A Year of Salads: 100 classics, hot, sides, fruit & light bowls for modern home cooks and elegant hosts (The Everyday Kitchen)

Product Description

A salad is not a punishment for something you ate yesterday. One hundred bowls built to be the thing you actually look forward to.It is 1:10 on a Wednesday afternoon. You open the fridge and there it is in the crisper drawer, the box of greens you bought on Sunday with the best intentions, gone soft and weeping at the corners. You meant to be the person who eats that. Instead lunch becomes whatever is fastest and beige, and by three you are hungry again anyway.What this book does that most salad cookbooks skip:• Ten base dressings you whisk in the same bowl you are about to eat from. No bottled dressing, no heavy mayo, no separate jar to wash• A whole chapter of warm salads for the months when cold food loses. This stays a book you cook from in January, not only in July• The craft that separates a crisp salad from a sad one: what to dry, what to salt early, what to dress last• Layering notes that turn the ones that hold into lunches you can carry, and plating notes for the nights people are watching• Complete nutrition on every recipe, calculated from USDA data: calories, protein, carbs, fat, fiber, sugar and sodium per serving• Badges on every page: HP, HF, GLP-1, LC, LS, GF, DF, EF, NF, V and Vg. The count is 96 egg-free, 94 gluten-free, 94 nut-free, 83 vegetarian, 81 dairy-free, 77 low-sodium, 70 low-carb and 66 vegan• No cheffy demands. No stand mixer, no dehydrator, nothing you have to order online. One bowl and at most one pan• Feta, olive oil, pistachios, halloumi and whole avocados live here without apology, right beside the lightest bowlsInside the five chapters, organized by the job the salad has to do:• CLASSIC SALADS: Chopped Chicken Caesar, Classic Cobb, Crisp Apple Celery Slaw, Carrot Orange Ribbons• HOT SALADS: Garlic Shrimp over Warm Greens, Griddled Halloumi with Minted Peppers, Roasted Beets with Orange and Dill, Toasted Barley with Charred Scallions• SIDE SALADS: Garlic Yogurt Cucumbers, Three Bean Herb Salad, Quick Pickled Red Onions, Arugula with Lemon Oil• FRUIT SALADS: Pear Pomegranate, Fig Honey, Apricot Pistachio, Cantaloupe Cucumber, Berry Mint• LIGHT BOWLS: Lemon Chicken Glow Bowl, Sesame Salmon Bowl, Teriyaki Tofu Bowl, Mediterranean Chicken Bowl• Plus ten base dressings, a seasonal produce map, a four week meal plan with shopping lists, a Troubleshooting FAQ, a Dietary and Allergen Index and a Storage GuideWho will love this book:• Anyone whose good intentions keep dying in the crisper drawer• Meal preppers who need lunches that stay crisp until Wednesday, not soggy by Tuesday• Cooks who want to eat more vegetables without feeling like they are on a diet• Households managing allergies, with 96 egg-free, 94 nut-free and 94 gluten-free bowls, all indexed by badge• Readers eating alongside a GLP-1 medication, where appetite is smaller and every bite has to work harder. The badges mark the protein forward bowls. Food, not medicine• Hosts who want a first course that earns the table• Vegetarians and vegans, with 83 vegetarian and 66 vegan recipes marked by badgeOne book, all year long. Cold crisp bowls when July makes the oven feel like an insult, warm salads out of the pan on a January night, fruit at breakfast and after dinner, a side that finishes the plate on an ordinary Tuesday, and color on the table the Saturday six people are coming.A gift they will actually use. For the friend who orders the salad and means it, the coworker with the sad desk lunch, the parent trying to get one more vegetable on the table.Part of The Everyday Kitchen collection by Emily Granton.Pull out your biggest bowl, and let's fill it.