Summertime . . . and the heat is on. The last thing anyone should worry about is food. Good food. Even great food. Our lives are so busy and fast-paced that buying a $12 salad for lunch seems almost reasonable in the name of health. But what if you can make a salad that’s just as good, if not better, at home—for a fraction of the cost? And what if there’s a way to bring it to work in a way that gets it there without dreaded wilted lettuce and soggy croutons?
Food for though: Lunchbox Salads: More than 100 Fast, Fresh, Filling Salads for Every Weekday(Da Capo Lifelong Books, $18.99) Naomi Twigden and Anna Pinder teach us what to keep on hand, how to construct a salad you’ll enjoy, and how to transport your masterpiece to the office.
All of the recipes are simple yet filling and are designed to keep hunger at bay and your energy high. Each takes no more than thirty minutes to prepare and requires no more than ten ingredients. Some of the highlights include:
- Candied Miso Tomato Salad
- Kale + Walnut Pesto Salad
- Red Pepper + Fennel Quinoa Salad
- Balsamic, Beet + Red Onion Salad
- Smokey Broccoli + Bacon Salad
- Eggplant + Almond Falafel Salad
- Cabbage Caraway Chicken Salad
- Ribboned Zucchini Salad with Thai Fishcakes
With full-color photos throughout and easy to follow vegetarian recipes (as well as tips for incorporating meat options), this cookbook contains fourteen sections, each with a different main ingredient ranging from carrots to cauliflower, sweet potatoes to squash. Sprinkled throughout are recipes for salad’s best friend, soup—including a delicious paprika-laced Green Bean Minestrone. The final section focuses on sauces and dressings—everything from a classic Buttermilk Caesar to a zingy Coconut-Lime. Typical healthy food can be boring and limiting, but Lunchbox Salads proves once and for all that iceberg and romaine aren’t the only options.