Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella.pdf (USD-0.00)Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella.epub (USD-0.00)Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella.doc (USD-0.00)Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella.txt (USD-0.00)Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella.mobi (USD-0.00)
Food in jars has surged in popularity over the last number of years, and no one is more appreciative of this clever way to store, serve, and display food than I am. That’s why I didn’t hesitate for a moment when I was offered a copy of this book to review by the publisher. I am in love with this book! While its subtitle is “50 Layered Lunches to Grab and Go,” it is so much more than that. Lunches, yes, but dinners, side dishes, and the convenience of having a fresh, delicious meal at arm’s reach
It’s a lovely book, loaded with mouthwatering pictures – so important in cookbooks – with an incredible variety of succulent salads from more commonplace green salads (though there is nothing at all common about these ingenious recipes and unique combinations) to breakfast, pasta, rice, snacks, you name it! I’m talking curried chicken salad, chili, potato salad, and ratatouille. I may need to buy an additional fridge, and certainly cases of Mason jars, to hold the ample and diverse jarred meals included in this book. The Porcini Mushroom Risotto is excellent, the Mango Salsa I could eat right from the jar. Who needs chips when you have something this good?
If you are a fan of homemade salad dressings like I am, let me tell you that this book is worth having for the vinaigrette recipes alone. I have had a different salad dressing every day this week and am stymied as to which one I like best. All of them have a summery freshness that makes me feel as if I am dining at some Oceanside resort.
One of my favorite salads so far is the Corn and Blueberry Salad with Lime Vinaigrette. I have been crazy about the inclusion corn in salad ever since first having it in Italy in 2000. They must have had a bumper corn crop that year because every restaurant in every city we visited featured corn in the salad. I love that tasty, colorful little addition. Blueberries are another favorite, undervalued in salads, I think, providing a blast of juicy deliciousness and welcome hint of sweet. I customized the original recipe by using a mixture of romaine lettuce and my own homegrown sorrel, and layering it in a quart jar. Sorrel has a bit of a lemony taste making it perfect with this salad combination. It pairs beautifully with the lime vinaigrette and really makes the flavor of the berries pop. (For the complete recipe, check my blog http://pattietierney.blogspot.com) This salad, and many others, are restaurant quality, and make a satisfying and filling meal when paired with a crusty piece of bread or tasty biscuit or muffin.
I highly recommend this wonderful book. No matter how many cookbooks you have in your collection, make room for this one. You’ll thank me later.
ok – this is a good one.
mainly because it is not complex (it also lost a star for not being complex enough … a tricky line to navigate)
it irks me when i look at a cookbook and it has ridiculous ingredients i would … probably never find, never mind buy.
OR if it calls for eighth teaspoons for things that i can only buy in bulk :::: bulk product goes to waste on shelf, yadda yadda.
this, i think, is a common problem for several people.
mirabella is not a chef, she is a lawyer, so i think she simp
I bought this for my husband, as there’s definitely a trick to not getting a soggy mess at lunch time. I was impressed by the feasibility of the salads…sometimes you get a cook book and you have no idea what an ingredient us or the combination sounds disgusting. Beautifully illustrated as well.