This coleslaw has just the right balance of flavor from the spicy Dijon, the tangy vinegar and buttermilk and the sweetness of the brown sugar. The colors look so pretty!

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

My mom is kind of a hippy health nut. To this day, even though I am fully grown and living on my own, she is always asking me if I’ve eaten my vegetables.  During the cold weather months, it pleases her to know that I make her vegetable soup on a regular basis.  Filled with all sorts of veggies and beans for protein, she knows that I am getting a healthy meal.  Her recipe uses chicken broth, but if you are making the soup for a vegetarian, substitute vegetable broth.

Warm the oil in a large pot over medium heat. Add the onion, celery, and bay leaf and cook until tender, about 5 minutes. Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 more minutes. Add the tomatoes and their juices and the broth. Bring the mixture to a simmer, reduce the heat, cover and continue to simmer for one hour.  Add beans, salt, and pepper and continue simmering for another 30 minutes.

FOR THE VEGETABLES
In a small bowl, combine the olive oil, lemon juice, Worcestershire, thyme, garlic powder, onion powder, salt, and pepper. Whisk until emulsified.

Place the zucchini, eggplant, squash, and mushrooms in a sealable container or resealable plastic bag. Pour the marinade over the vegetables and toss to combine. Refrigerate at least 3 hours and up to overnight, tossing vegetables once or twice.

FOR THE SANDWICHES
Slice baguette into four equal parts. Split the bread horizontally, then spread one side of each sandwich with 1 tablespoon of goat cheese and the other side with 1 tablespoon pesto. Set aside.

Heat a grill pan over medium heat. Remove vegetables from marinade and cook for 3 to 4 minutes on each side. Place the roasted vegetables on the bread. Can be served immediately or wrapped and served a few hours later.

Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the chicken broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, garlic powder, salt, and pepper. Bring to a low boil. Add the greens and reduce the heat to very a low simmer. Cover and let cook, stirring occasionally, for 1 hour. Stir in the vinegar and simmer an additional 15 minutes. Serve with hot pepper vinegar, if desired.

My mom is kind of a hippy health nut. To this day, even though I am fully grown and living on my own, she is always asking me if I’ve eaten my vegetables.  During the cold weather months, it pleases her to know that I make her vegetable soup on a regular basis.  Filled with all sorts of veggies and beans for protein, she knows that I am getting a healthy meal.  Her recipe uses chicken broth, but if you are making the soup for a vegetarian, substitute vegetable broth.

Warm the oil in a large pot over medium heat. Add the onion, celery, and bay leaf and cook until tender, about 5 minutes. Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 more minutes. Add the tomatoes and their juices and the broth. Bring the mixture to a simmer, reduce the heat, cover and continue to simmer for one hour.  Add beans, salt, and pepper and continue simmering for another 30 minutes.