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Cleaning up coleslaw. February 20, 2013

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Silence Dogood here. Our friend Ben and I love coleslaw. And it should be one of the healthiest foods you can eat. The problem is, it’s usually served in a creamy, sugary dressing that counteracts any health benefits and packs in the calories as well. Sure, it tastes great. But couldn’t slaw still taste great minus the creamy dressing?

I was determined to find ways to make a great-tasting slaw without the typical dressing and boost the nutritional value while I was at it. I knew it was possible! Slaw just needed the Silence treatment.

Here’s what I did. First, I replaced the usual green cabbage-carrot-red cabbage mix with broccoli slaw, which combines shredded broccoli stems with shredded carrots and red cabbage. The usual slaw mix is plenty healthy, but broccoli slaw (readily available packaged in the produce section) kicks the nutritional value up a notch by adding broccoli’s potent anticarcinogenic value.

Next, I mixed in plenty of minced red (Spanish) onion and chopped scallions (green onions), since members of the onion family are famous for fighting inflammation, which is now thought to be the root cause of diseases as disparate as heart disease and cancer. They also give coleslaw a flavor kick!

I added plenty of fresh-ground black pepper (also anticarcinogenic) and some RealSalt (unadulterated and mineral-rich). And I added crumbled gorgonzola cheese for a flavor and protein kick. (This is optional, if you want vegan coleslaw; otherwise, you could use crumbled feta or blue cheese instead of the gorgonzola, if you prefer them.)

Then I added extra-virgin olive oil and tossed everything well to combine flavors and coat the slaw with oil. Oil helps the body digest and utilize the nutrients in raw greens and veggies, and olive oil is heart-healthy. After chilling the slaw for a couple of hours to let the flavors blend, I topped it with mineral-rich pepitas (roasted pumpkinseeds) before serving for a delicious crunch.

Yum! My coleslaw was a success. But that’s just the beginning of the ways you can add healthy oomph to your coleslaw. Here are other suggestions:

* Use your coleslaw as a salad topper. It’s delicious over mixed greens and enables you to put a salad together in seconds: the packaged salad mix of your choice topped with a scoop of slaw. (I like to add balsamic vinegar and olive oil to the greens before topping it with the slaw, to make sure the greens are dressed, but this is optional.)

* Add diced red, yellow, orange, and/or green bell peppers to the slaw. Vitamin C and gorgeous color and flavor!

* Add healing spices like cumin seeds, black mustardseeds, caraway seeds, fennel seeds, and/or ground turneric to your slaw. (Turmeric will turn it yellow to orange, so be forewarned, but it has fantastic anti-inflammatory properties.)

* Crank up the healing heat with minced jalapeno or serrano peppers or Szechuan peppers, cayenne, or a splash of the hot sauce of your choice. This will spice up your coleslaw and give it a hint of Korean kimchee, the super-health food made from fermented cabbage.

* Add additional healing veggies like matchstick radishes, tiny blanched broccoli or broccoflower florets, sugar snap peas, and mung bean sprouts. Diced fennel bulbs also taste great in slaw. So does celery and, surprisingly, cucumber, all with proven health benefits.

* Mix in minced cilantro, parsley, dill, or fennel tops just before serving (and before topping with the pepitas). You’ll add a whole layer of flavor on top of whatever you’ve already put in, as well as lots of vitamins, making your slaw even more complex and delicious.

* Add fruit, like diced apple or pear, mandarin oranges, golden raisins, dried cranberries (“craisins”), or even diced pineapple to the slaw before serving.

That’s what I’ve thought of so far. How do you make your slaw healthy?

—‘Til next time,



Coleslaw with cilantro and scallions. January 15, 2013

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Silence Dogood here, offering my final entry in a series of posts on great coleslaws for winter. The ingredients in coleslaw—especially green and red cabbage, onions, carrots, shredded broccoli stalks, and olive oil—are incredibly good for you. And if you buy pre-shredded cabbage, carrots, broccoli slaw, and etc.—you can even buy pre-diced onion and bell peppers—making slaw is quick and easy, and you still get the health benefits.

What offsets those benefits are slaws doused in mayo, heavy dressings, and the like. I like to keep mine light. Not that I don’t often add crumbled cheese, especially in winter slaws, or even a little blue cheese or ranch dressing if I’m throwing together a super-quick coleslaw, but no mayonnaise, cream, or the like has ever touched one of my slaws. (See my previous posts, Coleslaw sees red, A rich winter coleslaw, and Fast, fresh coleslaw for other recipes.) As you’ll see, this coleslaw recipe has no cheese and nothing creamy: It’s all pure, healthy, tongue-tingling flavor. Vegans, listen up! There are more ingredients in this one than in my usual slaws, but putting it together couldn’t be easier. And it’s a great way to use the stems and fronds of fennel when you’re roasting the bulb or using it in a pasta sauce! Waste not, want not.

Silence’s Coleslaw with Cilantro and Scallions

1/2 large head green cabbage, shredded
1 large bunch scallions (green onions), chopped
1 large bunch fresh cilantro, chopped
4 stems fennel tops (fronds), minced
1 red bell pepper, cored and diced
2 tablespoons Trocomare or RealSalt
1 tablespoon mixed hot red and black pepper, ground
1/4 cup sherry vinegar, or more to taste
1/2 cup extra-virgin olive oil, or more to taste

In a large bowl, mix cabbage, red bell pepper, scallions, cilantro, and fennel. Stir in seasonings and oil and vinegar, mixing well to blend. Refrigerate for at least an hour to allow flavors to blend, then stir thoroughly and adjust seasonings before serving.

I hope you enjoy all these winter slaws as much as we do!

‘Til next time,


Coleslaw sees red. January 13, 2013

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Red cabbage and red onion, that is. Silence Dogood here, continuing my series of winter coleslaw recipes. This one is easy, very quick to make but very good and hearty, just right to accompany a warming winter meal. Mac’n’cheese, anyone? I call it Royal Coleslaw because both red cabbage and red onions are actually royal purple.

Silence’s Royal Coleslaw

1 head red (purple) cabbage, shredded, or 2 packages pre-shredded red cabbage

1 large red (Spanish) onion, diced

1 container crumbled blue, Gorgonzola, Roquefort, or feta cheese

1 tablespoon caraway, fennel, or cumin seeds, or to taste

fresh-cracked black pepper, to taste

salt (we like RealSalt), to taste

extra-virgin olive oil

bunch scallions (green onions), chopped (optional)

To make the slaw, mix the shredded red cabbage and diced red onion. Add the seeds of your choice, black pepper, and salt, mixing a second time. Add enough olive oil to coat the mixture. Gently add the crumbled cheese (if you prefer a milder flavor, use feta; otherwise, go for one of the others, which I prefer, as they stand up well to the red cabbage and red onion), tossing to mix. Taste and adjust seasonings, olive oil, and etc. as needed. Refrigerate for at least an hour to allow flavors to blend. If you’d like to add a splash of contrasting color, just before serving, sprinkle chopped scallions (including both the green and white parts) over each serving like confetti. Enjoy!

Note: This slaw is robust enough to stand up to considerable experimentation. You could add a pinch of chipotle powder to give it some heat, or a pinch of ground clove, cinnamon, or garam masala to add an exotic depth of flavor. (But in all these cases, just a pinch, please.) You could add fresh-squeezed lemon juice to give the slaw an acidic touch (which probably sounds awful but in fact perfectly complements the olive oil and crumbled cheese). You could add fresh-squeezed orange juice or golden raisins for a note of sweetness. You could even add diced pickled red beets to up the royal color scheme and add rich earthiness to the flavor. See what variations work best for you and your family, and have fun!

‘Til next time,


Fast, fresh coleslaw. January 12, 2013

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Silence Dogood here, continuing my winter coleslaw recipes with one that’s so fast and easy, it’s shameful it’s so good. One of the great conveniences of our day is ready-made fresh coleslaw, bagged and waiting in the produce department for you to pick up a bag, take it home, dress it, and serve. But of course, convenience comes with a drawback: These bags contain plenty of shredded green cabbage, but a sorry dearth of shredded red cabbage and carrots, and no onion whatsoever.

Fortunately, the solution is at hand in the form of bags of shredded purple (aka red) cabbage and carrots. You can even purchase containers of pre-diced onion, red and green bell pepper, and practically anything else you’d like to add to your coleslaw. But since I like sweet onion, such as Vidalia, Walla Walla, or Candy in my slaw, I prefer to buy a whole onion and dice it myself. If you’re wondering why I don’t simply buy whole heads of cabbage, red cabbage, a bag of whole carrots, and etc., sometimes I do. But sometimes, when it’s just me and our friend Ben at dinner and there’s only so much slaw we can eat, I prefer the ready-made option.

To make this slaw, I buy a bag of pre-shredded cole slaw mix, a bag of shredded carrots, and a bag of shredded red cabbage, along with a sweet onion and a bottle of chunky blue cheese dressing. (You could also use pepper ranch or cheese ranch dressing if you’d prefer.) I mix the bag of slaw fixings with half a bag of shredded carrots and half a bag of shredded red cabbage.

Then I dice half a sweet onion and mix it in, stir in half a bottle of dressing, add fresh-cracked black pepper and salt (we like RealSalt) to taste, throw in a splash of lemon juice, and stir well to mix. The goal is to coat the slaw ingredients, not drown them, so I always start with just a half-bottle of dressing and then add more if needed after tasting. Cover and chill before serving.

This is about the simplest slaw you can make. If you want to dress it up a bit, you can add some golden raisins (for sweetness) and/or pepitas, roasted pumpkinseeds, for crunch. You can add caraway seeds, cumin seeds, and/or black mustardseeds to enrich the flavor, or even toss in some fennel seeds for a sweet anise touch. (I’d recommend ading any of these seeds only if you’re using blue cheese dressing rather than ranch.) You could also shred half a fennel bulb and add it for a hint of licorice if you wished. All these add-ons are good, but the basic slaw is delicious as is. You’ll get no complaints and many requests for seconds, I promise!

‘Til next time,


A rich winter coleslaw. January 9, 2013

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Silence Dogood here. Many people think of coleslaw as a summer picnic dish, an accompaniment to fried chicken. But I love serving coleslaw in winter, when its hearty components hold up well to rich winter fare like thick soups, stews, creamy pastas, and potato dishes. It seems to me like the perfect winter salad, and takes advantage of a winter storage vegetable, the venerable cabbage.

Over the years, I’ve devloped many coleslaw recipes, and plan to share them with you this month. But for now, let’s start with a beautiful, flavorful slaw that I’ll bet you’ll have never tried and will love. (No worries, red cabbage lovers, a slaw just for you is coming up!) Incidentally, the “cole” in coleslaw refers to cole crops, which include cabbage, kale, broccoli, cauliflower and Brussels sprouts. I have no idea where “slaw” comes from. Any ideas?

Silence’s Green and Gold Coleslaw

1/2 large head green cabbage, shredded (you can substitute a package of prepared colseslaw greens if you’d prefer)
1/2 large sweet onion, diced
1 yellow bell pepper, diced
2 generous handfuls of yellow wax beans, ends removed and cut in thirds
1/2 fennel bulb, chopped
3 radishes, minced
1-2 tablespoons whole caraway seeds, to taste
1-2 tablespoons whole fennel seeds, to taste
fresh-ground black pepper, to taste
salt to taste (we like RealSalt)
1/2 bottle pepper ranch dressing
3 tablespoons lemon juice

Put shredded cabbage, radishes, yellow bell pepper, yellow wax beans, fennel, and onion in a large bowl; stir with a wooden or bamboo spoon to mix thoroughly. Add caraway and fennel seeds, salt and pepper, and lemon juice; mix well. Finally, add pepper ranch dressing and mix until all ingredients are thoroughly coated. Refrigerate overnight, or at least several hours, and stir again to mix before serving.

I hope you enjoy this coleslaw as much as our friend Ben and I do!

‘Til next time,


Wonderful winter coleslaw. November 20, 2010

Posted by ourfriendben in gardening, homesteading, recipes, wit and wisdom.
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Silence Dogood here. Most of us think of coleslaw (just slaw to us Southerners) as a summer dish, a cooling, crunchy salad to bring to picnics and barbecues. But with a few twists, it makes a great full-bodied, full-flavored winter salad, too, with lots of autumn color. That’s a great thing for gardeners and homesteaders, since cabbage, carrots, apples, and onions, the four main ingredients, all store so well over the winter.

Another great thing about slaw is that it’s so easy to make, and the flavor just gets better if you make it a day in advance. If I’m rushed, I’ll just pick up bags of pre-shredded red cabbage and carrots at the grocery to make the preparation even faster. I think this colorful slaw makes a perfect side on the Thanksgiving table. I hope you agree!

                     Carrot Cabbage Confetti Slaw

 1 package shredded carrots

2 packages shredded red cabbage

1 sweet onion (Vidalia, 1015 or WallaWalla type), diced

1 crisp apple (Granny Smith, Braeburn, Winesap, Honeycrisp, Ginger Gold, or your favorite), diced

1/2 fennel bulb, thinly sliced (optional)

1 carton crumbled Gorgonzola cheese (you could substitute blue or feta cheese if desired)

2 tablespoons cracked fennel seeds or 1 tablespoon each cracked fennel and whole cumin seeds

1/2 cup shelled sunflower seeds or pepitas

lemon or orange juice

extra-virgin olive oil and lemon juice, vinaigrette, or Greek salad dressing

salt (we like RealSalt) and lemon pepper or fresh-ground black pepper to taste

Sprinkle apple with lemon or orange juice immediately after dicing and toss well to prevent discoloration. Toss all ingredients well to mix. Then add 1/3 to 1/2 bottle dressing or drizzle on oil and lemon juice, stirring it in gently but thoroughly to just coat the slaw. Refrigerate, covered, until time to serve, then set out (still covered) for an hour before serving to bring the slaw to room temperature.

That’s all there is to it! I’m going to go make some right now. Yum!

                   ‘Til next time,


A coleslaw cavalcade. August 22, 2010

Posted by ourfriendben in recipes, Uncategorized, wit and wisdom.
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Silence Dogood here (again).* My friend Delilah noted the other morning that she’d harvested her last four cabbage heads and planned to make slaw, which is what we Southerners call coleslaw. (When I first moved to Pennsylvania and ordered slaw at restaurants, I was met with blank stares, even if it was on the menu. But of course it was listed as coleslaw.) Coincidentally, PChef over at www.SmartKitchen.com expressed interest in my contributing a guest post on the history of coleslaw for SmartKitchen.com. As summer winds down, coleslaw is clearly on people’s minds and menus.

That’s because it’s the perfect hot-weather use for cabbage: crunchy, cooling, delicious, easy to make, inexpensive, and good for you. What more could you ask from any dish? My researches turned up a fascinating history, and plenty of regional variants, including warm slaw and barbecue slaw (not a side dish to barbecue, but a Piedmont regional specialty that uses barbecue sauce on the slaw itself). You’ll have to wait for the SmartKitchen.com post for all the historical details—I’ll let you know when it goes up!—but I can tell you how it got its name and provide some yummy recipes here and now.

Coleslaw: What does that mean, anyway? From my horticulture background, I had no trouble with “cole”: The brassicas—cabbage, broccoli, Brussels sprouts, kale, and the like—are collectively referred to as cole crops. We learned that in class. But what does “cole” actually mean? And what about the “slaw” part?

Finding that out took me right to the founding of the American Colonies, or more particularly, to the Dutch founding of New Netherlands (you might know it by its later name, New York). Turns out, “coleslaw” is an Anglicanization of the Dutch koolsla, itself a shortening of koolsalade. A salad made from cole crops, or more specifically, cabbage. Early coleslaw was a simple combination of shredded cabbage, oil, vinegar, salt, and pepper, allowed to sit for a few hours to let the flavors marry, then served at room temperature.

However, even the Americanized word was hard for non-Dutch colonists to handle. Thus, by the 1800s, it was often referred to as “cold slaw,” much as iced tea is frequently called “ice tea” to this day, as if you were serving up a tea-flavored block of ice instead of an iced drink. Which in turn led to the creation of “warm slaw,” which was buttered and served with a garnish of hard-boiled egg.

Unlike many historic dishes, I think both the original Dutch koolsla and the Kentucky variant, warm slaw, would actually taste good. But let’s fast-forward to the wealth of coleslaws available to us today. Here are seven—count them, seven—easy, delicious coleslaws to try. Make ’em all and find your favorite!

Mind you, I’m not a snob when it comes to coleslaw. If I have a head of cabbage, I’ll use half and hand-shred it with my trusty Victorinox paring knife. But if I don’t have a head of cabbage on hand, or am in a hurry, I’m so happy there are now convenient bags of pre-shredded red cabbage, carrots, and “coleslaw” mix of shredded green cabbage with a little red cabbage and shredded carrot thrown in. I also love the bags of “broccoli slaw,” with shredded broccoli stems mixed with carrots and red cabbage, though I’ve never tried to use them in coleslaw. Instead, I mix a half-cup of broccoli slaw into my tossed salads to add some extra texture and cancer-fighting oomph.

But let’s get back to those slaws. When I’m pressed for time and want a super-fast, super-easy coleslaw, this is my go-to recipe. Yes, it sounds too good to be true, but it’s not only delicious, you should see how fast it vanishes from everybody’s plate.  

             World’s Simplest Slaw

1 bag ready made coleslaw (shredded green cabbage, red cabbage, and carrot, not a dressed slaw)

1/2 bag shredded carrots

3 tablespoons diced sweet onion

1/2 to 2/3 bottle or jar of chunky blue cheese dressing

Mix slaw, carrots, and onion in a bowl. The goal is to coat the veggies, not drown them, so start with 1/2 bottle or jar, mix thoroughly, and add more, little by little, if needed. If your family doesn’t like blue cheese, you can substitute pepper ranch or cheese ranch instead. Cover and chill until picnic or serving time; stir again to mix before serving.

The next slaw is almost as easy, but it uses lemon juice and olive oil instead of dressing. Fresh and lively! I got the recipe from Aunt Debbi of the wonderful blog, Aunt Debbi’s Garden (http://auntdebbisgarden.blogspot.com/). Thanks, Aunt Debbi!!!

            Aunt Debbi’s Cole Slaw

1 cabbage, shredded

2 carrots, chopped fine

juice of 1 lemon

1/2 cup olive oil

1 tablespoon sugar

1/4 tablespoon celery seed


Mix, refrigerate, mix again before serving, eat.

Let’s move on to some of my more elaborate coleslaws. But please note, as you read the recipes, that they’re easy, too. Bless coleslaw for being no more trouble to make, even in its more elaborate incarnations, than a tossed salad! The next one’s as beautiful as it is delicious:

           Silence’s Green and Gold Coleslaw    

1/2 large head green cabbage, shredded

1/2 large sweet yellow onion (such as Vidalia), diced

1 yellow bell pepper, diced

2 generous handfuls yellow wax beans, trimmed and cut in thirds

1/2 fennel bulb, diced

3 radishes, minced

1-2 tablespoons whole caraway seeds, to taste

1-2 tablespoons whole fennel seeds, to taste

1/2 bottle pepper ranch dressing

3 tablespoons lemon juice

salt (we like RealSalt) and lemon pepper to taste

Put shredded cabbage, radishes, yellow bell pepper, yellow wax beans, fennel, and onion in a large bowl; stir with a wooden spoon to mix thoroughly. Add caraway and fennel seeds, lemon juice, salt, and lemon pepper; mix well. Finally, add pepper ranch dressing and mix until all ingredients are thoroughly coated. Refrigerate, covered, overnight so flavors can marry, and stir again to mix before serving.

For a lighter slaw with a fresh, green taste, try this one:

              Coleslaw with Cilantro and Scallions

1/2 large head green cabbage, shredded

1 large bunch scallions (green onions), chopped

1 large bunch fresh cilantro, chopped

4 stems fennel tops (fronds), minced

1 red bell pepper, diced

2 tablespoons Trocomare or salt (we like RealSalt)

1 tablespoon mixed hot red and black pepper, ground

1/4 cup sherry vinegar, or more to taste

1/2 cup extra-virgin olive oil, or more to taste

In a large bowl, mix cabbage, red bell pepper, scallions, cilantro, and fennel. Stir in seasonings and oil and vinegar, mixing thoroughly. Refrigerate, covered, overnight, so flavors can marry, then stir again thoroughly before serving.

This next recipe is almost as easy as my World’s Simplest Slaw, and it’s both colorful and extremely healthy. But I’ve put it down here because it’s carrot-based, like the slaw that follows it. Needless to say, feel free to shred your own carrots and red cabbage rather than using the pre-shredded versions!

           Carrot Cabbage Confetti Coleslaw

1 package shredded carrots

2 packages shredded red cabbage

1 diced sweet onion (Vidalia, WallaWalla, 1015, or Candy), optional

1 carton crumbled gorgonzola cheese (or crumbled blue cheese or feta if preferred)

2 tablespoons fennel seeds (or caraway or cumin seeds if preferred)

1/4 to 1/2 cup sunflower seeds (shelled), to taste

Greek salad dressing, vinaigrette, or oil and vinegar

salt to taste (we like RealSalt)

Toss ingredients well to mix. Then add 1/3 to 1/2 bottle dressing, stirring in gently but thoroughly to just coat. Allow to stand, covered, for at least 2 hours so flavors can marry (or refrigerate overnight), then stir well again before serving.

Now for something a little more exotic: Moroccan carrot salad, which is really a slaw without cabbage. I found this online, but the original source was cited as Redbook:

           Moroccan Carrot Salad

1/4 cup fresh lemon juice

1/2 teaspoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1 10-ounce package shredded carrots

2 tablespoons chopped cilantro

1/4 cup raisins

2 tablespoons olive oil

In a large saucepan, combine lemon juice, sugar, cinnamon, cumin, coriander and salt. Add cayenne pepper and bring to a boil. Stir in shredded carrots and cook 2 minutes. Transfer mixture to a large bowl, and add raisins, olive oil and cilantro, tossing to combine. Cover and refrigerate until serving. Serves 4.

But wait, where’s that mayo-based MidSouth coleslaw I grew up with? The kind you often find done badly, tired, minced to death, flavorless and watery. Done well, a traditional MidSouth coleslaw is delicious, even if that mayo does sort of offset the healthy component of the shredded cabbage and carrots. But where could I find a really good recipe?

Rushing to my good friend Google, I took a look around, convinced that the Cook’s Country website wouldn’t fail me. But it didn’t come up when I searched. Paula Deen’s recipe did, though. Convinced that I would find classic Southern slaw, I clicked on it. But no… green bell pepper, onion, and many another ingredient that had never seen the light of day in authentic Southern slaw turned up in Paula’s ingredients list. I’m sure Paula’s slaw is delicious, but it’s not authentic. I continued to search, eventually coming upon a recipe for buttermilk coleslaw on Allrecipes.com that I think pretty much does the trick, though I have to say, I don’t think anybody ever put sugar in my coleslaw, especially not 3 tablespoons! And the slaw I grew up with never came from a package. But thank you, TC Steffey, whoever you are! Here it is:

                  Buttermilk Coleslaw

2 cups mayonnaise

1 cup buttermilk

3 tablespoons white sugar

1 teaspoon celery seed

1/2 teaspoon ground black pepper

1 tablespoon lemon juice

2 packages shredded coleslaw mix

In a large bowl, mix mayo, buttermilk, sugar, celery seed, pepper, and lemon juice. Add coleslaw mix and stir well to coat with dressing. Refrigerate for several hours to let the flavors blend before serving.

Is that enough coleslaw for you? If not, please send me your own favorite version. I think it’s something I could eat every day, at least until November!

                ‘Til next time,


* Our friend Ben has said that, if I don’t stop hogging the airspace here at Poor Richard’s Almanac, there are going to be “consequences.” But since he happens to love coleslaw as much as I do, he was willing to drop the threats for this post.

Fun food for the Fourth. July 2, 2010

Posted by ourfriendben in recipes.
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Silence Dogood here. The Fourth of July is coming, and that means picnics, grilling, food, and plenty of it! Do you know what you’re going to make? Potato salad, egg salad, deviled eggs, coleslaw? Maybe some pimiento cheese spread, refreshing gazpacho, or a big salad? How about a yummy summer squash casserole or crock of mac’n’cheese or a big vat of quick, crunchy hot-sweet refrigerator pickles?

Over the years we’ve been writing Poor Richard’s Almanac, I’ve posted a wealth of summertime recipes. We love them, and I think you will, too. So I’m going to do a post roundup here so you can find them. Just search the post title in our search bar at upper right. (Mind you, as I discovered, even if you type in the exact title, you may hit a few other posts before you get to the right one. But no worries—you can read the other posts and find even more great recipes, or just skip down to the one you’re looking for.)

I couldn’t decided how to organize this post—by type of food, or by post title with recipes listed for each post—so I’m going to do it both ways. That way, you can check out a post’s contents and see which ones appeal most to you, or look for a food (such as deviled eggs) and then see which posts have recipes for it. Either way, enjoy!

Let’s start with the posts themselves:

Perfect picnic fare: Silence’s Refrigerator Pickles, Caprese Salad, Quick Coleslaw, Deviled Blue Cheese Eggs

Time for potato salad: Mr. Hays’s Baked Potato Salad, Penn State’s American Flag Potato Salad, Janice Lichtenwalner Wetzel’s Favorite Potato Salad, Betty Lichtenwalner’s German Potato Salad, Mama Dip’s Southern-Style Potato Salad, Indian Potato Salad a la Silence

Silence makes coleslaw: Silence’s Green and Gold Slaw, Coleslaw with Cilantro and Scallions

Some eggcellent picnic fare: Silence’s Bedeviled Eggs, Delilah’s Egg Salad, Chard Quiche, Potato and Sugar Snap Salad, Veggies and Dips

Painless pickles, potato salad, and pimiento cheese spread: Mr. Hays’s Baked Potato Salad, Alice’s Primo Pimiento Cheese Spread, Silence’s Hot Sweet Refrigerator Pickles

Some celebratory salads: Silence’s Red, White and Blue Salad, Silence’s Simple Greek Salad, ‘Mater Madness

Super summer squash recipes: Silence’s Super Squash Casserole

The ultimate mac’n’cheese: Delilah’s Crock-Pot Macaroni and Cheese

A gazpacho rainbow: Silence’s Think Pink Gazpacho, White Gazpacho, Southwestern Yellow Gazpacho, Green Tomatillo Gazpacho, Red Garden Gazpacho, Red Bread Gazpacho with Avocado Salsa

Okay, let’s start again and list ’em by category:

Potato salad: Time for potato salad; Painless pickles, potato salad, and pimiento cheese spread; Some eggcellent picnic fare

Deviled eggs: Perfect picnic fare; Some eggcellent picnic fare

Coleslaw: Perfect picnic fare; Silence makes coleslaw

Egg salad: Some eggcellent picnic fare

Veggies and dips: Some eggcellent picnic fare

Pimiento cheese: Painless pickles, potato salad, and pimiento cheese spread 

Refrigerator pickles: Perfect picnic fare; Painless pickles, potato salad, and pimiento cheese spread

Salads (other than coleslaw and potato and egg salad): Perfect picnic fare; Some celebratory salads

Summer squash casserole: Super summer squash recipes

Macaroni and cheese: The ultimate mac’n’cheese

Gazpacho: A gazpacho rainbow

You’ll find a few recipe repeats as you look through these posts, since some recipes are so good and so appropriate I wanted to make sure they were available during picnic season. I know you’re going to love them! And please, share your Fourth of July favorites with us.

             ‘Til next time,