Summer Salads

Pulled Pork Sandwiches

Pancakes &


Spicy Mexican Slaw


4 C thinly-sliced green cabbage

2 C thinly-sliced red cabbage (you can use all green or all red cabbage)

2 green onions (or more), thinly sliced

1/2 C chopped cilantro, or more (you may use extra green onion if you’re not a fan of cilantro)



4 T mayo (or a little more if you like your salad with lots of dressing)

3 T fresh lime juice, more or less to taste 

1/2 t hot sauce, or to taste 

Salt to taste 


In small bowl or measuring cup, whisk together, mayo, lime juice and hot sauce. (Start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Thinly slice cabbage and green onions. Wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl. Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

Honey Mustard Brussels Sprouts Slaw


1 lb Brussels sprouts

1/3C slivered almonds, toasted (hickory smoked almonds would be great if you can find them)

1/3 C tart dried cherries or cranberries, chopped

1/3 C finely shredded Parmesan cheese

Honey mustard dressing:

¼ C extra-virgin olive oil

2 T apple cider vinegar

1 T honey

1 T Dijon mustard

1 garlic clove, pressed or mince

¼ t fine sea salt

Cut off tough ends of the sprouts and any browning outer leaves. Shred in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give a few extra chops for good measure.


If using raw almonds, toast over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.


Whisk together olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss shredded sprouts with almonds, chopped dried fruit, Parmesan and dressing. Taste and add another pinch or two of salt if it needs a little something more.


Serve immediately, or cover and refrigerate for up for 4 days. Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.

see our May 2020 issue for more recipes

Bourbon Bacon Pulled-Pork Sandwich

2 lb boneless pork loin

1 t garlic powder

1 t onion powder

1 t salt

1 t paprika

1/2 t pepper

½ t cumin

1/4 t cayenne pepper

1 C packed brown sugar

1 C barbeque sauce

1/3 C apple cider vinegar

1/2 C bourbon

8 slices bacon, cooked and crumbled


Place pork loin in bottom of slow cooker. In a small bowl mix together garlic powder, onion powder, salt, paprika, pepper, cumin and cayenne. Sprinkle seasoning mixture over meat and massage into all sides for 1 minute.


In a medium bowl, mix together brown sugar, barbeque sauce, apple cider vinegar and bourbon. Pour over pork loin. Cook on Low for 8-10 hours.


Shred the pork using two forks. Mix in cooked and crumbled bacon. Serve immediately or refrigerate until ready to use.

Grilled Cheese Pulled Pork Sandwich

4 lb pork shoulder bone in

Dry Rub:

1/4 C brown sugar

1 t ground sage

1/2 t kosher salt

1/2 t black pepper



1/2 C water

1/2 C balsamic vinegar

1/4 C honey

1 T cornstarch

1/2 t ground sage

Pinch of red pepper flakes


Roast in oven: Mix together dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast, covered, at 225° for 6 hours. (See Note 1)

In a small saucepan add sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.


In last hour of roasting, uncover several times and baste with sauce. Internal temp should be 205°.

Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich.


Slow cooker: Mix together dry rub seasoning in a small bowl. Rub all sides and press to adhere spices to pork. Place in slow cooker sprayed with cooking spray for 6 hours. (See Note 2)


In last hour of cooking, baste several times with sauce.


Remove bone and shred with fork. Pour remaining sauce over meat in slow cooker, mixing to coat well. Serve as is with a side dish or in sandwich.



1—Roasting allows meat to caramelize and get an outer bark (crispy, crunchy bits). When 6 hours are up, test if fall-apart tender by wiggling the bone; if it slips away easily from meat, it is done. If not, cook for another 10 minutes and check until bone is easily pulled. 


2—Slow-cooking method does not caramelize the meat with a crunchy outer bark, but is just as tender. I pull bone from pork and shred meat in cooker. Pour remaining sauce over and stir to mix.

see our June 2020 issue for more recipes

Apple Whole-Wheat Waffles

with Sugar Plums

1 ½ C all-purpose flour

½ C whole-wheat flour

2 t baking powder

½ t salt

2 T firmly-packed brown sugar

1 t ground allspice

2 oz pecans, chopped

2 eggs, separated

¾ C milk

1 T molasses

4 T unsalted butter, melted and cooled

2 crisp apples, peeled, cored and coarsely chopped


Sugar Plums:

6 ripe plums, quartered and pitted

4 oz spiced brown sugar (see poppy seed pancake recipe)

2 T unsalted butter

Freshly-squeezed juice of ½ lemon


To make sugar plums, put quartered plums and spiced brown sugar into a bowl and toss to coat. Melt butter in a small skillet over medium heat until it foams, then add all plum pieces and gently sauté until caramelized. Add lemon juice to loosen butter syrup and set aside to keep warm while preparing waffles.


To make waffles, put all-purpose and whole-wheat flour into a large bowl, add baking powder, salt, sugar, allspice and pecans and stir well.


Put egg yolks into another bowl, add milk, molasses, and cooled melted butter and beat well. Add flour mixture, stir well, then stir in the chopped apples. Put egg whites into a clean bowl and beat with a wire whisk until stiff peaks form, then fold gently into waffle batter with a metal spoon.


Depending on size of the waffle iron, spoon about ½ cup of the batter into preheated compartments, making sure each batch has lots of apple. Cook until crisp, about 3-5 minutes.

Serve waffles immediately, topped with warm plums and plenty of sticky plum juice.

Gingerbread Pancakes

1 ½ C all-purpose flour

2 t baking powder

½ t baking soda

½ t salt

2 t ground ginger

2 t ground cinnamon

1 t ground cloves

2 eggs

¼ C firmly packed brown sugar

1 C buttermilk

2 T molasses

4 T unsalted butter, melted and cooled

For serving: warm apple marmalade and cool sour cream


Sift flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a bowl. Put eggs and brown sugar into a second bowl and beat well with a wire whisk. Beat in buttermilk, molasses, cooled melted butter and ½ cup water. Add flour mixture and beat once or twice until almost smooth.  Don’t overwork the mixture—remember: lumps are good.


Heat prepared griddle or skillet over medium heat. Reduce heat. Pour about 2 tablespoons of batter into the pan, spread with back of a spoon and cook in batches of 3-4 for 1 minute over low heat, until small bubbles begin to appear on surface and underside is golden brown. Turn over and cook other side for 1 minute. Transfer to a plate and keep warm in low oven while you cook the remainder.


Serve with warm apple marmalade and sour cream.



3 T unsalted butter

3 baking apples, peeled, cored and sliced

Grated zest of ½ lemon

½ C firmly packed brown sugar

Makes 8 oz


Melt butter in large saucepan over low heat and add apples, lemon zest and 2 tablespoons water. Cook apples until soft and pulpy, then press through a sieve into a bowl. Beat in sugar, return mixture to a clean pan, and boil until you have a thick puree. Cool slightly and serve or store in refrigerator for up to 2 weeks.

see our upcoming September 2020 issue for more recipes


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Red Wing, MN 55066






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