2 tablespoons minced fresh chives

Salt and ground black pepper

In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.

Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season to taste with salt and black pepper. Makes 4-6 servings. — Robin Miller, "Quick Fix Meals"

REINVENTED GREEN BEANS ORANGE VINAIGRETTE

4 cups leftover cooked green beans

2 shallots, minced

3 tablespoons orange juice

1 tablespoon olive oil

1 teaspoon Dijon mustard

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Place green beans and shallots in a medium bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine. — Robin Miller, "Quick Fix Meals"

DAD'S RED CABBAGE

1 bag shredded red cabbage or 1 head red cabbage, outer leaves removed, cored

2 tablespoons olive oil

1 cup chopped onion

2 apples, cored and thinly sliced

1 cup dry red wine (or water)

1 cup water

1/2 cup red wine vinegar

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 small potato, peeled and grated

Using a grater or the shredder attachment on a food processor, shred the cabbage. Set aside.

Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 5 minutes, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently. Makes six servings. — Robin Miller, "Quick Fix Meals"

TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES

2 cups leftover turkey meat

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 bay leaves

1 teaspoon dried thyme

2 cups reduced-sodium chicken broth

1/2 cup frozen green peas

1 1/2 cups leftover mashed potatoes

Salt and pepper

Preheat oven to 400 degrees F. In a large saucepan, combine turkey, carrots, celery, onion, bay leaves and thyme. Add chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish. Top with mashed potatoes and sprinkle with salt and pepper to taste. Place pie plate or dish on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly. — Robin Miller, "Quick Fix Meals"

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E-mail: vphillips@desnews.com