April is all about celebrating the great outdoors in all of Mother Nature's glory. The sun is finally able to break through the clouds and warm your cheeks, much in need of a rosy glow. The breeze is still cool and playful and glorious flowers are popping up everywhere, even here in the middle of the desert. You just can't help yourself but to soak in as much of it as you possibly can, chores and 'To Do Lists' be damned.
April 22nd is Earth Day and April 23rd is National Picnic Day so the creative folks at Sunday Supper are sharing their favorite spring recipes to enjoy while picnicking in the great outdoors. I came up with my all time favorite picnic food, coleslaw. I make it a few different ways depending on my mood and what the main dish will be but stick to the same basic sweet and tart yogurt sauce.
This time I used thinly shaved baby Brussels sprouts instead of cabbage and diced gala apples and golden raisins to naturally sweeten up along with just a touch of local, desert honey. A small handful of shaved fennel really made this side dish the main attraction and had everyone slowly enjoying each and every bite.
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