Here is one version of Cranberry Relish that we like with our Thanksgiving or Christmas meal.

Cranberry Relish (#1)

1 pound fresh, raw cranberries
2 large firm apples
1 whole navel orange
1 medium can crushed pineapple, drained
1 cup sugar
1 cup chopped pecans or walnuts.

Place cranberries, apples and orange into food processor or Vitamix and lightly chop. Add pineapple, sugar and nuts. Mix well and refrigerate overnight before serving. This will keep for several days in the refrigerator and gets better with age. It is also good on toast for breakfast!

Using fresh spring veggies, this one is a treat we like to enjoy just about weekly!

4 yellow squash - cubed (substitute zucchini or eggplant if no squash)
1 large baking potato - cubed (substitute red potatoes if desired)
1 large red onion - sliced thinly (substitute yellow or white onion if desired)
1/2 to 3/4 head of cabbage
olive oil
3 Tablespoons butter
coarsely ground salt
fresh ground pepper

Prepare vegetables. In a large saute pan, place butter and cover the bottom of the pan with olive oil. Heat pan. Add squash, potatoes and salt to taste. Cover and cook over medium to medium high heat until potatoes start to get tender and slightly brown. Add onion and cabbage. Cover and continue to cook until onions are tender and cabbage is wilted. Add olive oil as needed to keep veggies from sticking to pan. Remove lid and brown slightly as needed. Before plating, add fresh ground pepper and a little more salt if desired.

Delicious as is or with your favorite vinagrette dressing.

Serves 6 to 8

Since I harvested some fresh rosemary from our herb garden today, it made me think of the rosemary potatoes that my family just loves for me to make. This is not an exact recipe, alter it to suit the tastes of your family!

Red Potatoes or 'New' Potatoes, thinly sliced or cubed
Olive oil
Coarsely ground Sea Salt
Fresh ground pepper
Fresh Rosemary

Note there are no quantities. Make as much or as little as you want to meet your requirements. I like to make the potato slices very thin, like chips, since I tend to like crunchy and crispy potatoes. You could also cube your potatoes, but they would have to cook longer.

Arrange potato slices on a lightly greased baking sheet. I put some olive oil in one of my pump sprayers and lightly mist the potatoes. Then sprinkle with sea salt, fresh ground pepper and the leaves of freshly harvested rosemary to taste.

I bake these in my convection oven on about 375 to 400 degrees until they are crispy. Yum!