It’s a holiday week, and we’re eating hotdogs. To be honest, hotdogs have long been a favorite of mine, and our freezer is stockpiled, prepper-style, in case of a global shortage. We got sick of the soggy, too large buns and obvious condiments, and for this grilling season we’ve gotten creative and kicked out the bun, brought on the tortilla, and seriously ramped up the flavors for gourmet Loaded Hotdogs. We wanted to share our favorite flavor combination; where ketchup and mustard are supplanted by tart homemade quick pickled red onions, tangy guacamole, creamy queso fresco cheese, and if you are feeling decadent, crispy bacon.

We’ve been taking our meals outside and the on the road recently, with sunny skies and weekend trips.  This supremely Crunchy Broccoli Stem Slaw with Hoisin Vinaigrette is a portable salad win. We love this slaw for its deeply satisfying crispness, starting  the brilliant use of thinly sliced broccoli stems, slivered red cabbage, bright carrots, crunchy peanuts and baked tortilla strips top off this slaw, with a punchy Asian inspired vinaigrette featuring hoisin and ginger. With a base of sturdy veggies, this slaw only improves as it sits, making it a prime work or school lunch, travel salad, or potluck dish. To cut down on prep time, you can grab a bag of pre-cut broccoli slaw mix at your local grocery.