This recipe makes good use of broccoli's tougher stems, which are often cast aside in favor of the florets. The slaw is sympathetic to my strong dislike of mayonnaise, and friendly to the dearth of produce during winter months. Another advantage: it holds up quite well for lunch the day after it's made. —Rivka
4 as a side salad, 2 as a main dish
For the slaw:
Jonagold or other tart, crisp apples, cored and sliced thinly
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!