When I look back in the monthly archives on Kalyn's Kitchen, it's interesting to see that the things I'm cooking at certain times of the year have a definite pattern. For example, I obviously like to hold on to summer as long as I can, so every September I have Zucchini Recipes and Tomato Salads posted long after many bloggers have moved on to soups and pumpkin. I'm sure there will still be more zucchini and tomato recipes coming this year, but I hope I can get a little credit for this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa as a wonderfully season-spanning dish as we move from summer to fall. The recipe has a layer of crunchy spicy slaw and some avocado salsa for summer, topped by spicy green chile beef that cooks in the slow cooker for fall. I really loved this dish which I thought was just spicy enough to be interesting. The shredded beef is also something that could be served over rice or quinoa for people who don't care about low carb and/or aren't cabbage fans.
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