We have a winner, folks. I’m very happy to report the winner of the CSN Stores giveaway is none other than......drum roll please.......
Congrats, Geri! No one deserves it more. A more committed and caring doggy mama you will never meet. Of course, it was still all chance. See?
A big thanks to everyone who participated!
Well no surprise here, you all are ready for fall. Fragrant pumpkin breads, hearty squash soups, slow oven-braised meats, and the like. I've just got a few more end of summer recipes to share with you first. How lame am I? Torturing you with such deliciousness, it’s unconscionable, I know. But you know what? Sure, we’re all in a big rush to eat the fruits of fall, but San Diego is just not ready to let summer go. While enduring triple-freaking-digit temperatures this week, I was glad to have a nice cooling slaw in the fridge. Right next to my even coolingier beer. Naturally. So you East Coasters who are dealing with torrential downpours and beautiful foliage, well, you’ll just have to wait.
This broccoli slaw is pretty straight forward. It was actually one of those happy accidents. You know, when you buy broccoli at the store because it’s on sale and you love it in just about everything, and when you go to make something with it, you just kind of throw something together, whatever sounds good? Yeah, one of those happy accidents. I had some of that lovely vidalia onion fig sauce leftover from my awesomely delicious glazed pork, and turned it into a vinaigrette for the slaw. Good and gussied up with dried cranberries and toasted pecans, this slaw turned out better than anything I imagined when I first brought home that broccoli from the store. Don’t you love it when that happens?
I’m sure it will come as a shock to no one who reads this blog with regularity that I usually opt for a vinegar/oil-based dressing for slaws rather than drowning them in gobs of the devil’s condiment. Who needs fat when you've got flavor? And this one had some great flavor. The fig sauce really came through when mixed with the oil, vinegar, and lemon juice to make a nice, cohesive dressing. The sauce added all the complexity needed. No garlic, shallots, or any other finicky vegetable cutting or obscure spice procurement necessary! I’m very dressing-shy and will under-dress a salad or slaw to a fault, so feel free to double the recipe if you think you need more. Just remember you can’t remove it once you add it! Alternately, my slaws tend to be quite large in volume, so you could also cut that recipe in half very easily too. But then you won’t have as many leftovers. And trust me, you're going to want leftovers.
Vidalia Onion Fig Broccoli Slaw
Makes about 6 cups, or about 12 servings
1 1/2 lbs broccoli
5 medium carrots
1 cup dried cranberries
1 cup toasted pecans, chopped
For the dressing:
2 TB fresh lemon juice (about 1 lemon)
2 TB sherry vinegar (or white wine vinegar)
pinch of salt
pinch of ground black pepper
1/4 cup Stonewall Kitchens Vidalia Onion Fig Sauce
1/2 cup olive oil
- Using a food processor fitted with the grater blade, shred the broccoli and carrots. [If you don’t have a food processor (you poor thing!), a box grater will work, though is a bit more labor intensive.] Combine the shredded broccoli and carrots with the cranberries and pecans in a large bowl.
- In a small bowl, combine the lemon juice, vinegar, salt, pepper, vidalia onion fig sauce, and olive oil. Whisk vigorously until the ingredients are emulsified (i.e. the oil and vinegar are combined into a cohesive liquid). Pour the dressing over the slaw and toss until everything is well-coated.