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The vegetables are julienned and then combined with the balance of ingredients. The flavors need to meld for an hour before eating. Our initial impression was this salad needed something more. I seasoned with salt and pepper, though not called for in the recipe. I added more pepper and more celery seeds to amp up the flavor and that seemed to work. I think of this more as a refreshing salad that’s filling, yet is low calorie, good but I’m not sure I would make again. It needs more flavor, perhaps red pepper flakes or maybe pickle the radishes before adding to the slaw. All things to consider.
I also had an additional zucchini leftover. While I could have prepared a side dish for supper, I opted to try Melissa Clark’s recipe for Olive Oil Zucchini Bread that I found on The New York Times/NYT Cooking website. For the recipe you’ll need grated zucchini, light brown sugar, olive oil (you could use safflower or canola oil too), plain Greek yogurt, eggs, vanilla, all-purpose flower, salt, baking soda, baking powder, ground cinnamon, nutmeg, grated lemon zest and chopped walnuts. The bread came together without any problem. Grated zucchini, is mixed with sugar, olive oil, yogurt, eggs and vanilla. In a separate bowl, the dry ingredients are sifted together. The ingredients are then folded into the wet along with the walnuts. The bread bakes for 40 to 55 minutes. Once the cake cools for 10 minutes, it’s removed from the baking pan and cooled completely before cutting. What a delightful bread. The blend of spices gave the it a wonderful flavor. The lemon zest added a bit of brightness while the nuts added some crunch. The crumb was dense, but it was light tasting, both my husband and I loved the zucchini bread. I can see making this recipe again. In the June/July issue of “Garden and Gun Magazine,” a mention was made of Chef Edward Lee of Louisville new cookbook “Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey.” My husband always had a fondness for bourbon and in the last few years, I have acquired a love of it too. When I read that Chef Lee had several recipes posted online on “G&G,” I couldn’t wait to find them. The recipes he shares included Bourbon Glazed-Chicken Wings, a twist on French onion soup and a salad with a bourbon-peach vinaigrette. For Father’s Day, I decided to try the chicken wings for my husband. For the wing portion of the recipe it calls for 4 pounds of whole chicken wings, canola oil, smoked paprika, kosher salt and granulated sugar. For the glaze: bourbon, sorghum syrup, brown sugar, apple cider vinegar, Tabasco sauce, soy sauce, crushed toasted peanuts and scallions for garnish. In lieu of special ordering sorghum syrup, I substituted molasses in its place. I prepped the wings ahead of time and just let them hang out in the refrigerator. I also made the glaze ahead and reheated it just before needing it. The wings are baked on a sheet pan at 400° for 20 minutes; then the temperature is raised to 450° to bake for an additional 10 minutes. I took half the wings and put them in my Dutch oven pot and poured some of the glaze over them. Using tongs, I made sure the wings were evenly coated before returning to the baking sheet. I did the same with the last batch. Instead of returning them to the oven, I placed the wings outside on my preheated gas grill to obtain a little charring. When done, I plated and garnished with just the scallions. I placed some reserved glaze in a small bowl to dunk the wings in. These wings were fabulous! Definitely needed to finished on the grill for flavor and char. They were tender and the glaze really enhanced the flavor. My husband really enjoyed them. The wings are a great “do a head” with just a little bit of attended time while finishing on the grill.
Kohlrabi Radish Coleslaw
From “Fix me a Little Lunch” website Servings: 4 Ingredients 1 kohlrabi 4 - 5 radishes Juice from 1/2 lime 1 tablespoon white wine vinegar 1 tablespoon olive oil Pinch sugar Pinch salt Pinch celery seeds 1 tablespoon freshly chopped parsley Instructions Directions Julienne the kohlrabi and radishes. Combine with all ingredients from lime juice through parsley. Refrigerate for an hour or more to let flavors blend. 
Olive Oil Zucchini Bread
By Melissa Clark, The New York Times/NYT Cooking Time: 1-1/2 hours Yield: One 8-inch loaf Ingredients Butter, for the pan 1½cups/185 grams grated zucchini ⅔ cup/140 grams light brown sugar ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola) ⅓ cup/80 milliliters plain Greek yogurt 2 large eggs 1 teaspoon/5 milliliters vanilla extract 1½ cups/190 grams all-purpose flour ½ teaspoon/3 grams salt ½ teaspoon/3 grams baking soda ½teaspoon/2 grams baking powder 1½ teaspoons/4 grams ground cinnamon ¼ teaspoon/1 gram ground nutmeg 1 teaspoon/2 grams finely grated lemon zest ½ cup/55 grams chopped walnuts (optional) Preparation
Bourbon-Glazed Chicken Wings
Recipe by Edward Lee April 9, 2024 “Garden & Gun Magazine” and “Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes” YIELD: 6 SERVINGS INGREDIENTS FOR THE WINGS: 4 lb. whole chicken wings 2 tbsp. canola oil 1 tbsp. smoked paprika 1 tbsp. kosher salt 1 ½ tsp. granulated sugar FOR THE GLAZE: 2 cups bourbon ½ cup sorghum syrup ½ cup brown sugar ¼ cup apple cider vinegar ¼ cup Tabasco 2 tbsp. soy sauce ¼ cup crushed toasted peanuts, for garnish ½ bunch scallions, thinly sliced, for garnish PREPARATION
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