Good Eating's Seasonal Salads PDF Download
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Author: Chicago Tribune Staff
Publisher: Agate Publishing
ISBN: 1572844264
Category : Cooking
Languages : en
Pages : 179
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Book Description
Good Eating’s Seasonal Salads is a collection of 90 delicious recipes from the Chicago Tribune’s Good Eating section that are perfect as exciting side dishes or full, healthy meals. Making use of fresh in-season ingredients, this eclectic assortment of salads features flavorful options for every month of the year. Salads range in style and substance, from practical and quick to creative and gourmet, light and simple to hearty and robust, and from classic stand-bys to unique innovations. Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book’s broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating’s Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes. Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating’s Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.
Author: Chicago Tribune Staff
Publisher: Agate Publishing
ISBN: 1572844264
Category : Cooking
Languages : en
Pages : 179
Get Book Here
Book Description
Good Eating’s Seasonal Salads is a collection of 90 delicious recipes from the Chicago Tribune’s Good Eating section that are perfect as exciting side dishes or full, healthy meals. Making use of fresh in-season ingredients, this eclectic assortment of salads features flavorful options for every month of the year. Salads range in style and substance, from practical and quick to creative and gourmet, light and simple to hearty and robust, and from classic stand-bys to unique innovations. Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book’s broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating’s Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes. Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating’s Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.
Author: Editors of Food52
Publisher: Ten Speed Press
ISBN: 0399578056
Category : Cooking
Languages : en
Pages : 160
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Book Description
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Author: Good Food Guides
Publisher: Random House
ISBN: 1409072533
Category : Cooking
Languages : en
Pages : 390
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Book Description
Salads don't have to be boring! With the fantastic choice of leaves and herbs on offer today, we now have the chance to create a wealth of delicious dishes. In Good Food Seasonal Salads, you'll find a huge variety of all-year-round salads devised by the team at BBC Good Food Magazine. Containing 101 recipes using seasonal produce, from Pesto Chicken and Potato Salad and Spring Salad with Watercress Dressing to Warm Salad of Chargrilled Courgettes and Salmon and Minted Green Bean Salad, there are plenty of exciting ideas combining intriguing ingredients and imaginative flavours. Each recipe is accompanied by a full page picture so that cooks of every ability can easily follow the instructions and achieve superb results every time. You may be looking for a light lunch, refreshing side dish or a more substantial supper. Whatever it is, there are lots of recipe ideas for delicious dishes in this handy cookbook.
Author: Nicky Corbishley
Publisher: Page Street Publishing
ISBN: 1624148263
Category : Cooking
Languages : en
Pages : 448
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Book Description
Say “Goodbye” to Sad Salads Gone are the days when salads were disappointing meals made with wilted lettuce and a few standard veggies. In Seriously Good Salads, Nicky Corbishley shares 75 of her favorite salads, all packed with fresh flavor, loaded with exciting toppings and covered with delectable dressings. Salad lovers looking for some extra protein to accompany their veggies will drool over Chipotle Chicken Cobb Salad, Salmon Sushi Salad and Chorizo and Lima Bean Salad. Other favorites, like Cheddar, Apple and Walnut Salad, Thai-Style Slaw with Peanut Dressing and Moroccan Couscous Salad with Orange and Apricot, are piled high with yummy cheeses, grains, nuts and more to keep you feeling full and happy. Nicky even includes fantastic fruit-based salads, like Orange Salad with Pistachios and Pomegranate, and all the tasty salad dressing recipes you could possibly want. With Nicky’s innovative flavor combinations and unique ingredients, it’s easier than ever to turn a boring side salad into a showstopper of a meal the whole family will enjoy.
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Niki Webster
Publisher: Bloomsbury Publishing
ISBN: 147296683X
Category : Cooking
Languages : en
Pages : 468
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Book Description
Inspired by her travels around the globe, Niki Webster gathers some of her favourite recipes together into this rebellious new book. You won't find any limp lettuce or boring old-school vegan dishes here. Expect to find all kinds of awesomeness, such as mouth-watering spicy Indian crepes; baked aubergine with cashew cheese and pesto; sweet potato, cauliflower and peanut stew; and chocolate cherry espresso pots. While a number of vegan and plant-based books focus on health, Rebel Recipes is unashamedly about taste; it's all about pleasure, vibrancy and flavour – food for the soul. Niki's delicious recipes are bought to life with photography from Kris Kirkham.
Author: Chicago Tribune Staff
Publisher: Agate Digital
ISBN: 1572844299
Category : Cooking
Languages : en
Pages : 207
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Book Description
Perfect for home cooks looking to entertain, Good Eating's Party Snacks and Appetizers is a collection of recipes both sophisticated and fun, all of which have been hand-picked from 25 years of award-winning Chicago Tribune food writing. Easy to prepare and elegant in presentation, these snacks, appetizers, desserts, and cocktails are terrific for any occasion, including book clubs, dinner parties, summer soirees, and more. Born from the Chicago Tribune’s own test kitchen, the recipes feature friendly introductions and conversational tips from experienced food editors. All the recipes are easy to find and logically organized under the following categories: dips and spreads, snacks, appetizers and small plates, savory tarts and pizzas, salads, breads, scones and muffins, cookies and bars, desserts, nonalcoholic drinks, and cocktails. Good Eating's Party Snacks and Appetizers is a go-to resource every home cook should have on the shelf, at the ready to add variety to any party or gathering. With quick and unique recipes like "Artichoke and Pesto Pizza" to "Apricot and Yogurt Parfait with Salted Pistachio Brittle," your guests will never want to leave.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Jenny Rosenstrach
Publisher: Harper Collins
ISBN: 0062080911
Category : Cooking
Languages : en
Pages : 329
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Book Description
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
Author: Laura Wright
Publisher: Penguin
ISBN: 0698409876
Category : Cooking
Languages : en
Pages : 427
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Book Description
The blogger behind the Saveur award-winning blog The First Mess shares more than 125 beautifully prepared seasonal whole-food recipes. “This plant-based collection of recipes is full of color, good ideas, clever tricks you’ll want to know.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following. The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
