Vim and vinegar

Slice chicken breasts in half for thinner pieces, which are better for marinating and grilling. In a container with lid, mix together all ingredients except chicken, then submerge chicken in marinade, cover, and refrigerate for 4 to 8 hours.

Preheat grill to 350 F. Lightly oil grates to prevent chicken from sticking. Using heat-safe tongs, pull chicken out of marinade, shake off excess, and place on grill. (Discard marinade.) Cook 5 to 7 minutes per side, until internal temperature reaches 165 F. Remove from grill and let rest 5 minutes before serving. Pair with your favorite side dishes.

In a medium pot, bring water and salt to a boil. Sprinkle in cornmeal while continually whisking until polenta thickens enough to bubble and pop. Lower heat and switch to stirring with a spoon or silicone spatula to prevent burning for a few more minutes, then cook uncovered, stirring every 5 minutes until polenta thickens and separates from sides of pot, 40 to 50 minutes. If it becomes too thick or clumps, incorporate a bit more water. Stir in butter until glossy and smooth. While polenta is cooking, work on the Brussels sprouts.

Preheat oven to 400 F. On two shallow baking pans, toss Brussels sprouts and red onion with oil, spread out in a single layer, and sprinkle with salt and pepper. Roast 12 to 18 minutes. When they’re close to desired doneness, toss, drizzle with 2 to 3 tablespoons balsamic vinegar, and top with feta and walnuts. Roast another 5 minutes.

Portion out polenta in bowls, top with roasted Brussels sprouts, and drizzle with some more balsamic vinegar.

In a large bowl, mix all ingredients — carefully at first, then as the cabbage wilts from releasing water, it’ll be easier to stir and incorporate the dressing. Refrigerate up to 4 days (give it a good stir before serving).

Make the filling/streusel: Cut butter into the dry ingredients (brown sugar through cinnamon) with a fork, pastry cutter, or food processor until a crumb forms and set aside. 

Preheat oven to 350 F. In a medium bowl, mix cake batter’s flour, baking soda, and salt. In a large bowl with an electric mixer, cream butter, brown sugar, white sugar, and vanilla until lightened in color. Add half the dry ingredients to the bowl. When mostly combined, add apple cider and apple cider vinegar. Once combined, mix in remaining dry mixture. Finish off with a spatula to avoid overmixing.

Spoon/pour half the cake batter into a greased 8x8-inch (or 9-inch round) baking dish, covering all corners with batter. Sprinkle a thin layer of streusel crumbs over the batter, then pour remaining batter on top, smoothing out to the edges of the dish. Sprinkle remaining streusel in an even layer across the top. Place on a cookie sheet on the middle rack of the oven and bake 55 to 65 minutes — if streusel crumble darkens too quickly, lightly cover with aluminum foil. Cake is done when toothpick inserted in center comes out clean. Cool completely before cutting and serving.