In the winter it's definitely chicories and citrus. Especially when I'm in New York in the winter. It's funny because I think that people who are new to cooking seasonally don't realize that citrus is such a winter thing. And it is such a gift. Such a bite of sunshine when we all really, really need it. Another personal favorite is the mandarins and cream, which also appears on the front cover. This recipe challenges the accepted definition of a salad: Can peeled mandarins covered with burrata, olive oil and salt really be called a salad? Apparently so. While this dish could easily get a meal off to a great start, it can also make for a delightful dessert for the ultra-sweet-averse among us. In her first cookbook, our friend tosses salads together in a whole new way: They're irresistible, exciting, and delicious any time of day.” Martha Stewart Living I got this book as part of my Hardcover Cook quarterly cookbook subscription and loved salads so was excited to try the recipes. Got through three recipes - two were meh and one was just vile - that it's a HARD pass from me.

Martha Stewart Beets, Tomatoes, and Cilantro - Martha Stewart

Gorgeous array of veggies and easy-enough-sounding technique. Every salad gets its own full-color picture to tempt.Don’t wait for the stars to align—find the perfect drink for your astrological sign with the Mixology of Astrology, by Allure magazine’s go-to astrologer, Aliza Kelly Faragher. I was excited to start this book because I was hoping for some exciting takes and ideas about eating salads/vegetables more. However, while there are definitely some interesting and inspiring salads in the book, on the whole it is very un-approachable. Her voice as a writer is privileged stoner/surfer girl who’s into spirituality. Kinda Gwyneth Lite. Depending on my mood, I found that anywhere from lovely and transcendent to eye-rolling and grating. But no matter my mood, the recipes were fabulous. Recipes are meh-it feels like the author went more towards niche/hard to source ingredients rather than doing anything revolutionary to the salad genre. What about people who want to eat more veg on a budget? This author either doesn't care or is tone-deaf enough to not realize the inaccessibility. stars. My current rating is solely from reading the book - I have not yet made any recipes. I'll update my review (and maybe rating?) as I cook through it.

Salad Freak: 3 fresh and colourful recipes to help you eat Salad Freak: 3 fresh and colourful recipes to help you eat

I started just taking all the scraps home and surviving off those scraps and making my own meals. And slowly but surely, everything I make came to be a kind of a salad. I just love to eat as many vegetables as possible with a little bit of protein. And I think in the book, I really stretch the definition of a salad. It's not just going to Sweetgreen and getting a huge bowl of kale, it's anytime you're eating in that style of just ‘light, fresh, and truly delicious.’

RF: We’re sharing your Matzo Fattoush recipe, which I'm so excited about. Can you tell me about the inspiration there? I didn't even realize until I read it in a review that the book has six recipes with peas. So I obviously really like peas. They just feel like the most spring ingredient to me. I like experimenting with different kinds: raw English peas, sugar snap peas, whatever. With salads, it not only has to do with the visual, but it also has a lot to do with texture. In all the citrus salads, sometimes I want them cut as a wheel, but sometimes I like them supremed. And it's not only because it's beautiful, but it's really delicious that way. I think supreming citrus is something that anytime I teach someone how to do that, it truly blows their mind. And once you start doing it at home, I think that it becomes habit. I got this from my local library (in Idaho!) and tons of this doesn't apply since the ingredients just aren't available, or are too specialized. I really wish books would push for local foods (local Idaho oils include canola, safflower, mustard, rapeseed, sunflower, and flax), rather than telling everyone to buy the same stuff from a place in Europe or South America.

Salad Freak: Recipes to Feed a Healthy Obsession - Goodreads

Things I was less wild about: It's totally bougie. Like, there are play lists involved, mindfulness reminders, things like that. How I eat my salad and how the author eats her salad can be two totally different ways - like she's talking about mindful chopping, and maybe I'm angry and want to rage chop? Either way is OK (I think). And unless you've got some really unique suggestions (like Marcus Samuelsson does in some of his books), I don't want to know what you're listening to. Let me start by saying this is a spectacularly beautiful cookbook. The photography and design are gorgeous and just invites you to get in the kitchen and start preparing. I'm eager to make a few recipes and I love how it's organized by season -- great for when you're preparing for a trip to the fresh market. I also appreciate the author's approach of food preparation being a ritual, a sort of meditation that reminds you that you're caring for your body because these ingredients taste good, not because they're "good for you." I'm always hesitant with anything salad related to see how fatphobic it is and I was pleased to read how this salad book focuses on the lovely ingredients and flavors, nothing else. A Love Letter to I’m Sorry and a Tribute to Funny Moms in 3 Bits By Annie Berke September 6, 2023 | 11:48am Companion Planting Is the Key to a Thriving Vegetable Garden—Here's How to Pair Varieties to Deter Pests and Attract PollinatorsIn a cast-iron skillet, heat one tablespoon or so of olive oil over medium-high heat. Once the oil begins to shimmer, add your chard stems. Cook until they begin to get tender, about three minutes. Add the chard leaves, and cook until wilted but not too much, still green but softened, about two minutes. Squeeze the juice from the zested lemon into the pan, stir the greens around a bit, and then remove them with tongs and set aside. The Best Sitcoms on Netflix Right Now (October 2023) By Garrett Martin and Paste Staff October 20, 2023 | 12:00pm Some of the recipes are laughably simple. I'm all for simple, but a recipe for scooping balls of melon? No herbs, salt, nada. Sure there's a nice anecdote to go with it, but scooping balls of melon is not a recipe (at least not to me). Neither is adding some edible flowers to tomatoes. The roasted cauliflower with almonds, anchovies, and herb recipe was what is making me throw this book out, mainly the dressing which I thought I would like (I like anchovies! I like dates! But together I found it to be disgusting!). I'm not even finishing the recipe - typing this while I have the cauliflower roasting in the oven but am 100% going to repurpose it to a completely different meal.

Salad Freak – Salad Freak Salad Freak – Salad Freak

RF: I really like the concept of ‘anything can be a salad,’ because it's kind of true. It doesn't have to be lettuce with stuff on top of it. A lot of her ingredients are also expensive. She uses the justification that the salads are only a few ingredients so they need to be good since you’ll really taste them. Sure - but 84% butterfat butter for a salad? Further, a lot of these ingredients are only available at more bougie stores or farmers markets. And I am such a freak myself, I just want everybody else to eat the same way. I have so many friends who are like, ‘Oh, we don't eat fruits and vegetables.’ And I'm like, ‘Well, first of all, I don't understand how you're alive. But second of all, you're really missing out because they're so good.’ And I think one of my biggest accomplishments in the past few years has been convincing my parents that they should make their own salad dressing. It took 10 years for them to be like, ‘You know what? You're right, it's not that hard.’

Praise

RF: Your love for seasonal cooking really comes through in the book. Do you have a go-to salad for every season? I haven't made enough recipes to speak to the overall food quality. I do love that this is dedicated to salads, because I cannot get enough of different kinds of salads! My dream is to hire a salad chef. The book fittingly has an intro from Stewart herself, advises home cooks on the best salad essentials to keep in their pantry, and provides recipes for hearty and unique produce combinations that firmly cement salad as a main dish rather than a side.” Thrillist As someone who previously thought of salads as pretty uninteresting, I enjoyed this book! It feels nice to be excited about salad.