Salad days Boost your health and happiness with 75 simple, satisfying recipes for greens, grains, proteins, and more

Amy Pennington, 1974-

Book - 2017

"Simple, nutritious, and tasty, salads have moved from a simple 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!"--

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Subjects
Genres
Cookbooks
Published
Seattle, WA : Sasquatch Books [2017]
Language
English
Main Author
Amy Pennington, 1974- (author)
Item Description
Includes index.
Physical Description
209 pages : color illustrations ; 23 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781632170859
  • Introduction
  • For the Pantry
  • Chapter 1. Breakfast Salads
  • Maple Bacon with Frilly Greens and Fried Egg
  • Cheesy Polenta and Charred Greens with Crispy Prosciutto
  • Tomato Chip and Mozzarella Toast
  • Probiotic Salad-Kimchi Dressing and Greens with Avocado and Sweet Potato Fries
  • Roasted Beets and Beet Green Salsa Verde with Egg
  • Warm Kale and Bacon with Sweet Corn
  • Asparagus and Egg Sauce
  • Chapter 2. Grain Bowls
  • Toasted Bulgur with Spicy Broccoli Rabe and Garlic Chips
  • Red Quinoa with Crispy Kale, Charred Butternut Squash, and Cashew-Honey Dressing
  • Seed Bowl with Wild Rice and Ginger Kale
  • Quinoa Bowl with Curried Cauliflower, Pickled Raisins, and Beet-Tahini Dressing
  • Sesame Tuna with Carrot Ribbons and Avocado Cream
  • Garlic Oil Farro, Roasted Shiitake, and Pecorino
  • Herby Peas and Crispy Green Rice
  • Chapter 3. Winter Salads
  • Root Vegetable Slaw with Salty Peanut Sauce
  • Roasted Moroccan Carrots, Carrot-Cumin Yogurt, Hazelnuts, and Mint with Toasted Pita Crumbs
  • Onion-Pomegranate Salad
  • Lemongrass-Pistachio Brussels Sprouts and Lime-Soaked Leaves
  • Carrot, Radish, and Turnip with Garlic Bread Crumbs
  • Broccoli "Steaks" with Zucchini Hummus and Curried Puffed Rice
  • Roasted Carrots with Sesame Tofu and Watercress
  • Panzanella Kale Salad with Lemon-Parmesan Dressing
  • Roasted Beets with Pistachio and Creamy Horseradish-Dill Dressing
  • Wilted Romaine and Ginger Beef
  • Chapter 4. Salads with Fruit
  • Fennel and Plums with Honey-Ginger Vinaigrette
  • Charred Onion and Balsamic Cherries with Mustard Greens
  • Berries and Stone Fruit with Lime-Poppy Seed Vinaigrette
  • Figs and Arugula with Salami and Honey-Mustard Vinaigrette
  • Summer Fruits with Crushed Herbs
  • Orange and Parsley with Dried Olives
  • Butter Lettuce with Pink Grapefruit, Toasted Coconut, and Cayenne-Sesame Vinaigrette
  • Celery and Citrus Salad with Chilies
  • Chapter 5. Hearty Bean Salads
  • Celery, Chickpea, and Raisin
  • Pickled Carrots, Hummus, and Warm Dates
  • Roasted Beets and Kale Crisps with Lentils and Tahini-Citrus Dressing
  • Fresh Favas with Arugula Pesto
  • Cannellinis and Beets with Pickled Raisin and Radicchio
  • White Beans and Blood Oranges with Spinach and Preserved Lemon
  • Fried Turmeric and Ginger Soybeans with Spinach
  • Chapter 6. Noodle Salads
  • Penne Salad with Broccoli Garlic
  • Buckwheat Noodle and Sticky Salmon with Avocado-Miso Dressing
  • Sesame Noodles with Savoy Cabbage and Shredded Chicken
  • Arugula with Carrot Pesto Orzo
  • Turmeric Grilled Shrimp with Rice Noodle, Nuac Cham, and Greens
  • Pasta Salad with Sardines, Roasted Tomatoes, Pine Nuts, and Raisins
  • Seaweed Noodle with Shrimp and Peanut Sauce
  • Chapter 7. Fast and Fresh Salads
  • Mixed Greens with Lemon Vinaigrette and Parmesan
  • Crisp Iceberg, Radish, and Creamy Poppy Seed Dressing
  • Green Onion Vinaigrette with Mixed Greens and Kale
  • Radicchio and Endive with Pickled Grapes and Soft Goat Cheese
  • Mustard Greens and Maple-Mustard Vinaigrette with Candied Pecans
  • Butter Lettuce with Strawberry-Fennel Vinaigrette
  • Whole Romaine with Creamy Sumac Dressing
  • Crushed Almonds and Dandelion Greens
  • Smoked Salmon and Citrus Vinaigrette
  • Herb Salad with Anchovy-Shallot Vinaigrette
  • Chapter 8. Salads for a Crowd
  • Snap Pea and Potato with Mustard Vinaigrette
  • Raw Asparagus with Pecorino and Pine Nuts
  • Shaved Brussels Sprouts, Candied Walnuts, and Pecorino
  • Napa Cabbage and Apples with Basil-Lime Vinaigrette
  • Sweet Corn with Cherry Tomatoes, Avocado, and Basil
  • Roasted Eggplant with Cilantro Vinaigrette
  • Coriander Flank Steak and Rhubarb Vinaigrette
  • Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing
  • Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing
  • Chapter 9. Cooling Salads
  • Little Gem Lettuce with Shrimp and Coconut-Avocado Dressing
  • Salted Fennel, Meyer Lemon, Mint, and Shallot
  • Melon and Cucumber with Prawns and Avocado Cream
  • Cucumber and Onion with Yogurt-Dill Dressing
  • Jicama and Avocado with Cilantro Vinaigrette
  • Butter Lettuce with Fresh Coconut, Mango, and Cashew Dressing
  • Zucchini Noodles with Feta and Lemon
  • Little Gem and Cilantro Salad with Watermelon Vinaigrette
  • Chapter 10. Vinaigrettes and Dressings
  • Oil and Vinegar
  • Red Wine Vinaigrette
  • Lemon Vinaigrette
  • Creamy Dressings
  • Yogurt Dressing
  • Cashew-Cumin Dressing
  • Feta-Basil Dressing
  • Pureed Vegetables
  • Creamy Mustard-Carrot Vinaigrette
  • Beet-Tahini Dressing
  • Strawberry-Caraway Vinaigrette
  • Avocado
  • Citrus-Avocado Dressing
  • Spicy Avocado Dressing
  • Juice-Based
  • Green Juice Vinaigrette
  • Rhubarb Juice Vinaigrette
  • Miso-Based
  • Simple Miso Vinaigrette
  • Nutty Miso Dressing
  • Acknowledgements
  • Index
Review by Booklist Review

For many Americans, especially those far removed from either farms or farmers' markets, salad connotes green and healthy and boring. Lettuce means iceberg. And salads equate to bagged produce. Self-styled urban farmer and author Pennington combats those preconceptions with 75 recipes, ranging from fast to complex, that cover the entire meal universe with many surprises. Imagine a tomato-chip-and-mozzarella toast for breakfast (far more innovative than the avocado version). Or a celery, chickpea, and raisin salad for a quick pick-me-up. And in spring, raw asparagus with pecorino and pine nuts. No vegan, she also features a host of fish and meat inclusions to boost protein (and the paleo diet). Finally, Pennington puts her farm wisdom to work with edifying asides on the anatomy of the grain bowl, to peel or not to peel, how to choose the best leaf for your salad, and other quick tips. Not for green stuff alone.--Jacobs, Barbara Copyright 2017 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.