March 14, 2010
The snow piles have almost completely disappeared around here thanks to a week of sunshine and near 60 degree temperatures. What remains are a few slushy piles of white along the driveway where, less than a few weeks ago, mini mountains stood. The result of our snow plow. Our snow plow team, rather, known as Kyle and trusty sidekick Blue Shovel. They moved a lot of snow this year. Up and out by 5:30 am to make way for cars and early commutes to work. Working under the light of street lamps until 8 pm after a long day at the office, zigzagging back and forth across the drive in an attempt to make the following morning’s plow a little easier. Believe me, I offered to help. But to no avail. Kyle is a gentleman, through and through, and wouldn’t have me hauling snow. (After ten years he still insists on opening car doors for me. I’m a lucky girl.) And, on multiple occasions (read: daily) I insisted hiring a plow service would be worth its weight in gold. Again, to no avail. Kyle is a sucker for physical labor. He thrives on it and argues that as long as he is young and able enough to do it, he will. And that’s that.
We are both relieved to kiss the snow piles goodbye (fingers crossed we’ve seen the last of them). Though I’d argue this is the worst part of Winter’s end and Spring’s beginning. Happy as I am to see it melt, I’m not crazy about what the sparkling white snow leaves behind. Gray grass. Brown mud. Murky puddles. Crayola could name a really ugly brownish-grayish-blahish crayon color “March in Ohio”. Needless to say I’ve been craving a little bright green in my life. Enter Broccoli Slaw.
I’m always weary of perfectly wonderful vegetables drowned in mayonnaise-based dressings. Substituting nonfat plain yogurt for some of the mayo lightens it up and adds a nice tang. This is slaw perfection without the guilt (and the film left on your tongue by heavy dressings). The right proportion of vegetables and mix-ins to dressing ensures broccoli is the star of the show in all of its bright green glory.
Broccoli Slaw(Inspired by the kitchn)
- 2 heads of broccoli (about 7-8 spears)
- 1/2 cup thinly sliced red onion
- 1/2 cup dried cranberries
- 1/2 cup roasted salted cashews, coarsely chopped
- 1/3 cup light mayonnaise
- 1/3 cup plain nonfat yogurt
- 3 T fresh lemon juice
- 1 T sugar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground mustard
Coarsely chop the heads of broccoli. In a large bowl toss together the chopped broccoli, red onion, cranberries and cashews. To make the dressing, whisk together in a small bowl the remaining ingredients (mayonnaise through ground mustard). Pour the dressing over the broccoli mixture and toss to combine. Season with additional salt and pepper, if desired. Refrigerate for at least 1 hour before serving.
Makes about 7-8 cups.