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Mason Jar Salads and More: 50 Layered Lunches to Grab and Go, by Julia Mirabella
Get Free Ebook Mason Jar Salads and More: 50 Layered Lunches to Grab and Go, by Julia Mirabella
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Review
"Mirabella offers delicious recipes for salad combos, dressings, smoothies, and other light meal ideas to perk up your lunch."—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?!" —TheKitchn.com
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About the Author
Julia Mirabella 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. You can check out her blog at: www.myfoodandotherstuff.com.
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Product details
Paperback: 160 pages
Publisher: Ulysses Press (May 20, 2014)
Language: English
ISBN-10: 1612432891
ISBN-13: 978-1612432892
Product Dimensions:
6.5 x 0.5 x 8.9 inches
Shipping Weight: 9.9 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
178 customer reviews
Amazon Best Sellers Rank:
#45,473 in Books (See Top 100 in Books)
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 makes this book a necessity in every kitchen library. Imagine a busy day, no time or energy to prepare a meal, but a delicious and healthful one readily at hand, previously prepared and stored in the fridge in a Mason jar. This is the stuff dreams are made of.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 [...]) 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.
I love this book! I have been eating mason jar salads several times a week since I bought the book and have tried about 10 of the recipes. Particular favorites that I have often include: Green Bean & Feta; Corn & Blueberry (see attached photo); Beet and Carrot; Mixed Greens with White Bean Salad; and Arugula, Pine Nut and Parmesan. While I think the recipes are terrific with interesting combinations of ingredients, I have several suggestions for would be salad chefs:1) Cut back on the oil, especially if (like me) you are watching your weight or limiting fat intake. The recipes are paired with homemade vinaigrettes which contain oil. Fine, I love oil, but the quantities can be reduced without making a big difference in the tastiness of the salads. Recipes calling for 3 T of oil get cut back to 1 T. I usually just use equal parts oil and whatever vinegar or juice (lemon, lime, etc.) is recommend. Also, when the recipe calls for toasting pine nuts in oil, I use a spray of olive oil in the skillet instead of the tablespoon called for in the recipe.2) Keep a supply of salad greens on hand. I use all kinds--whatever looks good at the store (kale, red leaf lettuce, spring mix, spinach, baby arugula). After I get the dressing and key ingredients in, I fill the jar all the way up with greens. Also, many of my favorite recipes call for cherry tomatoes so I routinely buy a large container of them (at least until my tomato plants start producing).3) Always make the quart size. Some of the recipes specify the pint size but that's not enough room for the addition of extra greens which add flavor, fiber, and vitamins and make it feel more like a full meal (which it is for me--I have one for lunch most work days).4) Always prepare TWO quart size jars of the same recipe. They keep fine in the fridge for several days. The recipes vary in how many servings they make. I just estimate what I need for two quart jars. Doesn't have to be exact! It's a big time-saver for me to do two of them since prep time is about the same whether I'm making one or two.5) Buy the Cuppow Canning Jar Lunchbox Adaptor (you can order on Amazon at http://amzn.com/B00GMLOD90) to put some ingredients into that you want to keep separate. The author suggests buying an insert of this type but also provides directions for a parchment paper work-around. I prefer the ease of the reusable inserts and bought two since I always make two jars at a time. I've found that cucumbers lose their crispness if added into the jar so like to keep them separate. I also use it for nuts (pistachios, pine nuts, etc) so they stay crisp, and for feta cheese so that it stays firm. Once I stuff the greens into the top of the jar, I insert the Cuppow and add whatever needs to be kept separate and screw the lid on top of that. Works perfectly.6) Use a really big bowl or preferably a plate. Once everything is packed in the jar in layers, you'll want to turn the jar upside down and empty it all at once onto a plate so you the dressing ends up on top (the dressing is always put into the bottom of the jar) and then mix ingredients into the dressing . For work, I've been using Dixie platters (you can probably find at your local grocery or buy on Amazon at http://amzn.com/B00ISLTM1G). They are big, oval shaped, and leak-proof. The salads are often juicy, both from the dressing and from other ingredients. At home I just use a dinner plate.7) Finally, I encourage you to springboard off this delightful book (love the gorgeous pictures in the book, too!) and make up your OWN recipes. Once I got the idea, it was easy to start incorporating ingredients from my own little garden into the recipes and taking advantage of seasonal selections at the store. I also started experimenting with the vinaigrette--bought some interesting vinegar selections to try, like orange-honey balsamic vinegar, and also some different oils like garlic-infused oil, hazelnut oil, peanut oil, etc.In summary, I am sooo glad I purchased the book. I was REALLY tired of frozen meals or boring sandwiches and soups for lunch. These beautiful, tasty salads make me feel like I'm having lunch at a nice restaurant instead of at my desk! Highly recommended!
Got this book first from the library. Tried several salads and loved the ease and variety. Bought books for gifts for working daughter and daughter in law along with the jars. A perfect gift for the working woman. It is nice to have them just waiting for you to pick in the morning. Surprised that they DID stay fresh for 5 days. Only make the mess once (about 45 minutes) and you are set with a weeks lunches. Only clean up once. Add a touch more protein from leftovers and you have a full meal that will hold you till dinner. Easy clean up since they can go in the dishwasher. I am retired and love to see the pretty jars waiting for me to pick a lunch daily. There is more variety than you would think. Try it!
First of all, the number of salad recipes in this book is rather small. There are also smoothie recipes and other lunch recipes, like pasta or potato salad that can be put in a mason jar. The salad recipes are good but the amount of olive oil used is astronomical. For instance, one recipe calls for half of a zucchini to be cooked in 2 tablespoons of oil. Most of the dressing recipes contain 3 tablespoons of oil to make 1 to 2 servings. I cut down significantly on the oil with no problems. Also, she calls for a pint sized jar on most recipes but I have found if I follow her measurements, even with smooshing down the ingredients, I have trouble fitting it into a pint sized jar.
Excellent 1st "cookbook" to learn how to do the mason jar meal prep. The recipes were easy to follow and on my first try I made 10 salads (2 of each kind) and shared with a friend. The pictures were SO helpful in what my final product looked like as well as inspiring me to try each one because they looked so delicious. I highly recommend in you are a step by step learner.
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