• Ingredients: 31
  • Serves: 6

Spicy savoy slaw with seasoned rice vinegar, sugar, salt, minced fresh serrano chile, finely grated peeled fresh ginger, asian sesame oil, savoy cabbage, thinly sliced, snow peas, trimmed and very thinly sliced lengthwise, 1/4 red bell pepper, cut into thin matchsticks.

Ingredients

  • 5 tbsps. seasoned rice vinegar
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1 to 2 tsps. minced fresh serrano chile
  • 1 tsp. finely grated peeled fresh ginger
  • 1 1/2 tsps. Asian sesame oil
  • 1 1/2 lb. Savoy cabbage, thinly sliced
  • 1/4 lb. snow peas, trimmed and very thinly sliced lengthwise
  • 1/4 red bell pepper, cut into thin matchsticks

Vegetable stew

  • 1 tbsp. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 tsps. grated orange peel
  • 1 tsp. ground cumin
  • 1/4 tsp. dried crushed red pepper
  • 12 oz. 1/2-inch cubes zucchini
  • 1 28-ounce can diced tomatoes
  • 1 15 1/2-ounce can garbanzo beans , rinsed, drained
  • 12 Kalamata olives, pitted, chopped

Potato pancakes

  • 2 lb. russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3 cup grated onion
  • 2 tbsps. all purpose flour
  • Nonstick vegetable oil spray
  • 4 tsps. olive oil

Blueberry ice

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in chile, ginger, and sesame oil.

    For this step you will need

  2. Step 2 Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.