Sunday Night Dinner -- 3 Hours From Prep to Clean-Up

Heidi Swanson's Slaw*

1 head of cabbage

1 lemon

2 Tbs apple cider vinegar

1/4 c olive oil

dash of cream*

1 c toasted walnuts

1 apple, cored and peeled*

salt and pepper to taste

*CbH modifications, don't peel the apple! extra fiber. leave out the cream! vegan-friendly.

Cut cabbage in quarters, cut and discard the core. Thinly slice remainder. Juice lemon (about 2 Tbs) and combine with apple cider vinegar. Whisk in olive oil and dash of cream. Set dressing aside.

Core and peel the apple. Then grate using the largest holes on your hand grater. If making ahead, submerge apple pieces into cold water with a squeeze of lemon which will keep the apple from turning brown.

Combine cabbage, apple, walnuts and dressing. Salt and pepper to taste. Serve immediately.

Pasta Pronto

6 cloves of garlic finely chopped

red pepper flakes

1 onion, chopped

1/2 lb cherry tomatoes, halved lengthwise

olive oil

oregano

whole wheat spaghetti

Heat 2 Tbs of olive oil in a deep 12-inch skillet over high heat until hot but not smoking. Saute garlic and red pepper flakes, stirring until garlic is golden brown. Transfer oil with garlic and red pepper to a cup. Add remaining 2 Tbs of oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.

Add cherry tomatoes and garlic oil. Cook, covered, about 5 minutes. Uncover and remove from heat.

Put spaghetti in a deep serving dish and toss with sauce. Serve.