Summer is coming! Spring is here! I can wear shorts without feeling the need to amputate both of my legs! I mean, it’s not like it snowed on Monday and my car got stuck in the driveway or anything. Connecticut, you whack. With the lovely weather, I’m cooking up a storm and procrastinating on the gym when it ought to be the other way around. I recently started to desire eating meat again, so I roasted a pork butt and chopped it up for this spectacular sandwich.
Recently, Canyon Bakehouse, a gluten-free company, sent me a few of their items to try, and their burger bun seemed like the perfect vessel for the meat and this nifty slaw I whipped up with the Bedfellow one evening. The burger bun is delicious, definitely the best textured of any gluten-free bread I’ve had, Udi’s included. The flavor isn’t quite as buttery and rich as a classic potato roll, but the rest of the details are spot-on. It held up exceptionally well to the massive pile of slaw, avocado, and pork, and made for a delicious, if messy lunch.
Spicy, Smoky Honey Nectarine Slaw
Ingredients (makes about 4 cups)
1 white onion
1 bunch of cilantro, roughly chopped
1 jalapeno pepper
1 cherry pepper
4 tablespoons honey mustard (Maille is best)
2 tablespoons whole-grain mustard
2 tablespoons barbecue sauce or smoked paprika spice blend
1/4 cup apple cider vinegar
2 tablespoons honey
Salt and pepper to taste
1. Using a sharp knife or mandoline, slice the onions and nectarines into wheels, and then chop into thin matchsticks. Chop the cilantro finely and mix together. De-seed the peppers and chop finely.
2. Mix the dressing together and pour over the fruits and vegetables- it will last for up to a week in the refrigerator and can be used on sandwiches, plain meat, eggs, and more.