Synopses & Reviews
Packing a lunch has never been so fun and creative! Instead of grabbing fast food or an instant meal to eat in front of the computer, readers find in Mason Jar Salads and More
step-by-step instructions for preparing nourishing, beautiful, and convenient lunches packed with fresh produce and whole foods. Made by layering ingredients vertically in the jars, these meals benefit from the tight seal of the lid they can last for up to five days in the refrigerator. Mason Jar Salads and More
offers the easiest way to whip up a weeks worth of grab-and-go recipes like Layered Quinoa and Veggies, Pesto Pasta with Tomatoes, Southwestern Salad, and Easy Fruity Oatmeal. Mason jars have been used to can and preserve food for over 150 years and are a beloved and trendy item. But there is more to the Mason jar than just canning, and this book reveals how perfect they are for easy breakfasts, lunches, and snacks.
"Mirabella offers delicious recipes for salad combos, dressings, smoothies, and other light meal ideas to perk up your lunch."andmdash;The Christian Science Monitor
"This cookbook is all about feeding you idea after idea, and then showing you just how to execute each on. Plus, salads layered in jars just look pretty! Who wouldn't want to eat these beautiful salads?!" andmdash;TheKitchn.com
SALAD MAGIC IN A MASON JAR
Discover the coolest way to pack a tasty, healthy lunch! Mason Jar Salads and More shows how to prepare on-the-go meals that are packed with fresh produce and whole foods.
The tasty recipes and gorgeous full-color photos in this book will show you how to create amazing dishes, including:
and#149;Pomegranate and pear salad
and#149;Pesto tortellini with cherry tomatoes
and#149;Crunchy Asian salad
and#149;Spinach, blueberry and blue cheese salad
and#149;Curried chicken salad
and#149;Kale and avocado salad
and#149;Porcini mushroom risotto
and#149;Overnight oatmeal with fruit
and#149;Green bean and feta salad
About the Author
grew up in a household that emphasized Italian food and taught her to love cooking with fresh ingredients. When starting her first job as an attorney, she realized she needed to rethink her work lunches and started making Mason jar salads as a way of eating better. She lives in Washington, DC.