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…