Chocolate-It's What's for Dinner

I had a head of red cabbage and was trying to decide what to do with it. I decided since it was warm out to make cole slaw. I like this version because it is slightly different than plain ol' cole slaw. Blue Cheese Cole Slaw (Adapted from Ina Garten ) 1/2 head small green cabbage 1/2 head small red cabbage 4 large carrots about 2 c mayonnaise (preferably homemade !) 6 oz crumbled blue cheese salt/pepper If not using homemade mayonnaise: add 1T vinegar, 1t Dijon mustard, & chopped parsley) Cut cabbages in half and then quarters. Remove cores. Shred (more easily done in the food processor) cabbage, and carrots. Transfer to a large bowl. Stir in mayonnaise. Add blue cheese, salt/pepper. Chill. I think I much prefer using both the green and red cabbage. The red alone looks a little funky. The herbs that I put in the mayonnaise were parsley, chive, and a few sprigs of thyme.

This is such a simple recipe and even people that don't like eggplant like it (they don't realize what it is). You basically roast everything and then throw it in a food processor. It might not look like the most attractive, but it certainly tastes good. Look at pineapples - they look awful but are really quite tasty. Some things just look not so good. Not so pretty - but very tasty Roasted Eggplant Spread (Adapted from Ina Garten ) 1 medium eggplant 1 onion 1 small head garlic, peeled 3 T olive oil salt/pepper 1T tomato paste Roast & Food Process - Done! Cut eggplant and onion into 1" cubes. Toss them with the garlic, olive oil, salt, and pepper. Spread on a pan lined with a Silpat (or lined with foil). Roast at 400 for 45 minutes, or until browned and soft. Toss once or twice during cooking. Cool slightly. Place ingredients into a food processor, add the tomato paste and pulse 3 or 4 times. Serve on crackers. Ina adds bell peppers. I'm not a hu...