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1 lb. potatoes, cut in ¼ inch-thick slices
1 ½ lb. Savoy or other green cabbage, cut in half-inch ribbons
4 T butter
3 T chopped sage (half rosemary works too)
1 garlic clove
1 ¾ c. milk
3 eggs
½ c. freshly grated Parmesan
1/3 c. all purpose flour

Lightly butter an 8 x 12-inch gratin dish. Bring a gallon of water to boil while you prep veggies.

Add 1 T salt to the water, add the potatoes, and boil until nearly tender (6 min).

Scoop out taters, drain in colander, then add cabbage to pot and cook 5 minutes. Drain, rinse in cool water and squeeze in a dishtowel to get out all the water you can.

Combine cabbage and potatoes in a bowl.

Melt butter in small skillet with sage (and/or other herbs you’re using) and garlic. Cook for one minute, no browning. Pour over cabbage and taters. Toss well, season with S&P. Put in baking dish.

Whisk remaining ingredients together, pour over veggies, and bake until firm and lightly browned, about 50 minutes. (I threw a few pieces of crumbled bacon on top for the last few minutes.) Let cool 10 minutes, then cut and serve.

Slap some oil, salt and pepper on a little pork tenderloin and grill till cooked thru, not dry—depends on size. The simple recipe below comes (slightly adapted) from Deborah Madison's Vegetarian Cooking for Everyone.

Boil 3 c. water. Add 1/2 t salt and 1-1/4 c. rinsed quinoa. Lower heat, cover, simmer till tender, 12-15 min. Drain.
Chop 1 mango into bite sized squares.
Toss cooked quinoa with mango plus 3 sliced scallions (including an inch of green), 1 jalapeno seeded and diced or a smaller portion of whatever spicy chile you have around, and the vinaigrette—see below.
Sprinkle with 1/3 c. almonds, roasted.

Vinaigrette
Pound 1 clove garlic with 1/4 t. salt in mortar until smooth. Combine with 2 T yogurt, 1 t curry powder. Stir in 1-1/2 T lemon juice. Then whisk in 5 T light oil (safflower, sunflower). Let stand 15 minutes. Stir in 2 T finely chopped cilantro.