I offered to make some Chesapeake cole slaw (I hate cole slaw---the sweetness of it and the mayo mixed with cabbage is just not my thing---I do like vinegary slaws with no creamy element and just a smidge of sugar, but Jeannene likes regular slaw a lot and never gets it) and a pan of sautéed kale to round out the meal. Jeannene said the slaw was great, for folks who like that sort of thing, and we all loved the kale. For that, I just cut a bunch of kale in chiffonade and sautéed it in olive oil with garlic, shallots, capers, salt, pepper, and a squeeze of lemon juice until it was wilted & tender.
3/4 c. plain Greek yogurt
3/4 c. mayo
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. sugar
2 tsp. Old Bay seasoning (or similar)
A pinch of salt
A good grinding of pepper
1 package cole slaw mix (or 16 oz. shredded cabbage & carrots)
1/2 red onion, chopped
Whisk together everything but vegetables. Fold everything together. Ideally, allow to rest in the fridge for at least an hour----but we served it right away & it was just fine. Serves 8-10.