There’s a bit of a cupboard clean-out going on in my kitchen. I have one cupboard divided in half: one side for savory things, like rice, grains and canned goods and one side for baking stuff, sugar, coconut, etc. And the truth is, it’s getting a little crowded. Pretty much all my rice, grains and dried beans are stored in glass jars and some of them are nearing empty while still taking up a load of space. Something had to be done.

So when I spied a small amount of farro inside a recycled Adam’s peanut butter jar, I decided to take action and make it a part of dinner. The thing about farro is that it’s a chewy grain and takes nearly and hour to cook, so this salad does require some advance planning. But what I like about farro, is that once you’ve got some made, it keeps nicely in the fridge and you can use it in salads and soup to instantly add bulk and texture. And farro is very high in protein and fiber which is a good thing when talking salad. Please note that farro is not a gluten-free grain, but it does tend to be lower in gluten than other wheat, so those with very mild gluten insensitivities might be able to eat farro.

As for this salad, my husband and I both loved it. We loved the chew and nutty flavour of the farro and the arugula adds a nice peppery bite. The first night we ate this, we used some leftover diced roasted beets which lent a lovely sweetness to the dish. The next night, we were out of roasted beets, so I subbed in some of my homemade pickled beets instead, which was a very good move. But it was the creamy yogurt & tahini dressing that embraced everything and tied in all the flavours so nicely.

farro & arugula salad with beets
I tend to have a pro-acidic palate, so I used nearly a whole lemon here, but feel free to cut it down if you don’t want too much of a pucker.

3/4 c farro
1 T greek yogurt
1 T tahini
1 T olive oil
juice of 1/2 lemon (more or less depending on taste)
1 clove garlic, minced
salt & pepper
a drop of honey (optional)
arugula, rinsed & dried
1 large roasted beet, diced or 1/2 c pickled beets, diced
1/4 c feta or goat cheese, crumbled (optional)

1. Add farro to a small saucepan filled with boiling water. Let simmer over medium heat for 30 minutes, then turn down heat and simmer for 15-20 minutes more until tender. Drain & set aside to cool.

2. In a small jar, combine yogurt, tahini, oil, lemon, garlic, salt & pepper and honey. Shake until well blended. If you find the dressing too thick, add in a tiny bit of water to thin it out. Taste & adjust seasoning.

3. Divide farro into 4 bowls, top with arugula and beets and drizzle with dressing. Sprinkle with cheese, if desired.

Possibly related posts:

• dinner salad: farro & greens cranberry crunch salad
• beets in vinaigrette

I’ve been wanting to make caramel corn for years, but whenever I asked Cornelius if he wanted any, he always said no. Can you believe that I married someone who couldn’t care less about caramel corn? It just didn’t make much sense to me, so when I prodded him further he told me that he just didn’t like it. Crazy, right? He told me that his grandma made caramel corn and it was sticky and too sweet. I said, do I look like your grandma? Actually, I never said that, but you get the gist.

Me, I grew up with caramel corn….sort of. What I mean is that I grew up with a homemade caramel sauce that was pretty identical to the recipe below. But instead of baking the popcorn for an hour in a slow oven, my mom and I just poured the sauce over some popcorn and we called it done. Popcorn was always a last-minute snack so waiting for an hour didn’t make sense to our impatient bellies. Sweet? Yup. Sticky? Definitely. So I was curious to see what baking the caramel corn would do. Let me tell you that it does all the right things.

The resulting popcorn was light and crunchy – not sticky. It wasn’t too sweet and it had a hint of cayenne and a touch of salt. I leaned to more popcorn (12 cups opposed to 10 cups) and I loved it and surprisingly, Cornelius loved it too. I liked the triumvirate of nuts: pecans, pepitas, almonds. The pepitas especially were particularly rich and buttery and helped to make this popcorn off-the-hook amazing. This caramel corn also would makes a perfect gift in case you feel like sharing it around. Packed in a mason jar and tied with red and white twine it’s almost too cute to eat. Almost.

Don’t let the recipe length fool you. This is simple stuff and it’s worth every word and more. Pass it around or be rightfully greedy and stuff it into your face as soon as you can.

spiced caramel corn with pepitas, almonds & pecans
(adapted from Orangette)
10 – 12 c fresh popcorn, popped by any method
1 c packed brown sugar
1/4 c light corn syrup
6 T salted butter, melted
2 T water
1/2 t salt
1/2 t baking soda
1/4 t – 1/2 t cayenne pepper
2 t vanilla extract
1/3 c pepitas
1/3 c pecans, roughly chopped
1/3 c almonds, roughly chopped
1/2 t flaky sea salt

Preheat oven to 250F.

Once you’ve popped your popcorn (I like hot air popped corn – I’m a product of the ’70s!), go through and remove all unpopped kernels. Someone once told me these were called widows which just seems cruel. Dump popcorn into your biggest bowl – if you don’t have a big bowl, try your biggest stock pot.

In a medium saucepan, melt butter, brown sugar and corn syrup together along with 2 tablespoons water. Bring to a simmer over medium-high heat. Continue to simmer for 3-4 minutes, whisking often. If you’ve got a candy thermometer, it should read 250°F. Immediately remove from heat and stir in the baking soda, vanilla and cayenne pepper.

Quickly pour the hot caramel over the popcorn along with the nuts. Use a rubber spatula to distribute the caramel evenly by folding it gently. Transfer the popcorn onto 2 baking sheets lined with parchment paper or silpat mats. Sprinkle with sea salt if desired.

Bake for 1 hour, stirring often and turning the pans to make sure that the heat is evenly distributed, as the popcorn can burn if not watched closely. Remove from oven and let cool for 15 minutes. Gently break up popcorn and store in a tightly lidded container. Keeps in a tightly lidded jar for up to 2 weeks (or more), but like that’s going to happen.

Possibly related posts:

• chunks of temptation: salted caramel almond pretzel popcorn
• autumn sweets: salted honey caramel apples

I’ve always been fascinated with the idea of an egg cream. I mean, it’s a total misnomer since there is no egg or cream involved, but when I was little just the thought of a drink with eggs was not refreshing sounding at all. I threw up a little in my mouth whenever my brother would order an Orange Julius at the mall and an egg cream just sounded way worse to my 10 year old ears. Fast forward to last summer when I found myself with a bottle of chocolate syrup and cans of club soda. Hello, chocolate egg cream!

Really, it couldn’t be simpler – and it shouldn’t affect your gag reflex one bit. One, you need chocolate syrup. Traditionalists would say you NEED to use Fox’s U-BET chocolate syrup, but I found Smuckers to be just dandy. A homemade chocolate syrup would be great too! Two, you need milk. Milk should be cold, ice cold because warm milk is just gross and the opposite of refreshing. I’m sure if you wanted this to be dairy free you could try this with soy, rice or almond milk. If you do try it vegan, let me know how it goes! And the third requirement, seltzer water – but club soda will work in a pinch. If you were old-fashioned, you’d use one of those Mad Men era pressurized seltzer canisters, but a can of club soda still makes a fine, fine drink. Just give everything a big stir at the end and watch out so that it doesn’t over flow because this stuff can bubble up quickly! Now, if you want more of an adult beverage, throwing in an ounce of bourbon wouldn’t be out of line (see the kitchn for a chocolate milk bourbon version).

Now, the real reason I’m talking about Brooklyn egg creams is to ply you with a treat so you could help me with NYC tips! I’ll be in Brooklyn for 3 weeks this month and I need all the recommendations I can get. I can tell you that I’m well versed in NYC history after watching the 16 hour long New York documentary by Rick Burns but I need to know about all the other stuff. Like where’s the best happy hour? The best brunch? The best coffee? The best brew pub? The best IPA? The best burger? The best slice? The best healthy food? And because I like to travel on the cheap, these recommendations shouldn’t be fancy or hella-expensive – we are cheap, afterall. We’re planning on doing a lot of picnic-ing since that’s one way to cut down costs, so any well-stocked and well-priced grocery stores or food emporiums that I should know about, please let me know. And because NYC isn’t just about the food (no, really) I do plan on doing some sight-seeing too. We want to explore some of the outer boroughs. The Tenement Museum will be visited. As will the MOMA. And I’d love your recs for any cool music venues, photography/art galleries and spaces, cool walks and that kind of thing. Anything that is a touristy-must do?? Is the top of the Empire State Building worth it? We’ve never been before and it’s kind of like a dream to spend 3 weeks exploring and getting inspired. So please send me your comments and emails! I’d love to hear your must-do New York City tips!

elsewhere: Over at Poppytalk check out my Root and Ginger post for the perfect summer tipple.

brooklyn chocolate egg cream for 2
chocolate syrup
cold cold milk (not a typo, make sure that milk is cold!)
1 can of club soda or a bottle of seltzer water (open only when ready to pour)

1. Pour about 1 inch of chocolate syrup in the bottom of two pint glasses. If the pint glasses are chilled, that’s even better!

2. Pour about 2 inches of milk over top.

3. Top up with club soda, half a can for each glass – pour slowly because this stuff will really start to foam up! Stir with a long spoon and drink up!

Possibly related posts:

• rhubarb-limeade fizz & a nyc rundown
• coolio: coconut chocolate chunk ice cream + mexican chocolate ice cream

Growing up I was a picky eater. I remember on more than one occasion being held back at the table because I didn’t finish my plate. So I’d sit and wait until everything was quit and then I’d fill up my napkin with the offending food item and flush it down the toilet. Good riddance. Tomatoes made me gag. Raw onions were disgusting. Jello still makes my skin crawl. Don’t even let me think about melons. Cucumbers have always been on the oh-hells-no list. But then things began to change. A few years ago I was fine with a slice in my sandwich. It provided crunch and a subtle freshness that I appreciated. And then, I made tzatziki and a creamy dill salad and I was slowly coming around to its charms. It became a regular in other salads and as a dipper for hummus.

So now I can say with a clear heart and head that I’ve made progress on the formally hated food front. And I can provide a tip if you aren’t a cucumber fan either and want to become friends: when you cut into your cuke, scrape out the seeds with a spoon. That’s it. That watery mess is the equivalent of a textural heebee-jeebee and has no business near your salad.

Now, let’s get to this salad because it’s a good one. I whipped up a lovely Sunday lunch recently of roasted potatoes, breaded baked sole and steamed spinach, but I wanted a bit more flavour on the plate. This salad came to the rescue and provided a nice tart bite. The lemon shines and the dressing is tart but balanced with a bit of honey (though agave syrup would be a lovely substitution for a vegan salad). If I had fresh dill, I probably would have tossed some over top, but this salad needed no extra help.

elsewhere: At Poppytalk last week I made a rice noodle salad with shrimp and vegetables.

lemon, onion & cucumber salad
1/2 english cucumber
1/4 small onion, sliced thinly
1 lemon, zested & juiced
1 clove garlic, minced
2 T olive oil
1 t honey
salt & pepper

Cut the cucumber in half, lengthwise and scoop out the seeds if desired. Me, I scrape ‘em out every time. Slice into thin half moons and place in a serving bowl. Add the thin slices of onion to the bowl along with the lemon zest.

To make the dressing, combine the lemon juice, garlic, olive oil, honey and salt and pepper in a small lidded jar. Shake until combined. Taste and adjust seasoning if necessary. Pour over salad, toss, and serve.

Possibly related posts:

• creamy cucumber dill salad
• simple potato salad with lemon & cumin

This weekend we finally got snow, and while most of us Vancouverites are total winter wimps, I admit to loving my Saturday night in the snow. We walked to the newly renovated Waldorf to celebrate a friend’s birthday and by the time we walked the 9 blocks, we looked like abominable snow creatures. But being outside while the snowflakes covered everything, including ourselves, made the late night so much brighter and beautifully quiet. Snow on the west coast is a novel and fun thing, but only because I know it’s temporary. And this morning I was happy to discover that almost all of the snow has melted and the sidewalks are no longer slushy danger zones. Blasts of winter are best when they’re short-term which is why I love Vancouver’s climate so much.

This lentil dish is perfect for cold winter nights. It also contains fennel which has become one of my new favorite vegetables and is readily available all winter. If you wanted this to be a strictly vegetarian affair, just skip the sausage or trade in the meat for your favorite vegetarian sausage links and you’ll still have a fantastic meal. Serve with a crusty peasant bread and a bottle of red wine.

lentils with fennel & sausage
(adapted from Gourmet)
1 c dried French lentils
2 T olive oil
1 onion, thinly sliced
1/2  bulb fennel, sliced thinly
1/2 red pepper, diced
1 t fennel seeds, lightly crushed
1/2 t crushed chili pepper flakes
1 bunch kale, tough ribs removed & sliced
2 European-style sausage links, sliced
salt & pepper
1 T balsamic vinegar, or to taste

Add the lentils into a medium-sized pot and cover with lots of cold water. Cover and bring to a boil and then simmer until tender, about 20 minutes.

Meanwhile, heat the oil and saute the onion, fennel, red pepper, fennel seeds, and chili flakes until soft and fragrant, about 5 minutes. Sprinkle with salt and add in the kale and let that soften before adding in the sausage and let that cook for a few minutes, adding in some of the lentil water if it gets too dry.

Drain off most of the water off the lentils, but keep at least half a cup or so and add it all into the sausage, kale and fennel mixture. Stir in vinegar and toss everything together. Adjust seasonings if needed and serve with crusty bread. Makes 4 main course servings.

Possibly related posts:

• happy new year: pasta with sausage, kale and lentils
• french lentils with sausage, yogurt & pasta

This past week, I spent a lot of time deliberating an online boot purchase. You see, when it comes to buying something – online or off – I spend a ton of time researching and figuring out the pros and cons. I really, really wanted these boots (comfort & style, hello!), but I wasn’t sure if the fit would be right. Boots can be tricky – the heels can be too wide, the foot bed too narrow or they could be too tight in the calves. And because I couldn’t find a store in Vancouver to try them on, I decided in the end that it just wasn’t worth it. Especially since shipping to Canada is expensive and returns would bring a whole other headache. So I played it safe and I’m sadly bootless. However, there is one area in my life where I’m reckless – the kitchen.

Take this salad for example. I wasn’t planning on making a salad, it just sorta happened. I had prepped my cumin and lemon cauliflower and needed something else, stat. When I spied a box of mediterranean couscous in the cupboards, it seemed like the ideal accompaniment. I prepared it according to the package and then went rooting in the fridge for something else to make the meal sing. I found an onion, a red pepper, 1/2 a cucumber and some feta. A salad seemed like a logical choice, but realizing that the cauliflower would be done way before the couscous even started to cool seemed foolish. Why not a warm salad? I sauteed up the red onion and pepper, whipped up a dressing and threw in the cold, diced cucumber and the crumbled feta and the results were delicious. The vinaigrette hit all the right notes and the flavour was bang on. Pretty excellent results for a salad thought up on the fly. And the salad leftovers were fantastic the next day eaten cold out of the jar. If you wanted to add some additional protein, some chickpeas would be a smart choice.

elsewhere: Need a sweet but wholesome treat? Whip up some of these peanut butter oat balls that I posted at Poppytalk – perfect for kids, but just as easy going down when you’re past the legal age. And speaking of drinking, isn’t it time to add spark to your happy hour? Try this delicious blood orange & bourbon sipper, The New Newfangled over at ReadyMade (it packs a wallop!). Not foodie related, but a crazy story to say the least, I write about my love for Dr. Bronner’s soap company – check it out.

warm mediterranean couscous salad
1 c Israeli couscous
1 T olive oil
1/2 small red onion, diced
1/2 red pepper diced

1/2 cucumber, diced
1/3 c feta cheese, crumbled

dressing:
3 T olive oil
juice & zest of 1 large lemon
1 clove garlic, finely minced
1 t dijon mustard
1/2 t agave syrup or honey
1/2 t ground cumin
1/2 t dried dill
salt & pepper

Prepare couscous according to package directions (2 cups of water to 1 cup of couscous). In a small saute pan, heat olive oil and saute the red onion and red pepper until fragrant and just soft, a few minutes. Set aside.

Prepare the dressing by shaking all the ingredients in a small jam jar. Set aside.

When the couscous is done, toss with the onion and pepper and dressing. Toss again with the cucumber and feta and serve warm. Leftovers are great eaten from the fridge cold.

Possibly related posts:

• couscous & yam salad
• lemon & cucumber salad

I love making biscuits and the quest for a really light and flakey biscuit is like looking for the holy grail. It can be hard thing to achieve. But I recently spotted a biscuit recipe which was adapted from an old Betty Crocker recipe, so I knew there was some sort of history behind it.

The recipe seems pretty standard except for the addition of cream of tartar, which as an ingredient sits pretty much untouched in my cupboard. I was curious what this odd little addition could do to the biscuits. I pretty much stuck to the original ingredients, but I dropped out a teaspoon of sugar and added in some vinegar into my milk for a bit of tang. But when it came to the method of flattening out the dough, I remembered reading that folding and refolding the dough creates air pockets and fat pockets and that helps to create flakey biscuit layers. So I tried that approach – folded and refolded and refolded some more.

I’m not sure if it was the cream of tartar or the folding method, but these biscuits came out perfectly dreamy! See the flakey layers? The lightly golden and crispy outsides? The perfect tender crumb? Yup, these biscuits are pretty perfect and can be served with brunch alongside some poached eggs and jam and would also be a nice side to a soup or stew.

Once again – just a reminder that this blog is up for Best Canadian Blog at the 2011 Bloggies (a kinda super big deal) and I’d love your votes! Thank you!

the flakiest biscuit (aka biscuits supreme)
(adapted from the Ugly Green Chair)
2 c flour
4 t baking powder
1/2 t salt
1/2 t cream of tartar
1 t sugar
1/2 c cold butter, cut into pieces
2/3 c milk (I used almond milk + 1 t vinegar)

Preheat oven to 400F. In a large bowl, mix together the first 5 ingredients. Add in the cold butter and use your fingers to wear it down so the mixture looks like oats. Pour in the milk and stir around with a fork until the dough comes together. I found the dough to be a bit dry which worked out fine.

Turn out the dough onto a large cutting board and knead it into a ball. Flatten it into a rectangle shape and then fold it over into a square (2 folds). Flatten down again and keep folding a few more times. Shape into a rectangle  1/2″ thick and cut out biscuits into squares. I made tiny biscuits but you can cut them into how many you’d like.

Bake on a cookie sheet lined with silpat or parchment paper for 10 – 12 minutes or until slightly golden around the edges. If you make smaller biscuits, check on them sooner – within 8 minutes of baking.

Possibly related posts:

• i have reached biscuit nirvana: feather-light drop biscuits
• diner style: all-purpose biscuits

When I first heard the term Italian Wedding Soup, I assumed that it would be a big production. In my head, the soup would be simmered over the course of 3 days in a pot large enough to serve an army (or 300+ very hungry wedding guests). Luckily, that was just my over-active imagination talking because an Italian Wedding Soup couldn’t be easier to make. It’s also the perfect meal for these blustery rainy days. Yes, the rain and howling winds are back with a vengeance it seems but this soup is the perfect cure-all.

Wikipedia describes an italian wedding soup as a dish containing green vegetables and meat and so that’s what I did. I had some local organic ground beef and figured I’d spice it up with the addition of fennel along with all the usual suspects. And fennel was the perfect spice here as it gave these meatballs a unique twist. The rest of the soup came together quickly: kale, carrots, celery, onions, garlic and chicken stock. I used bowtie-shaped pasta, but orzo would be perfect as would any short pasta like macaroni. I should also note, if you have any Parmesan rinds laying about, add them to this soup for extra super flavour – just remember to remove them before serving or someone will end up with a mouthful of chewy cheese (not a bad thing, really).

If you want to keep things vegetarian/vegan, sub in vegetable stock and use your favorite veggie sausage cut into discs instead. Just remember to add the sausage near the end, just before the pasta is finished cooking as you just need to heat the sausage not cook it.

italian wedding soup
meatballs
1 lb lean ground beef (local & organic)
1 T fennel seeds, crushed
1 t Old Bay seasoning
1/4 cayenne pepper
1/2 t freshly ground pepper
1 t worchestershire sauce
2 cloves garlic, minced
1/4 t kosher salt
1 egg
1/4 c bread crumbs

1 T olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 t dried chili flakes
pinch of salt
fresh ground pepper
1 bunch kale, cut into 1 inch ribbons (tough ribs removed) & cut crosswise
6 c chicken stock
Parmesan rinds (optional)
1 c short or small pasta

Preheat oven to 375F. In a large bowl, mix together with your hands the meatball ingredients. If you find the mixture too sticky, add in more bread crumbs. Roll about a tablespoon of the mixture into balls and place on a baking sheet lined with silpat or parchment paper. Bake in the oven for 20 minutes.

Meanwhile, In a large stock pot, heat olive oil over medium-high heat and saute the onions and garlic until soft & fragrant. Stir in the celery, carrots and chili flakes along with a small pinch of salt and a good grind of black pepper. Let the mixture sweat for a few minutes and then add in the kale, stirring until it gets wilty. Remove meatballs from the oven and add to the pot. Pour in chicken stock and Parmesan rinds (if using) and bring to a boil. Add in the pasta and cook until the pasta is tender. I always throw in a few squirts of hot sauce into the pot, but that’s just me. If your pot needs more liquid, add in more stock or water and adjust seasonings before serving.

Possibly related posts:

• beat the clock: italian minestrone with beans, pasta and chard
• soup-ernatural: creamy chicken & vegetable soup

Caesar salads are something that I associate with being 18 or 19 years old. It was the sure thing I’d order when eating dinner out with a group of friends on a Friday night. A caesar salad and a gigantic sweet n’ sour blue cocktail. I’ve given up drinking blue lagoons (or anything that shockingly vivid), but it’s nice to have an old favorite hanging about now and then.

Garlicky, creamy and with bits of bacon and toasted croutons, what’s not to love? Sure it packs on the calories, which is why I only make this salad once in a while. Most caesars have raw egg and anchovies and while I’ve got no qualms eating it when someone else is making it, I’ve yet to try making a raw-egg dressing myself. So this dressing is a standby that is super simple to whip up and it tastes just as delicious. It’s also really easy to adjust. If you are vegetarian, cut out the bacon & use a worcestershire sauce that is vegan (Annie’s makes a good one). If you are vegan, use a soy mayo & leave off the cheese.

Elsewhere: Want to bring the Baja to your kitchen? Check out my post for some seriously awesome fish tacos with a cumin-yogurt crema over at Poppytalk.

simple caesar salad
1 head Romaine lettuce, torn
4 slices bacon, diced
2-3 thick slices of good bread, cubed
1 clove garlic, minced
4 T parmesan cheese, grated

Wash and dry lettuce, tearing into bite-sized pieces. Place in a large bowl and set aside.

Fry up bacon over med-high heat until crispy. Remove the bacon and set aside. Remove most of the bacon fat from the pan and add in the bread cubes and the garlic. Toss until bread gets golden and slightly crispy. Set aside and make dressing.

dressing:
2 T mayonnaise
1 fat clove garlic, crushed
1 t dijon mustard
1 big ol’ lemon, juiced
couple dashes worcestershire sauce
1/4 c olive oil
few good grinds of black pepper

Put the above ingredients in a jar, screw on a lid and give it a big shake. Pour over salad & toss until everything is coated. Add bacon, croutons and parmesan cheese and give everything one more toss. Serve immediately. Serves 4.

Possibly related posts:

• green and crunky: raw vegetable salad with yogurt-feta dressing
• root down: raw beet & carrot salad

I’m pretty proud of the above meal. It was whipped up in about 30 minutes and it used up a lot of perishables in our fridge. This meal was a great clean-out-the-fridge-cuz-we’re-heading-on-holiday fare. It’s true that the grits weren’t going to spoil, but I made them with the last of our carton of skim milk plus a remaining nub of Monterey Jack cheese. But this post isn’t about the steak or the grits…it’s about the broccoli slaw.

A short while ago, I tasted a pretty wonderful broccoli slaw at the Acme Cafe (a relatively new place in our extended neighbourhood). I liked the slaw better than my turkey sandwich and decided that I’d try out a version at home. Despite the fact that I generally don’t like raw broccoli, this slaw totally changed my mind. Don’t fear the raw green monster here – it adds a hearty crunch and goes so well with the pungent onions, the roasted almonds and the sweet dried cranberries. It looks like a charmer and it tastes even better.

broccoli crunch slaw
1 large head of broccoli
1/4 red onion, diced
1/4 c roasted almonds, coarsely chopped
1/4 c dried cranberries
2 T greek yogurt
2 T mayo
juice of 1/2 lemon (or the whole thing, depending on taste)
couple of dashes of hot sauce
a small squirt of honey
salt & pepper to taste

Use a large knife to thinly chop up the broccoli into a rough slaw. Dump into a medium sized bowl along with the red onion, almonds, and cranberries. Put the remaining ingredients into a small jar with a lid and shake. Taste & adjust seasoning if necessary. Pour onto broccoli slaw and toss until everything is coated.

Possibly related posts:

• dinner salad: farro & greens cranberry crunch salad
• early fall millet crunch salad