By Patricia Wells
Culinary legend Patricia Wells is again with the definitive consultant to making scrumptious and hearty salads for any occasion--including greater than one hundred fifty recipes and lovely colour photographs.
It's an easy but compelling inspiration: having fun with a gentle and scrumptious main-course salad as a fit, clean substitute to extra traditional and conventional fare. you could adventure an entire international in a salad--with soft vegetables, savory meat, seafood, and vegetable accompaniments, and flexible dressings--and salad-friendly facets comparable to home made bread and home-cured olives. In Salad As A Meal, Patricia Wells offers readers hundreds of thousands of delectable rules, with techniques encouraged by means of her ProvenÇal backyard and the pursuits of scholars in her high-demand cooking sessions. Patricia understands how we wish to devour today--and exhibits us with those unprecedented recipes, including:
Spring Salad: Asparagus, Peas, Beans, and Fennel
Summer Salad: eco-friendly 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 eco-friendly Beans, Apple, and Avocado
Patricia additionally bargains recipes for soup aspects, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with hot Oysters, in addition to breads of all types, together with Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, an inventory of Patricia's favourite pantry goods and a whole bankruptcy dedicated to dressings and sauces will motivate readers to come back up with their very own designated salad creations with materials in season and available.
Read or Download Salad as a Meal: Healthy Main-Dish Salads for Every Season PDF
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Additional resources for Salad as a Meal: Healthy Main-Dish Salads for Every Season
Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.
1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Add the cinnamon oil and food coloring and stir to combine. ) 5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.
1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and agave syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.