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Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.

Toss together the cabbage, carrots, parsley, chives and dill.

Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

Cut cauliflower head into small florets, then stream until fork tender (approx. 10 minutes).

Mix all ingredients together.

Garnish with egg slices and parsley if desired.

Chill several hours or over night.

Place the potatoes in a pot and cover them with about an inch of cold water. Bring the water to a boil and reduce the heat, simmering for 10 minutes. While the potatoes are simmering, combine the other ingredients and set aside. After 10 minutes, stick a paring knife into a potato – if it goes in without resistance, they’re ready. If they’re not ready, keep checking them every minute. Once they’re ready, drain them in a colander. Holding them with tongs, cut each potato in half and place in a large bowl. Cutting them in half lets the butter penetrate the potatoes better. Once you’ve cut all the potatoes, pour the rest of the ingredients into the bowl and toss until coated. Serve immediately.

Place the cucumber, peppers, tomatoes zucchini, summer squash, and red onion in a large bowl. To make the vinaigrette, combine together the vinegar, mustard, garlic, oregano, salt and pepper and whisk in a small bowl. Continue whisking while slowly adding the olive oil to emulsify the dressing. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can be stored in the fridge for up to 3 days.

Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent and golden, about 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the carrots, parsnips, cinnamon, red pepper flakes, thyme and 1/4 teaspoon salt and sauté until well combined. Pour in the broth and cook until the carrots and parsnips are tender, about 15 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If needed, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Adjust to taste.