Cole slaw

I had to use a flash for this to come out right, so the color balance is a little off. This slaw is pretty monochromatic, though, so maybe that's actually what it looks like. Anyway, here's how I made it:

(4 servings)

• About 1/3 of a head of cabbage--slice it off one side. Cut the sliced-off portion in half to produce two wedges. Slice crosswise into thin ribbons.
• Thinly slice as much onion as you like, and try to keep the same general shape going as the cabbage: cut an onion in half, and then slice thinly crosswise to produce semi-circular pieces.
• Do the same with some mild peppers. We used the 3 Hungarian wax peppers we got in our weekly produce basket. Regular bell peppers might actually be too much for this slaw.
• Chop up a couple stems' worth of oregano and flat-leaf parsley.
• Put all of the above in a big bowl and toss.

Dressing: highly improvisational

• A tablespoon or so of red wine vinegar
• 2 T or so of seasoned rice vinegar (milder, and slightly sweet)
• 2T or so olive oil
• 1-2T of mayonnaise
• Pepper
  

Whisk all this together in a separate bowl. Taste, and adjust to your preference. If too tangy, add a little sugar or more olive oil. Dump in the slaw and toss it around to get everything coated. Let it sit in the fridge for a little bit before serving. Yum.

Eggs+mujadrah+queso fresco=International delight!

I'm never exactly sure how to transliterate Arabic words, but mujadrah looks about right, and that's the most common spelling on google. So it has to be right, right? Here's a recipe, but Zee swears (and I can attest) that it's easier than that. You cook up some lentils, you cook up some rice (brown or white), you mix it together with a bunch of chopped onions you cooked within an inch of their lives, add in some sumac (not the ubiquitous poison sumac of Kentucky fencerows, although it is red), sage, and salt, and ta-da! You find yourself eating more than your stomach can hold.
Hopefully you put aside some leftovers. You can then toss a half cup or so into a hot skillet with olive oil in the bottom, whip up a couple eggs, pour that over the leftover mujadrah and wait for the eggs to set up (you can stick the skillet in a warm oven of about 325-350 if you're making a bigger batch and the eggs look like they'll take a while to set. (although don't do that if your skillet's handle isn't oven-proof.) Crumble some queso fresco on top. It's a salty Mexican cheese that doesn't melt, but it gets all warm and squidgy and the whole thing is soooo yummy. I can't even think of a good phrase that would encompass the Italian frittata, the Lebanese/Syrian mujadrah, and the Mexican cheese. Feel free to help me out there.
Now go forth and mix your own bunch of leftovers in together and see what happens!