We can’t wait for barbecue season to commence—brisket and pork sandwiches, hamburgers, hot dogs slathered in ketchup and mustard…YUM. But it’s important to balance out all of that rich, heavy meat with something bright and healthy. At your next backyard bash, try subbing out standard coleslaw for the Fennel and Asparagus Ribbon Slaw from Vegan Vegetarian Omnivore: Dinner for Everyone at the Table ($21;amazon.com), a new cookbook by Anna Thomas. “Use a mandoline to shave the fennel, and watch a hard bulb turn into thin, translucent ribbons,” writes the James Beard Award-winning author. Read on for her easy, elegant recipe.
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