Recipes for the cabin: Overnight Veggie Slaw, Watermelon Quick Pickles and more

Serves 6 to 8.

Note: I like to bring sausages and bratwurst for the first night's meal because they're easy and cook quickly. Serve them with this overnight coleslaw. No need for buns. This mix of sturdy vegetables will hold up in the refrigerator for several days. It's safe to pack out for picnics or potlucks. From Beth Dooley.

• 1/3 c. apple cider vinegar

• 1/4 c. honey

• 2 tbsp. coarse Dijon mustard

• 1 1/4 lb. mixed red and green cabbages, thinly sliced

• 1 large red onion, thinly sliced

• 1 large carrot, thinly sliced

• Salt and freshly ground black pepper to taste

Directions

In a small non-aluminum saucepan, whisk together the vinegar, honey and mustard, and set over medium heat until the honey has thoroughly dissolved. Allow to cool.

In a large bowl, toss together the cabbages, onion, pepper and carrot. Drizzle in the dressing and toss to coat. Cover and refrigerate.

Note: Here's a recipe for a watermelon surplus that serves as a simple condiment for the cheese tray or to accompany grilled steak and fish. It will keep a day or two in a covered container in the refrigerator. From Beth Dooley.

• 2 c. seeded and diced watermelon, cut into 1-in. pieces

• 1 small jalapeño pepper, seeded and diced

• Juice of 1 lime

• 1/4 c. chopped fresh cilantro

Directions

Toss together all of the ingredients and set in the refrigerator to let the flavors mingle, 30 minutes to 3 hours. Serve icy cold.

Serves 6 to 8.

Note: Here's the easiest, most satisfying coffee cake. Put it together first thing in the morning when the house is quiet, before everyone wakes up. Then steal a little time for yourself to sip coffee, watch the mist rise from the lake or go for a walk. The scent of cinnamon and brown sugar will draw everyone to the kitchen, then out to the porch. You don't have to say this coffee cake comes from a mix. From Beth Dooley.

Streusel:

• 1 c. brown sugar

• 2 tsp. ground cinnamon

• 1 tsp. ground nutmeg

• 1/4 c. cold butter, cut into chunks

Coffee cake:

• 1/2 c. milk

• 2 tsp. vanilla

• 1 c. berries (blueberries, raspberries, etc.)

Directions

Preheat the oven to 350 degrees. Line a 9-inch cake pan with parchment paper.

To make the coffee cake: In a medium bowl, stir together 2 cups baking mix, milk and vanilla. Then fold in the berries. Spread the batter in the pan. Sprinkle the streusel over all.

Bake until golden brown, about 25 to 30 minutes. Allow to set before serving about 10 minutes.

Makes about 2 cups dipping sauce or 4 cups soup.

Note: This recipe for dip can double as a soup with the addition of more yogurt or buttermilk. For extra creaminess, toss in a chopped avocado, though it's not necessary. Serve it icy cold with toasted pita chips or raw vegetables, or use as a sauce for grilled pork, steak, chicken, lamb or fish. This will keep up to 3 days in the refrigerator. From Beth Dooley.

• 2 garlic cloves, minced

• 2 small cucumbers

• 2 c. plain whole-milk Greek yogurt

• 1 to 2 tbsp. fresh lemon juice, to taste

• 2 tbsp. extra-virgin olive oil

• 1 to 2 tbsp. finely chopped mint, to taste

• Generous pinch freshly ground black pepper

Directions

Smash the garlic and scrape into a medium bowl. Add the salt and work into a paste. Halve the cucumbers and remove the seeds. Grate the cucumbers into the bowl with the salt and garlic.

Stir in the yogurt, 1 tablespoon lemon juice, olive oil, mint, red pepper flakes and black pepper. Taste and adjust with more lemon juice or other seasonings, if needed. Refrigerate at least 30 minutes or overnight before serving.

Cold soup variation: Stir into the dip just enough plain yogurt, buttermilk or whole milk to give the dip the consistency of soup. Serve icy cold.

Note: This very simple pork roast makes a fabulous dinner with glorious leftovers for hearty sandwiches later in the week. It's great at room temperature or warm and terrific with boiled new potatoes and a fresh garden salad. Next day, turn leftover potatoes into potato salad and serve the pork on crusty rolls. You can make this roast a day or two ahead to bring along with you to serve later in the week. The roast cooks for a long time, so plan.

• 2 tbsp. fennel seed

• 1 c. chopped fresh parsley

• 2 tbsp. fresh rosemary leaves

• 2 fresh sage leaves

• Coarse salt and freshly ground black pepper

• 1 (6- to 8-lb.) boneless pork shoulder roast

• 2 heads fresh fennel bulbs, sliced 1/2-in. thick

• 2 onions, sliced 1/2-in. thick

• 1 c. dry white wine or water

Put the fennel seed, parsley, rosemary, sage, garlic and a generous pinch of salt and pepper into a food processor and process until smooth. Spread the paste over the pork and wrap the pork in foil to rest for at least 4 hours or overnight.

Preheat the oven to 450 degrees. Scatter the fresh fennel and onions over the bottom of a roasting pan and add the wine, then set the pork on top of the vegetables. Roast for about 1 hour; the meat should be brown at this point.

Cover the roast with foil, lower the heat to 325 degrees and continue roasting until the meat is very, very tender, about 4 to 5 hours. Remove; shred the meat. Serve with the meat juices.

The terrific leftovers can be enjoyed in many ways, including these:

Italian sandwiches: Layer the meat with provolone cheese on hard rolls and warm in the oven until the cheese is melted.

Pork with beans: Warm the leftover pork and pair with baked beans.