Coleslaw

Dressing: 2 parts sugar
2 parts vinegar
1 part canola oil

Blend well.

Pour over sliced cabbage combined with any of the following: grated carrot, sliced bell pepper, green onions. Add dried cranberries or cherries, and sunflower seeds. This keeps well. I like to add the seeds and fruit later if I am making it in advance.

Minestrone

I love soup. Heat 2-4 cups chicken stock , add 2 or more cups spaghetti sauce and some beans (kidney, cannellini and black beans are my favorites for this) and bring to a boil. Add small pasta and cook according to package directions. Let sit off heat for a few minutes before serving.
I usually add green beans and corn and red bell pepper and will saute some carrots before adding the chicken stock if I have time. This is an excellent way to use leftover vegetables and beans.
The pasta will soak up most the liquid if there are leftovers (which are excellent topped with sharp cheddar).

Roasted Brussels Sprouts

Rinse sprouts and cut in half, removing any wilted leaves. Drizzle with olive oil and sprinkle with coarse salt. Arrange with cut sides down and roast at 475 F for 8-10 minutes. Stir and roast for a few more minutes until tender and browned in spots.

This method works well with broccoli, asparagus and root vegetables as well.