We had some cabbage, a knife and the Joy of Cooking. What to do?
Make Cole Slaw!
We used the technique of soaking the sliced cabbage (or rather 1/4 cabbage in our case) in ice water for an hour while we shopped for interesting things to add.
We made a dressing of greek yogurt, juice of 1/2 lemon and 1/2 lime.
After drying the soaked cabbage we added some cranberries, some not-too-sweet raspberries, chopped toasted pecans, and an apple cored and chopped.
Turns out the raspberries were rather sour so the sour dressing was too much sour. At the table, we sprinkled a little Splenda over the top which helped a lot. The apples, cabbage, nuts, and cranberries were all playing very well together.
Found an interesting recipe for black beans and brown rice and my Mom and I thought we'd give it a try. Rather than a jalapeño chili we used two small but spicy chilies we found at her local produce market.
I looked up four recipes for Snickerdoodles. Two called for vanilla, the other two called for cream of tartar, one used whole wheat pastry flour and all butter, the others had butter and shortening. I grew up on the Betty Crocker recipe which was almost identical to the Cooks Illustrated.
I got hooked on frittate when we got our first CSA and they supplied a recipe for a "Greens Frittata" (which itself was adapted from Antipasti by Joyce Goldstein) that became one of my goto recipes. It reminded me of the "Use it up quiche" from the Tightwad Gazette. I adapted it in several ways.
During the remodel I was in the market for things I could cook in my micro-convection oven. 
One thing that looked promising was a German Apple Pancake recipe I found in The Best Recipe cookbook. The only problem was that it required cooking the apples for 10 minutes in a skillet and I didn't have ready access to a stove. 
