An I’m-Not-Cooking-Tonight Summer Fennel Salad

Approximate quantities: 4 fennel bulbs, thinly sliced; 2 d’anjou pears, thinly sliced; About a 1/2 cup maracona almonds, chopped and about 1/2 cup parmesan, shaved or grated dressed with the juice of 2 lemons, a sprinkling of a citrus white wine vinegar or I any simple, neutral vinegar, like apple cider, olive oil, salt and pepper

It’s also good with 1/4 cup or so of parsley, roughly chopped, but not necessary

It’s better if you can make it ahead and let it sit in the fridge—the fennel gets more tender, everything absorbs

Serves 2 as a main, 4 as a side

Vinegar-Based Coleslaw with White Cabbage

Based loosely on The Spruce Eat’s Carolina Slaw recipe.

Ingredients:

Head of cabbage, finely chopped or shredded
3 carrots, julienne or grated
3 celery stalks, thinly sliced
1 bell pepper, thinly sliced
A bunch, 6 or so scallions, thinly sliced

8 ounces apple cider vinegar
2 ounces neutral oil
1 heaping teaspoon mustard 
1 heaping teaspoon celery seeds
1 1/2 teaspoon salt
4 tablespoons sugar 

Finely chop the cabbage, red bell pepper, and celery — I used a mandoline slicer for this — and add to large mixing bowl

Grate or julienne 3 carrots and finely chop scallions and add to large mixing bowl

Combine vinegar, oil, mustard, celery seeds, salt, and sugar in small mixing bowl, whisk together to combine, and then pour over the vegetables and toss well

A Belated Saint Patrick's Day Salad

Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste

Serves two as a main.

Vinegar-Based Coleslaw with Purple Cabbage

Based loosely on Billy Parisi‘s recipe.

Approximate quantities: 1 head of purple cabbage, thinly sliced; 1 yellow pepper, thinly sliced; 1 orange pepper, thinly sliced; 1 red onion, thinly sliced; 4 carrots, grated; 3/4 cup of apple cider vinegar; 2 TBS of grainy mustard; 3 TBS of honey; 1/4 cup of olive oil; 1/4 cup neutral vegetable oil; 1 TBS of celery seed; 1 TSP of crushed red pepper flakes; Salt and pepper to taste