BUTTERMILK-GARLIC SLAW WITH SMOKY PAPRIKA

Serves 6 to 8.

Note: From "The Splendid Table's How to Eat Weekends," by Lynne Rossetto Kasper and Sally Swift.

• 2 generous tsp. smoked mild Spanish paprika, ground ancho chile or New Mexico chile

• 3 tbsp. extra-virgin olive oil

• Juice of 2 large limes

• 4 large garlic cloves

• 1 c. mayonnaise (do not use low-fat)

• 1 c. buttermilk

• Salt and freshly ground black pepper

• Head of green cabbage (about 21/4 lb.)

• 1 medum red onion, halved

• 1/3 tightly packed cup fresh cilantro or parsley leaves

Directions

To make dressing: Open up the flavor of the paprika by gently warming it with the oil in a small skillet over medium heat. You want it to be fragrant, but not toasted. One to 2 minutes should do it.

Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic; process for 3 seconds. Turn off machine, scrape down sides of bowl, and add the mayonnaise, buttermilk and paprika, and process for another 2 seconds. Add salt and pepper to taste. (If working by hand, mince the garlic and blend it with the remaining dressing ingredients.)

To make the slaw: Replace the flat steel blade with a thin slicing disk. Slice the cabbage and onion into the dressing at the bottom of the processor bowl. Scrape the slaw into a bowl or storage container and serve, or refrigerate overnight. (If by hand, thinly slice the cabbage and onion and toss with the dressing.)

To serve, drain off any excess liquid and taste slaw for seasoning. Place in a serving bowl and fold in the cilantro. Serve cool, but not ice cold.

Nutrition information per each of 8 servings:

Calories 210 Fat 18 g Sodium 146 mg Saturated fat 3 g

Carbohydrates 10 g Calcium 75 mg

Protein 3 g Cholesterol 8 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 3 1/2 fat.

ROSEMARY-ORANGE CAULIFLOWER

Serves 6 to 8.

Note: This is a green purée of cauliflower and kale, a great stand-in for mashed potatoes. From "The Splendid Table's How to Eat Weekends," by Lynne Rossetto Kasper and Sally Swift.

• 1 large cauliflower (21/2 to 3 lb.) with its greens

• 1/4 lb. Tuscan kale (about 6 leaves) or regular kale, ribs removed and leaves torn

• 1 large onion, thinly sliced

• 6 garlic cloves, crushed

• 11/2 tightly packed teaspoons fresh rosemary leaves, or more to taste

• Finely grated zest of 2/3 large orange, or to taste

• Salt and freshly ground black pepper

• 3 to 4 tbsp. extra-virgin olive oil

• 2 tbsp. unsalted butter

Directions

Cut cauliflower into florets, then thinly slice its green stalks.

Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring water to a boil and pile in the cauliflower greens, then the florets, layering them with the kale, onion, garlic, rosemary and orange zest. Sprinkle with some salt and pepper.

Steam for about 10 minutes, or until cauliflower is almost falling apart. Drain in a colander and let stand for 5 minutes. Place everything into a food processor along with the oil and butter. Puree, then taste for additional seasoning, such as salt, rosemary, orange zest or pepper.

Nutrition information per each of 8 servings:

Calories 120 Fat 8 g Sodium 48 mg Saturated fat 3 g

Carbohydrates 11 g Calcium 53 mg

Protein 3 g Cholesterol 8 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 1/2 fat.