When it comes to barbecues and picnics, broccoli slaw (or broccoli salad) is a staple. Usually loaded with mayonnaise, cheese,  and bacon, it’s not always a healthy choice, despite its namesake ingredient. This version fixes that.

I’ve kept this vegetarian, using dried cranberries and toasted almonds for texture. Then, I’ve subbed lowfat buttermilk and lowfat mayonnaise to cut some calories without sacrificing the creaminess of the dressing. Pack this for your Memorial Day picnic or barbecue and get ready to collect more than your share of compliments!

Broccoli Slaw
adapted from Smitten Kitchen

Yields: about 6 cups of slaw

Ingredients:
2 heads of broccoli (trimmed and cut into large chunks)
Note: you can also use bagged broccoli slaw for this
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk dressing:
1/2 cup lowfat buttermilk, well-shaken
1/3 cup lowfat mayonnaise
2 tablespoons apple cider vinegar
1 tsp. stevia (like Truvia)
3 tablespoons finely minced shallot

Directions:

1. Chop the broccoli into thin, bite-sized slices using both florets and stems. (You may want to peel the stems first with a vegetable peeler to make them more tender and less bitter.) You can also use a food processor slicer attachment for this, or a mandoline. Whatever works. Or open a bag of broccoli slaw that you’ll find in the produce section – it’s presliced.
2. Toss the sliced broccoli with almonds, cranberries and red onions.
3. For the dressing, whisk the buttermilk, mayonnaise, cider vinegar, stevia, and shallot in a separate bowl.
4. Pour the dressing over slaw, stir to combine, and season with salt and pepper to taste and then refrigerate. This can be made a day ahead with no issue.

It’s barbecue season…and if you need some fresh ideas to add to your grilling repertoire this year, here’s a great one. These teriyaki skewers are easy to assemble and the sauce is delicious…all real ingredients – nothing too hard to find – and so much better than a bottled version.

The classic combination of chicken, peppers, onions, and pineapple pairs perfectly with this sauce. And, you can make the sauce and assemble the skewers in advance to grill when your guests arrive. Any recipe that lets me do that earns extra points in my book!

You could serve these on a bed of brown rice, farro, or quinoa or skip the grains altogether if the skewers are enough for you on their own.

Teriyaki Chicken Skewers

Serves: 4

Ingredients:
4 skinless, boneless chicken breast halves – cut into 1″ pieces
1 large green bell pepper, cut into 1-2″ pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 1-2″ pieces
1 cup fresh pineapple chunks
wooden skewers

Teriyaki Sauce:
1 cup soy sauce
1 quart unsweetened pineapple juice
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon dry mustard
1 teaspoon white pepper
1/4 cup brown sugar

Directions:
1. To make the sauce, puree the sauce ingredients in a blender or with an immersion blender. Set aside. (Refrigerate if making ahead.)
2. Thread the chicken, green bell pepper, red bell pepper, onion, and pineapple onto the skewers and lightly brush with olive oil. (Refrigerate if making ahead.)
3. Preheat the grill. When hot, carefully place the skewers on the grill.
4. Brush the kebabs with the teriyaki sauce. Continue to do so as they cook and as you turn them frequently for about 15 minutes until done.

I don’t know about you, but breakfast in bed is not high on my list of Mother’s Day moments. Generally, I try to keep crumbs out of my sheets rather than inviting them in.

But sit me down in my favorite reading chair after church with a steaming mug of coffee while you simmer strawberries, bourbon and pure maple syrup to pour over my pecan pancakes before adding a dollop of homemade whipped cream??? Now THAT I can get excited about.

Here’s how to make it happen. Coffee not included, but if you want my reco, it’s Starbucks Blonde Veranda blend brewed in a French press with a heavy pour of cream. Perfection.

Mother’s Day Pecan Wheat Pancakes with Maple Bourbon Strawberries
adapted from Naturally Ella

Yields:  4 servings

Ingredients:

Pancakes
2 cups whole wheat pastry flour
1 cup pecan pieces
2 teaspoon baking powder
2 teaspoon salt
4 teaspoons pure maple syrup*
4 eggs
2 tablespoons walnut oil
1-1.5 cups milk

Sauce
3 cups sliced strawberries
½ cup bourbon
2-3 tablespoons pure maple syrup*

Whipped Cream
1/2 c. heavy whipping cream
1 Tbsp. powdered sugar

*please please please do not ruin these by using imitation maple flavored syrup. buy the good stuff. just trust me.

Directions:

1. In a medium skillet or pot, add bourbon and cook over medium heat until reduced by half. Add in strawberries and maple syrup, reduce to medium-low heat, and let strawberries simmer until soft and liquid has reduced, 10-15 minutes.
2. Beat the whipping cream and sugar in a bowl with an electric mixer till it thickens and stiff peaks form when you lift the beaters out of the cream. Set aside.
3. To make pancakes, lightly toast pecans in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until pecans are ground, but not flour.
4. In a medium bowl, combine ground pecans, flour, baking powder, and salt and give a good stir. In a separate bowl, whisk dry ingredients together with the maple syrup, eggs, oil, and ½ cup milk. Pour over dry ingredients, stir just until combined – don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
5. Heat a griddle. When griddle is hot (if you flick water onto the griddle, it should sizzle), take about ¼ cup of batter and pour onto griddle. Let cook for 1-2 minutes (until the pancakes begin to bubble slightly. Flip and let cook for another 1-2 minutes until pancakes are cooked through.
6. Serve topped with cooked strawberries and a dollop of whipped cream.