It’s even hotter today than yesterday – it’s about 6:30 pm, and still 98°! So today, instead of firing up the oven, I went for the grill.
Now, I love grilling. If I can cook it on the grill, chances are I have cooked it on the grill. Pizza, fruit, whatever! I grill rain or shine, all year long. I’ve been known to grill in the middle of winter in a snowstorm – totally worth it! I will admit, today I ditched the veggies only idea, and tossed a big ol’ hunk of moo on the grill. Yum.
I seasoned the steak with Chinese Five Spice, salt and pepper. I just recently started using the Chinese Five Spice, and the warm, cinnamon undertone of the spice was really good with the sweetness of the Mango-Citrus Slaw.
As you may remember, I got several heads of lettuce in my CSA box this week, so my first thought was to make coleslaw. I’m really not a fan of mayo-based slaws, so I was looking for something different, and I found this yummy recipe in the June issue of Everyday Food magazine (thanks for the subscription, Mom!).
It turned out to be a great recipe – nice and light, and easy to make. I added some red onions from my CSA box, and a few little peppers that Brian brought me this weekend to add another layer of flavor. The peppers were sort of a cross between a cubanelle and a banana pepper – not much heat, but tasty! Enjoy!
2 teaspoons sugar
1/3 cup rice vinegar
1/3 cup vegetable oil
2 navel oranges
1 large mango, peeled, pitted and cut into matchsticks
1 small green cabbage, shredded
salt and pepper
1/2 cup fresh cilantro leaves for garnish
In a large bowl, whisk together the sugar, vinegar and oil. With a sharp knife, cut away orange peel and discard. Working over the bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper and gently toss. Serve topped with cilantro.