When I was a kid I hated black licorice and subsequently anything anise-flavored. Fortunately I was too young to drink Ouzo, but my mother thought it was a darn shame that I didn’t like licorice. Like most people, as I aged my taste buds changed and I developed a passion for the flavor of anise. Ouzo, Sambuca, fennel, and yes…black licorice (mmm, Good N’ Plenty!)

If you’re a fennel fan (that alone is fun to say), you’ll love this easy and delicious coleslaw. To me, plain old cabbage slaws are too often boring, drenched in mayo, or both. This version has the lovely sweet crispness of fennel and the creaminess of Greek yogurt. For best results, allow it to macerate a bit in the fridge before the final dressing. But if the natives are restless you can serve it immediately and still earn two thumbs up.

Click below for the recipe:

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I recognize that it’s not quite summer, but when we have a bout of fine weather there are certain foods that just scream al fresco dining.  My aunt Dolores has a beautiful backyard in Portola Valley, filled with flowers and blooming trees, and throughout the warm months she hosts the most amazing barbecues. She and her family spent many summers in Tuscany, so there’s always a touch of Italy on the menu. One of her staples, and the thing I look forward to the most (in addition to her killer grilled ribs!) is a colorful tomato salad – something I could fill up on alone it’s so delicious. I hesitate to call it a Caprese salad as there are always additional ingredients that push it just beyond the usual tomato-basil-mozzarella boundaries: pine nuts, red onion, avocado or Kalamata olives…sometimes it has it all.

In addition to fresh ingredients, there are three keys to making this simple salad beyond fabulous: excellent ripe tomatoes and really good, high-quality olive oil and balsamic vinegar. How beautiful is the simplicity of a vibrant and fresh salad! This one is a mouth-pleaser for sure.

Fresh sliced tomatoes, as red as you can get them!
Lots of fresh basil, sliced into ribbons
Fresh mozzarella, sliced
Pitted and sliced Kalamata olives, or any good-quality olive
High-quality extra virgin olive oil
High-quality balsamic vinegar
Cracked black pepper

Toss, serve and sit back to enjoy the mmmmmm’s.

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