Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (3)
Es demaciado bueno .
Made this last night and enjoyed it. I’d add more BBQ sauce next time and probably toss the broccoli slaw with a no fat vinaigrette to add a little more moisture.
I did not like the plain broccoli slaw so I mixed it with mustard and fat free dressing- was pretty good. I also had to cook the jackfruit in the BBQ sauce to get rid of some of the sour jackfruit taste. The pickled cucumbers, onions, and radish were delish. I ended up eating this as a sandwich on my toast but with those modifications it was very good. I thought the garlic toast would be weird with these flavors but it was good.