Potato & Corn Skillet Hash
Makes 4-6 servings
Ingredients
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3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
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1 tablespoon white wine vinegar
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Kosher salt
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1/3 cup extra-virgin olive oil, plus more as needed
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2 ears of corn, kernels cut off (about 1 1/2 cups)
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Freshly ground pepper
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1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)

Instructions
Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.
Recipe from Food Network
Cabbage Soup
Makes 8 cups

Ingredients
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3 tablespoons olive oil
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½ onion, chopped
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2 cloves garlic, chopped
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2 quarts water
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4 teaspoons chicken bouillon granules
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1 teaspoon salt, or to taste
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½ teaspoon black pepper, or to taste
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½ head cabbage, cored and coarsely chopped
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1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Instructions
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Serve hot and enjoy!
Recipe from All Recipes
Beef & Butternut Squash Stew
Makes 4 servings
Ingredients
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3 tablespoon olive oil
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1 onion, peeled and chopped
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2 cloves garlic, chopped
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1 tablespoon minced fresh rosemary
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1 tablespoon chopped fresh thyme
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2 pounds stew beef, cut into 2-inch cubes
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1/2 teaspoon salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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2 tablespoons all-purpose flour
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1 cup Marsala wine
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1 pound butternut squash, trimmed and cut into 2-inch cubes
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1/4 cup chopped sun-dried tomatoes
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3 to 4 cups beef broth
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2 tablespoons fresh chopped flat-leaf parsley
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Crusty bread, for serving

Instructions
In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash.
Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste.
Sprinkle with the chopped parsley. Serve with crusty bread alongside.
Recipe from Food Network