There's a New Dog in Town, Several in Fact
by Claire Criscuolo, RN

Red Cabbage and Onion Sauerkraut
by Claire Criscuolo, RN

Makes about 8 cups

2 Teaspoons extra virgin olive oil
1 Medium red onion, cut in half and sliced thin
1/2 Small head red cabbage, cut in half, cored, and sliced thin
1 Tablespoon whole caraway seeds
salt and pepper
1/4 Cup Dijon mustard
2 Lbs. Sauerkraut, packaged or canned, including juice

Heat the oil in a 4 quart pot over medium heat. Add the red onion, cabbage, and caraway seeds, and a little salt to help the onions and cabbage release their liquids, but only a little salt, the sauerkraut that you'll be adding later is salty, and pepper. Stir to coat the vegetables with the oil. Cover and cook for about 10 minutes, stirring occasionally until the cabbage and onions are wilted but still have a crunch. Stir in the mustard, mixing well. Add the Sauerkraut and stir to combine. Cover and continue cooking for about 4 minutes, stirring occasionally until heated through. Taste for seasonings.

Sweet Onions, New York City Style
by Claire Criscuolo, RN

Makes about 4 cups

2 Teaspoons extra virgin olive oil
3 Cloves garlic, coarsely chopped
2 Large, sweet onions, Texas Sweets, Walla Walla, or otherk cut in half, then into thick ribs, and separated
6 Scallions, coarsely chopped
salt and pepper
1 Tablespoon Paprika
1 Tablespoon tomato paste
1/2 cup water
1 Teaspoon naturally milled cane sugar, honey, or maple syrup

Heat the oil in a 4 quart pot over low-medium heat. Add the garlic, onions, scallions, salt, and pepper to taste. Stir to coat the onions with the oil. Cover and cook for 10 minutes, stirring occasionally, until the onions are softened and have released some of their liquids. Stir in the paprika, the tomato paste, the water, and the sugar, mixing well to combine. Cover and continue cooking, stirring occasionally, for an additional 20 minutes, or until the onions are soft. Taste for seasonings.

Hearty Chili Dog Topping
By Claire Criscuolo, RN

For a delicious and satisfying entree, just double the recipe and serve it with baked tortilla chips or warm corn or flour tortillas.

Makes about 5 cups

2 Teaspoons extra virgin olive oil
1 Medium sweet onion, coarsely chopped
4 Cloves garlic, coarsely chopped
2 Medium bell peppers, red, orange, or other, seeded and coarsely chopped
1 Large, Poblano chile, or other minimumally hot green pepper, seeded and coarsely chopped
1 Small jalapeno pepper, finely chopped, wash your hands immediately after handling jalapeno peppers
salt and pepper to taste
1 16 ounce can vegetarian baked beans
1/4 cup bottled barbecue sauce
2 Tablespoons Dijon mustard
2 Veggie burgers, crumbled, any brand found in the produce section or the frozen foods section of your supermarket will be fine

Heat the oil in a 4 quart pot over low-medium heat. Add the onion, garlic, peppers, salt and pepper to taste. Cover and cook, stirring occasionally for about 15 minutes, until the vegetables are just tender and have released some of their liquids. Add the baked beans, the barbecue sauce, the mustard, and the crumbled veggie burgers. Stir well to combine. Cover and continue cooking for about three minutes, stirring occasionally until heated through. Taste for seasonings.