Our Fabulous Bites

4 oz. small red potatoes, cut into 1/2 inch pieces (3/4 cup) 3/4 head green cabbage, sliced into 1/2 inch ribbons (2 cups) 1 Tbs. olive oil, plus more for brushing dough 1 sm onion, finely dices (1 cup) 4 cloves garlic, minced (4 tsp.) 1 1/2 tsp. dried oregano 1 15-oz. can chopped kalamata olives, chopped 2 tsp. red wine vinegar 3 hard boiled eggs, each cut into 8 slices 3 Tbs. parsley (fresh or not) 1 16-oz. pkg. prepared pizza dough 1. Bring large pot of salted water to a boil. Add potatoes, and cook till tender. Remove to plate and add cabbage to pot, cook till softened. Drain and set a side. 2. Heat oil in large skillet over medium heat. Add onion, and cook till soft. Add garlic and oregano, cook 1 min. Add tomatoes, simmer until most of the liquid has reduced. Add olives and vinegar, cook 3 more min. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with s&p as desired. Remove from heat, and cool. 3. Preheat oven to 425 coat baking sheet with co

2 Tbl unsalted butter 2 yellow onions, coarsely chopped 1 small carrot, peeled and coarsely chopped 2 yellow bell pepper ( I also added orange) seeded, deribbed, and coarsely chopped 1/4 tsp fresh tyme leaves 6 cups vegetable stock Kernels from 6 ears of fresh corn, or 4-5 cups frozen corn kernels 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice 1 cup milk salt and pepper to taste 2 Tbl shopped fresh chives or green onions In a 4 qt pot over medium-low heat, melt the butter. Add the yellow onions, carrot, bell peppers, and thyme and saute, stirring until the vegetables are soft, about 15 minutes. Add the stock and half of the corn and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, uncovered, until the vegetables are very soft, about 20 minutes. Remove from heat and let cool slightly. Working with 2 cups of soup at a time, place in a blender and puree, transfer it to a large saucepan. Place the soup over medium heat and bring to a simmer. Add the po