Here are a couple more. I have not tried them, yet, but I will, soon! I hope you have a great dinner. Let us know what you served!

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FRIED CABBAGE AND NOODLES

SERVES 4-6

This can be used as a main course or a side-dish. Depending on the amount of cabbage versus noodles, it could be considered a either a vegetable or pasta dish. Be certain not to overcook the noodles or they will turn mushy during the final browning stage.

INGREDIENTS

1 small head of cabbage, cut into 1/2-inch shreds
2 medium carrots, thinly sliced
1/2 cup (1 stick) unsalted butter
1 large onion, sliced and ringed
4 large cloves garlic, chopped
1 teaspoon dried oregano
Salt and pepper to taste
8 ounces medium-wide noodles

Optional Garnishes:

1 teaspoon red wine vinegar
1/4 teaspoon caraway seeds
Freshly grated Parmesan cheese

In a large skillet, steam cabbage and carrots in small amount of water until tender crisp, about 10 minutes. Add salt and pepper to taste. Drain;
set aside.

Melt butter in large skillet over medium heat. Add the onions and saute until tender, about 7 minutes. Add garlic and saute 1 additional minute.
Season with the oregano. Add the drained cabbage and carrots; saute slowly, until tender.

Meanwhile, cook noodles according to package directions for al dente. Drain and add to cabbage. Increase heat to medium-high and brown
slightly. Serve immediately, passing desired garnishes.

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BAKED TOMATO HALVES

SERVES 4

INGREDIENTS

2 large, firm tomatoes, halved horizontally
Fresh or dried basil
Fresh or dried parsley
Salt and pepper to taste
Freshly grated Parmesan cheese
Olive oil

Preheat oven to 375. Place the tomato halves, cut side up, in a small, shallow baking dish. Sprinkle each half with the basil, parsley, salt, pepper and cheese. Drizzle a little olive oil on top. Bake, uncovered, for approximately 30 minutes. If desired, place under the broiler to further brown the top. Let cool slightly, about 5 minutes, before serving.

NOTES: If you do not have large tomatoes, use 4 small tomatoes and keep whole, cutting off just the top for a cut surface.