We’ve been taking our meals outside and the on the road recently, with sunny skies and weekend trips.  This supremely Crunchy Broccoli Stem Slaw with Hoisin Vinaigrette is a portable salad win. We love this slaw for its deeply satisfying crispness, starting  the brilliant use of thinly sliced broccoli stems, slivered red cabbage, bright carrots, crunchy peanuts and baked tortilla strips top off this slaw, with a punchy Asian inspired vinaigrette featuring hoisin and ginger. With a base of sturdy veggies, this slaw only improves as it sits, making it a prime work or school lunch, travel salad, or potluck dish. To cut down on prep time, you can grab a bag of pre-cut broccoli slaw mix at your local grocery.

Baked Tofu and Pickled Vegetable Rice Bowl is a modern version of one of my childhood favorites.  Growing up I was a very picky eater with a limited and perplexing range of favorites.   On the top of my list was fried tofu with ketchup, a crunchy and comforting dish.  I have happy memories of gobbling mounds of golden cubes dunked liberally with organic green tomato ketchup. To my parents great relief, my eating repertoire has evolved a bit since then, but my love for tofu remains. 

Paul on the other hand, has a grown-up aversion to tofu. Whenever I cook with tofu, he expresses a strong concern that I am covertly working to turn him into a vegetarian, his own personal horror! Despite himself, Paul scraped his bowl clean and gives this dish two thumbs up.