Thursday, December 7, 2017

Super Coleslaw #recipe @LucyBurdette #giveaway @levelbestbooks

Tennessee Steve and his better half, Dorothy Rahn

LUCY BURDETTE: During the high season in Key West, our fabulous kitchen store and bakery (The Restaurant Store) sponsors an artisan market. I'm there sometimes in the Key West Writers Guild booth, and there are lots of local artists, craft beers, music, and delicious food. But our must-stop is Tennessee Steve's BBQ rib booth. Oh my the ribs are tasty! And I would not even attempt to make them. But I can and do make the healthy and delicious cole slaw that we serve along with the ribs.

I have started buying Fresh Express packages of super kale salad in the supermarket. It comes with packets of pumpkin seeds and cranberries, along with a poppyseed dressing that I don’t use because of sodium content. 

Since I always like to try to have extra vegetables on hand, especially during the holiday treat indulgence period, I decided to make a big pile of this coleslaw that I could eat for lunches and dinners all week, in addition to a rib side dish. The "recipe" is very flexible, so you could add carrots or peppers or onions or various herbs as you choose. The secret is to prepare the vegetables ahead of time, and then take them out and dress them as needed. I suppose you could even add them to soups and stews if the whim hits you.

Ingredients

1/2 cabbage
8 to 10 Brussel sprouts
Two broccoli stalks
Large handful of kale
1/3 cup pepitas (pumpkin seeds)
1/3 cup dried cranberries, raisins, or cherries

For the dressing

2 tablespoons good mayonnaise
1/8 cup or more cider vinegar
1/4 cup olive oil
1 teaspoon celery seed
1/4 teaspoon salt
1/2 teaspoon sugar



Fresh black pepper

Either chop, or even better, put the vegetables through your Cuisinart so they are all shredded. Mix.

Stir the mayonnaise with the vinegar, celery seed, salt and sugar, and then whip in the olive oil. Taste to be sure it’s seasoned to your liking.

An hour or two before serving, mix the dressing with the vegetables, then fold in the pepitas and cherries. You could even add a sprinkle of goat cheese if the mood struck you!

We served this with Tennessee Steve’s ribs and baked beans Yum! (Recipe for beans to come...)



Because my purchased copies of SNOWBOUND, this year's anthology of best New England Crime Stories from Level Best Books arrived yesterday, and because it's holiday season, and because my short story "Dorothea and the Case of the Noxious Nanny" got the lead position (wow and yay!), I'd love to give a copy away. Leave a comment telling us who on your list would enjoy the short stories (of course, it can be you.) I'll post a winner on Monday, December 11!




Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...




And the next Artisan Market at the Restaurant Store is December 17, 10-2. I'll be there from 12-2! 

38 comments:

  1. My mom and I would both love the short stories! EMS591@aol.com

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  2. My daughter-in-law and I could flip a coin for them.
    About that salad. I saw pepitas! I must try that salad.
    sue

    seffichinchilla@outlook.com

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  3. My niece, who has a Five month old and finds very little time for leisure, would like short stories. sue foster109 at gmail dot com

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  4. I love snowy mysteries, short or long! moodiesmum at yahoo dot com

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  5. I love short stories as well a long stories. Heck I just love to read! Rootseller55 at gmail.com

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  6. This may be the only mystery book that my sister-in-law hadn't read! I'd love to give it to her although if I had to pick a winner, it'd be Sue F. How's that for the Christmas spirit🎄🎁

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    Replies
    1. that's so sweet, and because of you, Sue F will be the winner!

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  7. Well of course it would be me! But then I would share with my daughter and the granddaughter who is such an avid reader. And how can I be wanting ribs at 7:00 a.m.? Thanks!
    sallycootie(at)gmail(dot)com

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  8. It sounds like a book that my Mom and I could share.
    sgiden at verizon(.)net

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  9. My d-i-l would love the short stories as time is precious with a full time job and two little ones. elliotbencan(at)hotmail(dot)com

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  10. Any book you have contributed to is top of my list!

    This slaw sounds great. I'd add the suggestion to trim the tougher exterior of the broccoli stems. Some commercial broccoli slaw often has rather hard, inedible bits.

    My sister has health problems that require cutting way back on salt. Any resources you recommend?

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