Colcannon

4 large baking potatoes
1 large leek - white and light green parts only
1 small/medium head savoy cabbage
4 Tbsp butter*
1/2 to 1 cup half-and half or milk*
salt to taste

Peel baking potatoes. Cut into rough 1 -2 inch chunks. Place in large pot, cover with water. Bring to boil. reduce heat and simmer 15 minutes, or 'til tender. (Insert fork into potato chunk. if there is any resistance, continue cooking.)

While potatoes are cooking, Cut leek in lengthwise quarters. Slice crosswise very thinly.
Cut Savoy Cabbage in half lengthwise. Remove core. Cut each half lengthwise into 4-6 pieces. Slice crosswise very thinly. (You're going for something close to a chiffonade, but not quite that thin.)

In large, deep skillet, melt butter over medium heat. Add leek. Cook, stirring, 'til leek is translucent and beginning to soften. Add cabbage. Stir and cook with leek til very tender, probably 15 minutes. Reduce heat if anything starts to brown.

Using a slotted spoon, remove still warm potatoes to a colander. Reserve liquid in pot in which potatoes cooked. Put potatoes through a potato ricer into a large bowl. (If you don't have a ricer, a masher will do, but won't produce quite the same texture.) Add half cup half-and-half or milk. and whisk. If potatoes seem too stiff, add more dairy, up to one cup.

To potato mixture, add the leeks and cabbage, using a spatula to get all the butter. Stir thoroughly to mix completely. Add salt to taste.

Enjoy!

*If you are vegan, or concerned about fat content, you may substitute vegetable oil for the butter, and use the liquid from the cooking pot instead of the dairy. The texture of the dish will be different, but it will still be very tasty.

Tomato Garlic Bread Salad

Two servings (more if so desired, but you'll want at least half.)

3 large fresh tomatoes (only really good ones are worth the trouble)
5 large cloves garlic
15 fresh basil leaves
6 Tablespoons EVOO
3 oz. fresh mozzarella

4 1 inch thick slices bread (I use Italian, but I imagine others would be good, too)
6 Tablesppons EVOO
i large clove garlic

Cut tomatoes and mozzarella into 1/4 inch dice. Finely chop basil leaves. Crush garlic. Combine tomato, crushed garlic, 6 Tbsps. EVOO and mozzarella in large bowl. Cover and let sit at room temperature for at least 2 hours. add salt to taste.

Cut bread slices into 1 inch cubes. Slice garlic. Put 6 Tbsp EVOO in skillet and heat to medium high. Add garlic and cook until garlic begins to brown. Remove garlic. Put bread cubes in skillet and toss to coat with oil. Cook, turning frequently until Bread cubes are golden brown and crispy. Remove from heat and cool to room temperature.

To serve, divide bread cubes between 2 bowls. Top each bowl with half the tomato mixture. Grind some black pepper over bowls and enjoy.

(This is also good with feta instead of mozzarella.)

Spicy Grilled Ratatouille

1 medium eggplant
1 large yellow onion
1 medium zucchini
2 pabloma peppers
1 Tablespoon grapeseed oil
1 can fire roasted tomatoes
5 large cloves garlic
1/2 cup packed fresh basil leaves
1/2 teaspoon salt


If using charcoal grill start charcoal.
Cut off ends and peel onion. Cut lengthwise into eighths. Cut off ends and cut zucchini lengthwise lengthwise into quarters. Cut off stem end of eggplant and peel. Cut lengthwise into 1/2 thick slices. Preheat grill to medium high heat. Place cut vegetables in bowl and oil with the grapeseed oil. Grill vegetables on both sides until soft. At the same time, place whole peppers on grill and cook 'til skin is black and blistered, turning often. When peppers are done, remove them to bowl and cover with towel. Remove vegetables from grill and place in oily bowl.

Peel and coarsely chop garlic. Put tomatoes and garlic in deep skillet. Bring to boil. Add basil leaves. Add salt. Reduce heat to low.

Coarsely chop grilled onions, zucchini and eggplant. Peel and seed peppers. Coarsely chop. Add all to tomato mixture on the stove. Bring back to boil. Turn off heat. Serve.

This is also good served at room temperature and like all stews, tastes even better the next day. Enjoy!