Tangy Coleslaw, Sloppy Joe-Stuffed Potatoes,

Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011

1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves

1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.

2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.

3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Sloppy Joe-Stuffed Potatoes
Adapted from Oct. 2011 Food Network magazine

1 Vidalia onion, chopped
1 Green bell pepper, chopped
1lb ground turkey or beef
1 cup tomato sauce
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 teaspoon cumin
4 baked russet potatoes
1 cup shredded cheddar cheese (optional)

Saute onion and pepper in olive oil until soft. add ground turkey and brown. Add tomato sauce, water, brown sugar, cider vinegar and cumin. Simmer until thick. Spoon onto baked potatoes and garnish with cheese.