Fennel, with its distinctive anise taste, gives this slaw a zingy flavor. It is delicious served with barbecued pork ribs! INGREDIENTS: Dressing 1/4 cup unseasoned rice wine vinegar 2 tablespoons sherry vinegar 2 tablespoons sugar 3 tablespoons extra-virgin olive oil Slaw 2 large bulbs fennel 2/3 cup red onion, thinly sliced (about half of a...Read More

INGREDIENTS: 12 ounces fresh Brussels sprouts, shredded 1 large firm pear, diced 1/4 cup finely chopped red onion 1/3 cup dried cranberries 1/3 cup seedless red grapes, halved 4 ounces slivered almonds, toasted 3 tablespoons canola oil 3 tablespoons cider vinegar 1 1/2 tablespoons sugar 1/4 to 1/2 teaspoon salt 1/8 teaspoon dried pepper flakes...Read More

Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods. INGREDIENTS: Vinaigrette 2 tablespoons minced shallot
 1 tablespoon white wine vinegar
 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons extra virgin olive oil Salad 1 large...Read More

INGREDIENTS: Dressing 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar or honey 1 tablespoon whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper Slaw 4 cups shredded cabbage 2 tart apples, cored and shredded 1 cup shredded carrots 1/2 cup golden raisins (optional) METHOD: In a small bowl,...Read More