Kitchen Adventures – Fall Apple Slaw

One of my favorite things about fall is that good apples are back, I mean REALLY good – crisp, sweet, tart apples!

Recently, I started adding apples to coleslaw for a seasonal (and surprising) twist on the standard barbecue side dish. The beautiful and brightly flavored version below is perfect when served with pulled pork, BBQ ribs or smoked beef brisket.

Favorite Fall Coleslaw


  • 1/2 Cup Mayonnaise
  • 1/2 Cup Plain Yogurt
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Lemon Juice
  • 2 Tsp. Sugar
  • Salt and Pepper to taste
  • 1 Shallot – Minced
  • 1 Red Cabbage, Sliced into thin ribbons. (Approx 10 – 15 oz)
  • 4 Large Carrots, Shredded (Approx 10 oz)
  • 2-3 Apples, Cored and Shredded or cut into matchstick Size Pieces * sweet-tart apples work best, I like to use Honeycrisp or Pink Lady.


In a large bowl, combine mayonnaise, plain yogurt (you can use greek-style yogurt thinned with a splash of milk), apple cider vinegar, lemon juice and sugar until smooth. Taste, then add freshly ground salt and pepper to your liking.

Once the dressing is prepared, add the minced shallot, shredded (or thinly sliced) red cabbage, shredded carrots, and apple (shredded or cut into matchstick sizes as described above) into the same large bowl as the dressing. **If you are pressed for time, you can use pre-cut veggies from the store. 

Toss the mixture gently until well combined. Cover, and refrigerate for at least one hour before serving so the flavors have a chance to combine.

Share this seasonal slaw at your next tailgate or end-of-the-season Barbecue. Enjoy!

Eat Your Veggies – Brussels Sprouts (with Bacon!)

Being able to eat well during the week means that I need to have a few tricks up my proverbial sleeve. I try to plan meals ahead of time, but so often – life gets in the way. Because of the unpredictable nature of life, I love veggies that can hang out in the fridge for a while, waiting to be turned into delicious side dishes on short notice!!

For me, as soon as the weather turns cooler,  Brussels Sprouts become the perfect fall veggie – they have a long-ish shelf life (as far as fresh vegetables go), and there are a ton of delicious and easy ways to prepare them. One of my favorite recipes for Brussels Sprouts involves bacon, onions and white wine.

Brussels Sprouts with Bacon, Onions and White Wine

  • 10 oz (or 1 Container) of Brussels Sprouts
  • 2-4 oz Bacon
  • 1/4 Onion or 1-2 Shallots
  • 1/4 C. White Wine
  • Balsamic Vinegar (the older the better!)
  • Freshly Ground Black Pepper



  1. Preheat oven to 350 Degrees F.
  2. Wash, trim and quarter Brussels Sprouts.
  3. Cut bacon into pieces (Lardon)
  4. Cook bacon on stove-top over medium-low heat in heavy bottomed (oven proof) pan until fat has rendered the meat begins to brown.
  5. Thinly slice 1/4 onion. Add to pan with bacon and cook until soft and browned.
  6. Add Brussels Sprouts to pan with bacon and onions and stir until sprouts are coated with bacon fat.
  7. Add white wine to pan and scrape up browned bits using wooden spatula.
  8. Place pan in heated oven.
  9. Roast for 10 minutes, or until the Brussels Sprouts are tender, and nicely browned in some spots.
  10. Serve hot – finished with freshly ground pepper, and a drizzle of Balsamic Vinegar (or squeeze of fresh lemon).

More than one suspicious, but polite, guest has tried this recipe and proclaimed themselves new fans of this much maligned veggie.

A quick note about bacon – I always have bacon in my freezer… a habit I strongly suggest you acquire! Instead of overcrowding the pan for extra weekend bacon that often gets thrown out, I only cook a few slices (2-3 per person), then wrap the rest of the package tightly, and freeze. You can cut off sections of the frozen bacon whenever you are preparing a dish that can benefit from Bacon’s salty, smoky presence. Enjoy!