Summer Slaw

It's summer time which means we have more time to spend outside - playing bocce or just sitting on the deck - ergo, I want to spend less time inside cooking when I could be soaking up the sun! So this recipe is a quick one that's perfect for nights when you're in a rush to get to rec league softball or vacation Bible school, want to savor the sunlight or your kitchen is just too damned hot.

I say my dad "invented" this broccoli slaw, only because he's the only person I've ever seen make it; personally, I didn't know pre-packaged broccoli slaw mix even existed. But since he first made this, I've been hooked!

It's a great side dish, but my favorite way to serve it is on top of tacos - especially fish tacos.

For anyone who hasn't tried fish tacos: get with it! They are delicious. Admittedly, I was skeptical at first, too. My first drinking (and alcohol poisoning) experience was after eating a whole mess o' catfish and I never looked at fish (or the store whose sidewalk I besmirched) the same. However, fish tacos can be made from almost any fish, or even shrimp, and are a much more light, delicate and to me, summery take on a Mexican favorite. Sometimes tacos can really weigh you down; just the toppings alone - refried beans, sour cream, cheese (cheddar or cotija), salsa and more - can fill you up. And personally I hate to feel super full in the sweltering heat. Fish, white fish varieties especially, are lighter proteins to begin with and they don't need as much dressing up. Lemon juice, a dash of hot sauce (we're a devout Cholula family) and broccoli slaw do the trick!

The broccoli slaw is incredibly easy and only five ingredients. First, you need a bag of broccoli slaw mix; which may be the most ingenious food product in years. I love broccoli, but usually only find florets raw at salad bars or cocktail parties with ranch dip; so what happens to all of the raw " broccoli trees"? They are sliced into tiny shreds for broccoli slaw! And they have the most amazing texture - it's airy and weightless. When you bite through a broccoli tendril it's like no food texture I've ever felt! A little slaw goes a long way, especially when you're cooking for two, so start with half of the bag - it's easy to whip up more, if when seconds are needed.

Next, add a glob of mayonnaise, or  for a healthy sub stirred, plain Greek yogurt. This is all about consistency and texture. I like my slaw more on the veggie side - not the sauce-heavy-side. So I start with about a tablespoon of mayo, stir it in and see how well it coats. You really only want a light (almost non-existent) coating on the slaw to help all the components stick to each other - and to add that trademark bitter zing of mayo.

Add a squeeze of lemon juice (I start with a tsp.) and a handful of chopped dried cranberries and a handful of (shelled) sunflower seeds. This step lends itself well to pantry-panic. If you're out of cranberries, add raisins (PRO TIP: if they're particularly crusty and hard, soak them for about 3 minutes in warm water and dry on paper towels, they'll plump right up!); for the sunflower seeds - which we almost NEVER have - you can sub any nut. I used chopped pecans last night, but we've used walnuts before, too. The crunch is necessary!

It's that easy!

The flavors merry so well together. The broccoli itself has a very subtle flavor since it's cut into such small, airy pieces, so the other ingredients can really shine. Lemon juice brings an acidic brightness that pairs well with the mayonnaise and the cranberries pop the whole dish. Their signature tart sweetness livens your tastebuds; while the buttery, earthy nuttiness of the sunflower seeds grounds you again. All of these flavors are perfectly in sync and play well to the subtlety and butteriness of white fish.

Our fish tacos - rolled up; and a buffalo chicken tostada (more on that later in my Buffalo'd special)

For the other taco components last night, we used a whole wheat tortilla (flour and corn work too - but be advised, corn tortilla sizes are limited) and a Gorton's fish filet. I know we'd make Betty Draper proud with our use of breaded "fish sticks" - but you really could use any fresh or frozen fish. Grilled pollock, flounder and of course, catfish are great in these.

Easy Broccoli Side Dish

Being Southern, I'm a firm believer that all dinners that aren't pasta or soup need to have at least two veggie sides - thankfully, I've weaned the requisite bread component. With that, I'm always looking for unique, healthy sides that are quick, easy and inexpensive. Often, we use frozen vegetable steam packs which are relatively low calorie and have more nutritional value (and flavor) than canned veggies but I love to incorporate fresh vegetable options.

The side I made today is incredibly easy - as easy as the two-step butternut squash puree, off the beaten path and pretty tasty. 

The flavor you get is nutty and rich, without the calories of a thick cheese sauce and is so customizable to your flavor of hummus. I used "original" and added a little extra minced garlic, so I know a garlic flavor would be great, red pepper would add a little extra pop and pesto flavored could also be good. Lemon should be a required ingredient for any broccoli (or steamed) dish because it brings a remarkable brightness that pairs nicely with the creaminess of the hummus. 

And of course, it's good for you! Steamed broccoli has minimal calories and most hummus are pretty low-calorie as well. You can even take this up a level to super-homemade by making your own hummus - check out this link for a great hummus infographic - super clean eats! 

I served this warm with breaded chicken breast tenderloins and rosemary carrots but it could also be refrigerated and served cold like potato salad, which would make a for a very refreshing summer side dish. 

Pay close attention, because this recipe will be over before you know it. 

Creamy Broccoli 

Ingredients:

3- 3 1/2 c broccoli florets

1/2 c hummus (any flavor, I used Sabra's original) - add more to make thicker, creamier 

salt, pepper, lemon juice to taste

Method:

Prepare broccoli - you can boil it, roast it, grill or steam it. ( I steamed ours until it was bright green and just fork tender). Toss the broccoli with hummus, a pinch of salt and pepper and a quick spritz of lemon juice. Enjoy warm or cold.