A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 (12-ounce) bags broccoli slaw 2 tablespoons red onion, minced 2 tablespoons fresh dill, chopped ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 teaspoon

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 (12-ounce) bags broccoli slaw 2 tablespoons red onion, minced 2 tablespoons fresh dill, chopped ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 teaspoon

Yield: 8 servings.

2 (12-ounce) bags broccoli slaw
2 tablespoons red onion, minced
2 tablespoons fresh dill, chopped
¼ cup plain Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
Juice of 1 lime
Salt and pepper to taste

Pour broccoli slaw into a large bowl. Add red onion and dill.

In a small mixing bowl, whisk together yogurt, vinegar, sugar, mustard, and lime juice. Toss slaw together to make sure broccoli is coated. Season with salt and pepper. Mix well.

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This story was published on Mar 19, 2020

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.