Tuesday, July 21, 2020

Stephanie’s Summer Slaw – #recipe and #giveaway from @LeslieBudewitz

LESLIE BUDEWITZ:  It's Book Launch Day, and have I got a treat for you!

“We’re first-timers,” Sandra told the server when we were seated and had ordered iced tea. “What do you do better than any other kitchen?”
   “Oh, easy,” he replied. He wore black, like all the front-of-house staff, including a knee-length black apron, and a man bun. I’d thought—hoped—man buns had gone out of style. “Crab cakes. The chef makes his own spice blend. There’s nothing else like it.”
   We’d see about that.
   “They’re served with our house slaw—red cabbage with green beans, white beans, and cherry tomatoes—and toasted Seattle sourdough. A little retro and a lot of fun.”
   “Sold,” I said. “In fact, that spice blend sounds intriguing. Is it in any other dishes?”
   The server pointed to two other items and we ordered one of each to share. Fingers crossed that we weren’t being too obvious.

— from The Solace of Bay Leaves, out today in ebook and audio (in paperback October 20)

Leave a comment below for a chance to win a signed copy of an earlier entry in the Spice Shop series.  

I’m sure my blog sisters agree that one of the most frequent questions we get is where our recipes come from. This one, I’m delighted to say, came from a reader, Stephanie Rosenbaum Klassen, a professional cook and cookbook author. We’re Facebook friends and last year, she posted photos of a lunch she’d catered at a workplace in Northern California, where she lives. The picture of this slaw jumped out at me and I asked what was in it; she told me, and we’ve now made it several times, although I had to figure out the amounts and how-to myself. To give her credit, she made it the way Pepper and Sandra decide it should be made rather than the way the restaurant they visited on their spice spy trip made it—you’ll have to read the book to detect the difference!

Red cabbage is always a challenge for me because it seems like I always end up with So Much Cabbage. Choose a small head, and plan on having extra for another dish or to toss into green salads.

Do hunt down Citrus Champagne Vinegar. I’ve used both the Trader Joe’s version and the O brand, made in Stephanie’s own valley. I might prefer Trader Joe’s slightly, but both give an excellent zip! And what’s a summer salad without a little zip?

Stephanie’s Summer Slaw

– inspired by Stephanie Rosenbaum Klassen

1/2 pound green beans, trimmed
3 cups red cabbage, thinly sliced
1-15 ounce can white beans, drained and rinsed
1 cup grape or cherry tomatoes, halved
1-1/2 tablespoon citrus champagne vinegar, or more to taste
2-3 tablespoons extra-virgin olive oil, lemon-infused olive oil, or half of each
kosher salt and freshly ground pepper, to taste

Bring a pot of water to a boil and toss in the green beans. Cook 2-3 minutes, then drain and rinse immediately with cold water. Cut in 2-3 inch lengths.

Toss the green beans, cabbage, white beans, and tomatoes in a large bowl. In a small bowl, whisk together the vinegar, oil, and seasonings; adjust to your taste. Pour over cabbage mixture and mix well, to coat the vegetables with the vinaigrette.


Serves 6. Keeps well in the refrigerator 2-3 days.

Readers, what's your go-to summer salad? Tell us in the comments for a chance to win a signed copy of an earlier entry in the Spice Shop series, winner's choice. Be sure to leave your email address! (US addresses only; winner will be announced Friday, July 24.)




From the cover of THE SOLACE OF BAY LEAVES, Spice Shop Mystery #5, coming July 21, 2020 in e-book and audio, in paperback October 20 (Seventh St. Books and Tantor Audio) : 

Pepper Reece never expected to find solace in bay leaves. 

But when her life fell apart at forty and she bought the venerable-but-rundown Spice Shop in Seattle’s Pike Place Market, her days took a tasty turn. Now she’s savoring the prospect of a flavorful fall and a busy holiday cooking season, until danger bubbles to the surface ... 

Between managing her shop, worrying about her staff, and navigating a delicious new relationship, Pepper’s firing on all burners. But when her childhood friend Maddie is shot and gravely wounded, the incident is quickly tied to an unsolved murder that left another close friend a widow. 

Convinced that the secret to both crimes lies in the history of a once-beloved building, Pepper uses her local-girl contacts and her talent for asking questions to unearth startling links between the past and present—links that suggest her childhood friend may not have been the Golden Girl she appeared to be. Pepper is forced to face her own regrets and unsavory emotions, if she wants to save Maddie’s life—and her own. 

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories.  Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

93 comments:

  1. Bacon, lettuce, and tomato salad with plant based bacon, boiled eggs, avocados, and ranch dressing.
    browninggloria(at)hotmail(dot)com

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  2. Mixed greens, tomato, cucumber, red onion and goat cheese with
    Greek dressing
    jtcgc at yahoo dot com

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  3. Mine's more a dessert but still called a salad- rhubarb salad or circus peanut salad, can't go without these.
    Excited for the latest book, congrats!
    kozo8989(at)hotmail(dot)com

    ReplyDelete
    Replies
    1. Rhubarb salad? Oh, do tell! Still a few stalks to harvest...

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  4. Mixed greens with tomato, cucumber, red onion, chick peas, broccoli,avocado, sometime I add chicken and spinach or whatever veggie I had around. mountainsr4me@hotmail.com

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  5. Kale, tomatoes, cucumber, and spinach with a light lemon vinaigrette dressing. saubleb(at)gmail(dot)com

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    Replies
    1. Love fresh kale and a lemon vinaigrette is perfect!

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  6. Mixed greens including spinach, cherry tomatoes, diced cucumber and peppers in a mild asian dressing. elliotbencan(at)hotmail(dot)com

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    Replies
    1. That dressing has my mouth watering!

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    2. I like any kind of pasta salad. I also like salad made with grape tomatoes, cucumbers, and avocados. cking78503(at)aol(dot)com

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    3. Pasta salad is indeed a classic summer dish!

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  7. I'm intrigued. Does the cabbage make it a "slaw"?
    I'm going to have to go research this. ; )
    libbydodd at comcast dot net

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    Replies
    1. The Free Dictionary by Farlex
      Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely-shredded raw cabbage[2] and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container.[3] Another way to make coleslaw is to use foods that already contain vinaigrette. Mayonnaise is also commonly used.

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    2. Love this! And yes, even without the research, I'd have said cabbage is the defining ingredient.

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  8. Congrats on the new book Leslie! This slaw with crabcakes is making me salivate...

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    Replies
    1. Thanks! I could use a plate myself right about now!

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  9. The book sounds great! These salad recipes are all making me hungry!
    My kids love grape salad in the summer - grapes with a "dressing" of cream cheese, sour cream, vanilla, sugar.
    mnbell93 (at) gmail (dot) com

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  10. Love this series! My go to summer salad is a giant bed of mixed greens, chunks of ham, chunks of pineapple, chunks of tomatoes, and a bit of crushed rosemary. The pineapples juices act as a salad dressing, but keeps the salad from getting too soggy.

    kimheniadis at gmail dot com

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    Replies
    1. Pineapple and rosemary -- what a great combo that I never would have thought of!

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  11. I LOVE my daughter in laws Macaroni Salad. It's the best I've ever eaten. I don't know what she does different but it's amazing.

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    1. This comment has been removed by the author.

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  12. I don't know that I have a go to salad. I enjoy them all & like to add grilled chicken or salmon to them.
    turtle6422 at gmail dot com

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  13. My mother-in-law makes the best macaroni salad! and I always try to re-create it with no luck. so my go to is a cold tri colored pasta salad. Thanks for the chance!
    Jess
    maceoindo(at)yahoo(dot)com

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    Replies
    1. Oh, we love tri-color tortellini salad! Not sure I ever posted the recipe here, but it's in, hmm, let me see -- Treble at the Jam Fest, where it goes to a picnic with Erin and her family.

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  14. I make an orzo salad with feta, english cucumber, kalamata olives, and red onion. The dressing is olive oil, lemon juice and minced garlic. YUM. Thanks for the giveaway! aut1063(at)gmail(dot)com

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    1. I love this one, too, and usually substitute zukes for the cukes. So good!

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  15. Not a salad person. cheetahthecat1986ATgmailDOTcom

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    Replies
    1. They can be almost anything -- you don't even need veggies! A fork. You need a fork. :)

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  16. A good pasta or shrimp salad will make my day!

    kpbarnett1941(at)aol(dot)com

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  17. I don't know about always being a go to, but it sure was good on a too hot to cook evening yesterday with not much in the fridge: Romaine, spinach, apples, celery, dried cranberries, hard boiled egg, and good old ranch dressing. ---sssusieqAThotmailDOTcom

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  18. Ours really isn't a salad. But cucumbers and onions soaked in salt water and then rinsed and covered with a brine of vinegar and sugar and water. Soooooo good. I have to make it at least once a month in the summer. valeriedlong (at) gmail (dot) com

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  19. My favorite summer salad is a corn salad my Mom used to make. Corn, green peppers, onion and celery in a dressing. Really refreshing.
    diannekc8(at)gmail(dot)com

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  20. I make jillions of salads and slaws, but this one is new to me, so I'll have to try it ASAP! Loved reading all the ones posted here. One of my personal go-to's is Tabbouli, aka bulgur with lots of parsley, diced cukes,halved cherry or grape toms, EVOO & lemon juice. Congrats on the book, Leslie! Looking forward to reading it. lola777_22 at hotmail dot com

    Reply