas, parsley, basil and mint into a large serving bowl.
• Whisk together lemon juice, garlic, 1 t. salt and pepper.
• Slowly whisk in olive oil (or just shake it all up in a jar).
• Lightly dress the salad and taste for seasoning.
• Add the feta cheese and toss gently.
• Serve with toasted pita bread.

• In large bowl, toss together and top with favorite dressing.

• Combine sliced radishes, onion, and tomato.
• Whisk together the salt, garlic, pepper, basil or mint, lemon juice, and vegetable oil.
• Toss with salad then garnish with parsley.

• Using a chef’s knife, remove the bottom and outer leaves of the cabbage head.  Cut the bottom of the cabbage so as to make it easy to remove as many leaves as possible, until the leaves start becoming small and thick (discard these).
• Following the instructions noted above, take the cabbage leaves and slice and shred them so as to produce about 6 cups of raw, sliced pieces of cabbage.  You want it to look like a bowl of red cabbage coleslaw, but a little more coarse, not fine slaw.
• Alternatively you can use your food processor and shred wedges of the red cabbage, again to be slightly coarse slaw.
• In a second, smaller bowl, combine the red wine vinegar with a large pinch of salt and several grinds of black pepper.  Using a fork, stir the vinegar until the salt dissolves.  While continuing to whisk, add the olive oil and canola oil and combine until the vinaigrette is fully combined.
• Pour the vinaigrette over the red cabbage and toss to combine.
• This salad is best if it’s made two to four hours before serving so that the cabbage has some time to soften a little (don’t worry — it won’t wilt).  Refrigerate but several times take it out and re-toss to make sure the dressing hasn’t pooled on the bottom of the bowl.
• Serve at room temperature.

• In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
• Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.  Season to taste with salt and pepper.

• For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
• Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
• For Salad: Stir together oil, garlic, orange zest and juice, vinegar, salt, and pepper in small bowl. Combine rice, olives, oranges, almonds, and oregano in large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.