Four-pepper slaw with celery and thyme

by Caitlin Saniga

I served this salad alongside some crispy sesame-encrusted chicken tenders*, but this recipe would also go nicely with barbecue foods or burgers.

• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• salt and pepper
• 4 medium bell peppers (1 red, 1 orange, 1 yellow, 1 green), stemmed, seeded and thinly sliced lengthwise
• 1 celery stalk, halved crosswise and thinly sliced lengthwise
• 1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together the vinegar, mustard and oil; season with salt and pepper. Add the bell peppers, celery and thyme; toss to combine. Season to taste with salt and pepper.

Makes 4 servings.

Recipe adapted from: Everyday Food

Photo: Caitlin Saniga

*Recipe for sesame-encrusted baked chicken tenders

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Warm Brussels sprouts slaw salad

by Sarah Steimer

This slaw reminds me of my grandma's wilted lettuce salad (but luckily you don't use the bacon grease in this).

• about 20 Brussels sprouts
• 1/2 pack of bacon, about 10 strips
• 1 cup dried cranberries
• salt and pepper, to taste
• olive oil

Cook bacon until crispy and pat dry.

Cut Brussels sprouts in half and slice thin to achieve a slaw-like cut. Toss in a large pan with a few tablespoons of olive oil. Cook on medium heat, stirring occasionally until Brussels start to wilt and turn bright green, about 10 minutes. Add bacon, cranberries, salt and pepper. Continue to cook for about 5-7 minutes. Serve warm with toasted French bread.

Serves about six, as a side dish.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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