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Sacla' Big Book of Pesto: 70 deliciously different recipes
by Sacla UK LimitedPesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.
Sacramento Beer: A Craft History (American Palate)
by Justin ChechourkaHistorically speaking, Sacramento benefited from a gold rush, an agricultural boom and, more recently, a brewing renaissance. The region's craft beer scene exploded from six to more than sixty breweries in about a decade, and the roots of that culture stretch back more than a century. Before Prohibition, thousands of acres of local hops supplied brewers across the country. Local farms are once again taking advantage of the temperate climate. In 1958, the University of California-Davis started America's foremost brewing science program, producing some of California's top brewers. Rubicon's 1989 award-winning IPA was just the beginning for the current, innovative resurgence. Author Justin Chechourka explores the complexities and nuance of this fermenting heritage.
Sacred & Delicious: A Modern Ayurvedic Cookbook
by Lisa Joy MitchellSacred & Delicious is an award-winning vegetarian cookbook, a primer on Ayurveda (India&’s ancient wellness system), and a gorgeous food memoir that celebrates the healing power of food. Author Lisa Mitchell writes inspiring and clear prose about the power of the Ayurvedic system to sustain good health and reverse chronic health problems, recounting her own recovery. The book includes 108 recipes and more than 60 full-page color photos. Most of the dishes include vegan options, and all but two are gluten-free. Only ten of the recipes reflect traditional Indian cooking. The rest demonstrate how to apply the balancing principles of Ayurveda and the creative (yet subtle) use of spices to modern Western cuisines that many Westerners prefer. Mitchell shares the Vedic perspective on why food is sacred and how cooks can bring a sacred intention to their kitchen labors to approach food preparation as spiritual practice. Traditional blessings for food from various cultures are sprinkled throughout the book. In April 2019, Sacred & Delicious won silver medals in two prestigious book industry awards competitions: the IBPA Benjamin Franklin Awards (in the Body, Mind, Spirit category) and the Nautilus Awards (in the Food, Cooking, and Healthy Eating category). It also won the cookbook category in the Body, Mind, Spirit Book Awards and is a finalist in the Foreword INDIES Book of the Year Awards (to be announced in June).
Sacred Cow: The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet
by Robb Wolf Diana RodgersPUBLISHERS WEEKLY BESTSELLER We're told that if we care about our health—or our planet—eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise. Beef is framed as the most environmentally destructive and least healthy of meats. We're often told that the only solution is to reduce or quit red meat entirely. But despite what anti-meat groups, vegan celebrities, and some health experts say, plant-based agriculture is far from a perfect solution. In Sacred Cow, registered dietitian Diana Rodgers and former research biochemist and New York Times bestselling author Robb Wolf explore the quandaries we face in raising and eating animals—focusing on the largest (and most maligned) of farmed animals, the cow. Taking a critical look at the assumptions and misinformation about meat, Sacred Cow points out the flaws in our current food system and in the proposed "solutions." Inside, Rodgers and Wolf reveal contrarian but science-based findings, such as: Meat and animal fat are essential for our bodies. A sustainable food system cannot exist without animals. A vegan diet may destroy more life than sustainable cattle farming. Regenerative cattle ranching is one of our best tools at mitigating climate change. You'll also find practical guidance on how to support sustainable farms and a 30-day challenge to help you transition to a healthful and conscientious diet. With scientific rigor, deep compassion, and wit, Rodgers and Wolf argue unequivocally that meat (done right) should have a place on the table. It's not the cow, it's the how!
Sacred Soil: Biochar and the Regeneration of the Earth
by Ian Baker Robert Tindall David Shearer Frederique Apffel-MarglinA fascinating description of how utilizing the biochar embedded in terra preta, the recently rediscovered sacred soil of the pre-Columbian peoples of the Amazon rainforest, can cut our dependency on petrochemicals, restore the health of our soils, remove carbon from our overheating atmosphere, and restore the planet to pre-industrial levels of atmospheric carbon by 2050. The authors show that the rediscovery of terra preta is an opportunity to move beyond the West’s tradition of plunder and genocide of the native civilizations of the Americas by offering an invitation to embrace the deeper mystery of the indigenous methods of inquiry and to participate in an animate cosmos that gave rise to such a powerful soil technology. Sacred Soil, in recognizing the need for biocultural regeneration, takes a multi-disciplinary approach to the phenomenon of biochar soils, utilizing mythopoeic, historical, anthropological, and scientific perspectives to embrace the deep past, the vexed present, and the prospectus for our future. Coming at this crucial juncture in human history, the potential resting in biochar is also an open doorway into the indigenous ways of knowing that enabled the pre-Columbian Amazonian high civilizations to support a population of millions while leaving their lands more fertile than when they arose.
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
by Stephen Harrod BuhnerThis is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
Safe Food: The Politics of Food Safety (California Studies in Food and Culture #5)
by Marion NestleFood safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. The introduction of genetically modified foods—immediately dubbed "Frankenfoods"—only adds to the general sense of unease. Finally, the events of September 11, 2001, heightened fears by exposing the vulnerability of food and water supplies to attacks by bioterrorists. How concerned should we be about such problems? Who is responsible for preventing them? Who benefits from ignoring them? Who decides? Marion Nestle, author of the critically acclaimed Food Politics, argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power—and not always in the public interest. Although the debates may appear to be about science, Nestle maintains that they really are about control: Who decides when a food is safe? She demonstrates how powerful food industries oppose safety regulations, deny accountability, and blame consumers when something goes wrong, and how century-old laws for ensuring food safety no longer protect our food supply. Accessible, informed, and even-handed, Safe Food is for anyone who cares how food is produced and wants to know more about the real issues underlying today's headlines.
Safe and Effective Exercise for Overweight Youth
by Melinda S. SothernBased on decades of scientific research and clinical experience, Safe and Effective Exercise for Overweight Youth provides a scientifically supported and clinically relevant source of information that clinical health care providers, educators, public health, and fitness professionals may use to promote physical activity in overweight and obese yout
Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Top Allergens
by Malina Linkas MalkaniStarting with your baby&’s first bite, reduce the risk of food allergies and make mealtimes easy and fun with dietitian-approved tips and 80+ family-friendly recipes. How you feed your baby during infancy can lower the risk that they will develop food allergies as they grow. Starting solids with simple, wholesome finger foods and offering baby-friendly versions of common allergens like peanuts and eggs early and often helps encourage self-feeding, early motor skills, and lifelong adventurous eating. From the author of Simple & Safe Baby-Led Weaning, this accessible, practical guide to starting solids will empower you to safely introduce top allergens, navigate existing food allergies and intolerances, engage your baby in family meals, and build a balanced baby meal from recipes the whole family will enjoy. With easy-to-follow tips from pediatric dietitian and infant feeding expert Malina Linkas Malkani, this comprehensive handbook includes: A flexible 9-day road map for safely introducing top allergens Practical advice for navigating food allergies, intolerances, and sensitivities 4 weeks of meal plans to ensure your baby is exposed to top allergens frequently 80+ nutritious cornerstone recipes that will make meal prep simple and satisfy the whole family Guidance on balancing finger foods, purees, and breast milk or formula Tips to encourage your baby&’s oral motor development, palate expansion, caregiver bonding, fine motor skill advancement, and more Safe and Simple Food Allergy Prevention will help you sail through the process of starting solids and introducing allergens, streamline your approach to mealtimes, and feed your family with confidence and ease.
Safety Protocols in the Food Industry and Emerging Concerns
by Giovanni GurnariThis brief reports about safety protocols in the food producing industry. Hygiene, i. e. , the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
Safety, Health and Welfare in Agriculture and Agro-Food Systems: Ragusa SHWA 2023 (Lecture Notes in Civil Engineering #521)
by Marcello Biocca Eugenio Cavallo Massimo Cecchini Sabina Failla Elio Romano Remigio BerrutoThis book gathers the latest advances, innovations, and applications in the fields of agricultural biotechnology, agro-food systems and forestry, as presented by leading international researchers and engineers at the 7th International Conference on Safety, Health and Welfare in Agriculture and Agro-food Systems (SHWA), held in Ragusa, Italy, on September 6–9, 2023. The papers cover a range of topics such as agricultural assistive technologies, machine milking, animal welfare, sustainable livestock farming, work organization and logistic in agro-food supply chain, agricultural instrumentation and equipment, safety and health in building, agriculture 4.0, automation, occupational health, precision farming, effect of landscapes on human health, environmental safety, rural health, agricultural machinery, ROPS, augmented reality and IoT, cyber security. The contributions included in the book were selected by means of a rigorous peer-review process and offer an extensive and multidisciplinary overview of interesting solutions in the field of sustainable agriculture.
Saffron in the Souks: Vibrant recipes from the heart of Lebanon
by John Gregory-SmithFrom the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, Lebanon is a land of bold colours, exquisite flavours and hidden beauty. For this gorgeous book, John Gregory-Smith travelled the length and breadth of the country to bring back the very best of Lebanese cuisine. Classic streetfood, delicate pastries and little known Druze recipes are given John's signature twist, creating dishes that are bursting with flavour and sure to become star players in your kitchen. With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire its readers.
Saffron: Red Gold (Fountas & Pinnell Classroom, Guided Reading Grade 5)
by Linda LundbergAn Ancient Treasure Throughout history, saffron was—by weight—worth more than gold; and it still is. Coveted by emperors, merchants, herbalists, and warriors, saffron is the most expensive plant product in human history. Trace this mysterious spice from its ancient roots as it spread across civilizations, becoming a valued ingredient in perfume, recipes, and medicine. NIMAC-sourced textbook
Sake Confidential
by John GauntnerWith today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled.And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist? Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos. Includes: Sake Secrets: junmai vs. non-junmai, namazake, aging, dry vs. sweet, ginjo, warm vs. chilled, nigori, water, yeast, rice, regionality How the Industry Really Works: pricing, contests, distribution, glassware, milling, food pairing The Brewer's Art Revealed: koji-making, brewers' guilds, grading John Gauntner John Gauntner is the only non-Japanese certified Master of Sake Tasting. A resident of Japan since 1988, he has worked in the sake industry promoting and educating since 1994. Each year he conducts Sake Professional Courses for sake professionals and aficionados, and several of his students have gone on to open thriving sake shops, breweries, and izakaya in the United States.
Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More
by Amy PenningtonAmy Pennington will make you crave salads with these 75 recipes that feature not just greens with zesty dressings but also incorporate satisfying proteins, such as fish, chicken, eggs, cheese, and nuts, as well as other toothsome ingredients like grains and noodles, and even fruit. Simple, nutritious, and tasty, salads have moved from a side dish to main meals as people move towards healthier foods. Salad Days is organized according to how and when we eat--featuring grain bowls, fast and fresh salads, winter salads, noodle salads, fruit salads, cooling salads, and salads for a crowd--making it easy to identify just the right salad to satisfy a craving or occasion. With fresh greens as the base of each recipe, Salad Days offers creatively delicious ideas for 75 salads for every meal of the day, including breakfast!From the Hardcover edition.
Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season
by Pam PowellFrom the creator of Salad Girl Organic Salad Dressings, a collection of recipes for creating salads and dressings using organic, locally grown ingredients.Savor fresh, artisan salads throughout the year with Pam Powell, creator of delicious Salad Girl Organic Salad Dressings. With a focus on organic greens, cheeses, nuts, and fruits from local sources, these creative salads not only burst with flavor, they are good for you. Recipes include Pea Sprout and Strawberry Salad with Strawberry Rhubarb Vinaigrette; Fresh Fig and Mesclun Salad with Sweet Honey Vinaigrette; Kale, Sausage, and Warm Potato Salad with Maple and Hickory-Smoked Bacon Dressing; Moroccan Couscous and Chicken Salad with Curried Orange and Fig Vinaigrette and many more. Sixty color photos, colorful illustrations, a salad basics chapter, and a resource guide complete this fantastic collection of salad and dressing recipes.
Salad Love
by David BezDiscover 260 hearty, flavorful, and beautiful salads that can be prepared in a flash with little more than a knife and a cutting board. Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients. In Salad Love, he shares his favorite recipes from his yearlong experience. Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate. In summer, try Oak-Smoked Cheddar, Peaches, and Blueberries; for fall, savor hearty Roast Chicken, Quinoa, Red Pepper, and Peanuts; in winter, fuel up with Ham, Roasted Potatoes, Carrots, and Dried Cranberries; and in spring, enjoy Egg, Asparagus, Croutons, and Pecorino. Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year. From the Trade Paperback edition.
Salad Love
by David BezDiscover 260 hearty, flavorful, and beautiful salads that can be prepared in a flash with little more than a knife and a cutting board.Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients. In Salad Love, he shares his favorite recipes from his yearlong experience. Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate. In summer, try Oak-Smoked Cheddar, Peaches, and Blueberries; for fall, savor hearty Roast Chicken, Quinoa, Red Pepper, and Peanuts; in winter, fuel up with Ham, Roasted Potatoes, Carrots, and Dried Cranberries; and in spring, enjoy Egg, Asparagus, Croutons, and Pecorino. Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year. From the Trade Paperback edition.
Salad Love: Pasión por las ensaladas
by David BezCómo preparar una ensalada diferente, todos los días, en menos de veinte minutos. ¡260 recetas de deliciosas ensaladas para las cuatro estaciones del año! Los tiempos han cambiado. La distancia hasta el lugar de trabajo y los horarios laborales imponen un nuevo ritmo de vida. Así, tanto en las grandes ciudades como en las medianas y pequeñas, miles de personas, en vez de comer en casa a mediodía, toman un menú rápido, un bocadillo, restos de la noche anterior o cualquier apaño de última hora. Y la consecuencia, una alimentación poco saludable, repetitiva, insulsa y a menudo demasiado cara. David Bez no es un cocinero profesional, pero hace años, harto de comer mal en la oficina, y como italiano amante de la buena mesa, desarrolló un amplísimo menú de ensaladas apetitosas, nutritivas y fáciles de preparar en el entorno laboral.El resultado son estas 260 recetas de deliciosas ensaladas para las cuatro estaciones del año, concebidas a partir de un práctico y equilibrado sistema de organización de los ingredientes. Vegetarianos, veganos, omnívoros, pescetarianos o crudívoros, todas las tendencias gastronómicas encontrarán en esta biblia de la ensalada sus platos favoritos. Todos los seguidores de Salad Love prolongarán sin duda su afición a los fines de semana.¡Buen provecho! La crítica ha dicho:«El hombre que ha puesto de modo comer ensalada. Irresistible».Daily Mail «¿Quién dijo que las ensaladas son aburridas? Estas recetas rápidas, fáciles, sanas y deliciosas del nuevo libro de cocina Salad Love de David Bez transformarán tu hora de comer».Cosmopolitan«Nunca volverás a ver las ensaladas de la misma manera; hasta el más empedernido escéptico de las ensaladas se encontrará apuntando unas cuantas recetas para probarlas».Italia «El bloguero gastronómico David Bez nos ofrece un año de recetas de ensaladas de sobremesa para animar el almuerzo. Su herencia italiana y su carrera en diseño gráfico las hacen tan agradables a la vista como al paladar».BBC Good Food Magazine
Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love
by Wiley MullinsLooking for some fresh answers to the question, "What's for dinner?" Do you want an easy way to enjoy healthier meals? Look no further. Salad Makes the Meal shows you everything you need to know to prepare the best fresh, grilled, steamed, and roasted salad dishes with the ingredients we should all enjoy more often. These fast, one-dish meals will have you rethinking the old idea of salad bar. Packed with more than 75 main-dish salads, as well as plenty of starters, sides, and even dessert salads, you'll find a wealth of crowd-pleasing dishes like:- Thai Beef Salad with Soy-Lime Dressing - Oven-Fried Chicken Salad with Honey-Buttermilk Dressing - Stuffed Bell Pepper Salad - Pesto Pasta Salad with Grilled Vegetables - Chow-Chow Salad - Sugar Snap Salad with Corn and Cherry Tomatoes - Sweet Potato Pie Salad - Ambrosia Salad
Salad Pizza Wine: And Many More Good Things from Elena
by Janice Tiefenbach Stephanie Mercier Voyer Ryan Gray Marley SniatowskyA bright, bold and modern Italian cookbook packed with 115+ delicious mix-and-match recipes, plus a few goofs and somethoughts on creating a fuller life for yourself and the people around you.A different kind of cookbook, from a different kind of restaurant. The team behind the award-winning Montreal pizza joint Elena presents Salad Pizza Wine, delivering recipes for all of life&’s good things, with fresh, delicious and easy-to-recreate takes on modern Italian dishes, including:Elena&’s famous pizza If you could eat pizza every day and feel great, would you believe it? From heavy-hitters to off-menu pies, the secret to a pizza-filled life is in Elena&’s naturally leavened dough. Salads + Vegetables Like people, this book contains multitudes; you can stuff your face with pizza on the daily and take pleasure in eating vegetables with the seasons. Pasta Learn how to make two super versatile doughs and their multiple variations, and impress your loved ones with an all-star roster of favorite pastas. Meat + Fish Take your pick from weeknight-friendly recipes, dishes to save for special occasions and one once-in-a-lifetime adventure: the gargantuan Timpano, inspired by the classic film Big Night. Hoagies Who doesn&’t love sandwiches? Portable and easy to share with a friend, hoagies are also perfect for wrapping up all your tasty leftovers.Desserts End every meal on a high note with a series of serious sweet treats for beginners and advanced bakers alike. Go-Tos Lay the foundation for your home-cooking adventure with basic recipes that deliver big flavor, from crunchy toasted breadcrumbs and multi-purpose sauces to simple pickles and homemade cheeses.More than a collection of recipes, Salad Pizza Wine shares Elena&’s passion for natural wines too—the wine part of Salad Pizza Wine—as well as their goofs and thoughts on living a fuller life. The authors—Janice, Stephanie, Ryan, Marley—were part of Elena&’s opening team who came together, burnt out from years in the restaurant industry and ready to start afresh. Their answer was to create a restaurant that was also a healthy working environment (gasp). At Elena, it&’s all about making the most of a good thing—and the same goes for this book. Whether it&’s planning a dinner (salad, pizza, wine? pizza, pasta, dessert? salad, meat, hoagie?), or letting go of stuff that no longer serves you, Salad Pizza Wine encourages you to choose your own adventure—both in the kitchen and in life.Written in a self-deprecating, tongue-in-cheek style, this is a cookbook you&’ll really want to cook from, as well as to read. Because what&’s better than cooking beautiful food, being kind to those around us and laughing as we all try to figure it out?
Salad Recipes For Dummies
by Wendy Jo PetersonTap into the secrets of great salads, from sassy dressings to crispy, crunchy greens that awaken your taste buds. Salad Recipes For Dummies is packed with 150+ recipes for delicious salads for every lifestyle. Discover different ways to craft a salad, from zesty dressings to unique greens and grains. Explore the necessary tools to serve creative salads, from knife skills to a composed design. Get ready to globetrot, whipping up creamy salads from Eastern European to vibrant herb-focused Mediterranean main dishes and curried legumes inspired from India. Go from boring to bold with over 20 dressings. Skip the salad kits at the store and learn how to craft your own! Step beyond romaine and ranch with ideas for different base options (kale, watercress, or Swiss chard anyone?) eye-popping toppings, DIY salad kits, fruit salads, seasonal salads, and beyond. Leave the oven off and feel nourished with recipes like Lemon Orzo Pasta Salad, Cucumber Tomato and Goat Cheese, Italian Tortellini and Bean, German Potato Salad, Thai Bun Noodle Salad, Crunchy Taco Salad, and Thai Steak Salad. Hungry yet? Learn what top chefs know about crafting and preparing an amazing salad Make 150+ easy recipes for leafy salads, pasta salads, dressings, and more Prep ahead for healthy premade meal options—and skip the fast-food line Save time and money by creating your own salad kits and dressings Home chefs looking to elevate their salads will love the incredible ideas found in Salad Recipes For Dummies.
Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love
by Terry Hope RomeroDiscover the Way of the Salad Award-winning chef and Veganomicon coauthor Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status with more than 100 vibrant, filling entrees. This is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to: Spring Herb Salad with Maple Orange Tempeh Deviled Kale Caesar Salad Seared Garlic Chickpeas, Spinach, and Farro Seitan Steak Salad with Green Peppercorn Dressing Herbed Pea Ricotta, Tomatoes, and Basil Mushroom, Barley, and Brussels Harvest Bowl Tempeh Rubenesque Salad Pomegranate Quinoa Holiday Tabouli Seitan Bacon Wedge Salad and many more! With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy, and scrumptious. Praise for Terry Hope Romero "This is exceptionally good food for vegans, vegetarians, and the rest of us who are trying to eat a more sustainable, healthy, plant-based diet. " - Christian Science Monitor on Vegan Eats World "Exuberant and unapologetic. . . Moskowitz and Romero's recipes don't skimp on fat or flavor, and the eclectic collection of dishes is testament to the authors' sincere love of cooking and culinary exploration. " - Saveur on Veganomicon
Salad as a Meal
by Patricia WellsCulinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion-including more than 150 recipes and gorgeous color photographs. It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad-with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings-and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her ProvenÇal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today-and shows us with these exceptional recipes, including: Spring Salad: Asparagus, Peas, Beans, and Fennel Summer Salad: Green Beans, Toasted Nuts, and Cured Olives Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade Zucchini Blossom Frittata with Goat Cheese and Mint Quinoa Salad with Spinach, Parsley, and Spring Onions Chicken and Soba Noodles with Ginger-Peanut Sauce Lobster Salad with Green Beans, Apple, and Avocado Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand.
Salad for Dinner: Simple Recipes for Salads That Make a Meal
by Tasha DeserioSalad for lunch? Salad for dinner? It's easy - and delicious - to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike. Simple, yet sophisticated and showcasing the author's talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser-known salad fixings, preparation techniques (including make ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful salads of their own. Easy enough for one and special enough for a crowd, salads as a main course will be showing up on tables everywhere.