Cucumber, Corn and Cabbage Salad

From Nourished: A Memoir of Cooking and the Arts Cook and Prep. Time:  25 minutes   /     Serves 3-4 1 small ½ head red cabbage, cut coarsely in 1-2 inch chunks, cooked on low-medium heat 6 minutes. 3 stalks fresh corn, cooked 5 minutes, then kernels scraped off ½ large English cucumber, peeled,…

Classic Fiesta Dip

From Nourished: A Memoir of Cooking and the Arts by Marilyn Raff       Prep. Time:  30 Minutes     /     Serves 6-8 16-18 oz refried black or pinto beans – try half and half 2/3  cup prepared taco dip 1 cup sour cream 2 ripe avocados, pitted, skinned, minimally mashed with…

Superior Spinach Quiche

From Nourished: A Memoir of Cooking and the Arts, by Marilyn Raff Cook and Prep. Time: 90 minutes     /     Serves 4 6 eggs, lightly mixed 1 ½ cups heavy cream or half and half 2 cups chopped fresh spinach, packed medium-tight. Frozen spinach works too, but cook it half way through,…

Red Potatoes, Peppers and Chicken

From Nourished: A Memoir of Cooking and the Arts, by Marilyn Raff Cook and Prep. Time: 75 minutes      /       Serves 4-6 6 chicken thighs, bone-in, skin-on 2 Tbsp olive oil 3 garlic cloves, pressed 1 small onion, chopped or 5 scallions, chopped 1 carrot, sliced thin 1 small red pepper,…