14. Layered Ratatouille
Run to your veggie stand and pick up some zucchini, squash, red pepper and eggplant and closely shave them on your mandolin. Then lay them on a bed of tomato puree mixed with onion, garlic, spices and topped with fresh thyme. Serve with a baguette and cheese.
15. Asian Coleslaw
Slice the cabbage on the thinnest setting of the mandolin and combine the cabbage, green onions and crushed noodles that have been baked in a bowl. Add the wine vinegar dressing over the cabbage and toss to coat even. Top with toasted sesame seeds and almonds.
Photos 2 & 5 courtesy of Food Network.com
