Salad Freak: Recipes to Feed a Healthy Obsession

Product Information

RF: We’re sharing your Matzo Fattoush recipe, which I'm so excited about. Can you tell me about the inspiration there? The book fittingly has an intro from Stewart herself, advises home cooks on the best salad essentials to keep in their pantry, and provides recipes for hearty and unique produce combinations that firmly cement salad as a main dish rather than a side.” Thrillist

Salad Game, According to America’s Favorite How to Up Your Salad Game, According to America’s Favorite

In her first cookbook, our friend tosses salads together in a whole new way: They're irresistible, exciting, and delicious any time of day.” Martha Stewart Living Recipes are meh-it feels like the author went more towards niche/hard to source ingredients rather than doing anything revolutionary to the salad genre. What about people who want to eat more veg on a budget? This author either doesn't care or is tone-deaf enough to not realize the inaccessibility.

Praise

I got this from my local library (in Idaho!) and tons of this doesn't apply since the ingredients just aren't available, or are too specialized. I really wish books would push for local foods (local Idaho oils include canola, safflower, mustard, rapeseed, sunflower, and flax), rather than telling everyone to buy the same stuff from a place in Europe or South America. Companion Planting Is the Key to a Thriving Vegetable Garden—Here's How to Pair Varieties to Deter Pests and Attract Pollinators I didn't even realize until I read it in a review that the book has six recipes with peas. So I obviously really like peas. They just feel like the most spring ingredient to me. I like experimenting with different kinds: raw English peas, sugar snap peas, whatever. Yet another recipe blogger/content creator book, jammed with anecdotes about how they stayed at their friend Stanford's cottage on Martha's Vineyard ("we took a water taxi, natch") and discovered this divine recipe for quail salad..... Every recipe written like we all have access to NYC farmer's markets, and unlimited budgets.

jess damuck cookbooks — jess damuck

RF: Your love for seasonal cooking really comes through in the book. Do you have a go-to salad for every season? Delicious and beautiful recipes from Martha Stewartâs personal salad chef and the self-proclaimed âBob Ross of salads.â In the winter it's definitely chicories and citrus. Especially when I'm in New York in the winter. It's funny because I think that people who are new to cooking seasonally don't realize that citrus is such a winter thing. And it is such a gift. Such a bite of sunshine when we all really, really need it. In her first cookbook, our friend tosses salads together in a whole new way: They're irresistible, exciting, and delicious any time of day.”— Martha Stewart LivingRF: We’re also sharing another recipe of yours that isn’t in the book, but would be great for Passover, Natural Wine Charoset. Can you tell me about that one? Don’t wait for the stars to align—find the perfect drink for your astrological sign with the Mixology of Astrology, by Allure magazine’s go-to astrologer, Aliza Kelly Faragher. As a side note, I wish cookbooks would state their values & biases up front. For example, do you think saturated fat is healthy or unhealthy? Do you have concerns with GMOs or food miles? Who is the intended audience (both in terms of cost & hunting down unusual ingredients)? If an author says, "Put coconut oil in everything, I only go to farmer's markets & co-ops, and I don't care where food is from" then I'll know to avoid the author. I was excited to start this book because I was hoping for some exciting takes and ideas about eating salads/vegetables more. However, while there are definitely some interesting and inspiring salads in the book, on the whole it is very un-approachable.