You could be forgiven for thinking that the keto lifestyle is an expensive one - but that doesn't have to be the case. In this highly anticipated follow-up to the bestselling Keto Kitchen and Lazy Keto Kitchen, Monya Kilian Palmer shares all the secrets of how to enjoy the energy-boosting (and weight-loss) benefits of the low-carb keto lifestyle without breaking the bank. From clever use of leftovers to how to get the most out of more affordable cuts of meat, this book is packed with ideas to transform even the most basic of ingredients into decadent dishes that still work with your macros. From tasty Pulled Pork Burgers to Spicy Enchiladas or Mushroom & Cheese Souffle Omelettes, these good-value, great-tasting meals will satisfy your taste buds - and your bank balance. This is keto made simple and affordable.

Sallets and Salmagundis: Salads, Salad Dressing. This volume provides an account, accompanied by many recipes, of the often-shifting ideas and tastes surrounding salad, throughout history and around the world. One example is 'a grand spring sallet', which counts cowslip and violet buds, capers, currants and samphire among its diverse medley.

This vibrant collection of 180 meat-free meals provides a fabulous range of salad ideas that will be enjoyed by vegetarians and non-vegetarians alike. Bursting with delicious ideas for creating fresh, healthy and tasty salads all year round.

Nika Hazelton's Way With Vegetables is really two books in one: an encyclopedic guide to fresh vegetables available in the United States-including tips on shopping and storing, and nutritional values; and a collection of more than 250 delectable recipes-including appetizers, elegant and hearty soups, classic accompaniments and salads, and substantial main dishes. Nika Hazelton shares the full range of her expert knowledge and personal preference taking in virtually every aspect of vegetable cookery. 'Straightforward, personal, and unpretentious:' those are the words M.F.K. Fisher used to describe Nika Hazelton's brand of cooking, and those qualities are well displayed through this wonderful collection of recipes.

This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients - you'll find all of these dishes, and more, in this very good book. Very Good Salads shares Shuki and Louisa's original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini. Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za'atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.

Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 72 recipes that will excite and awaken your palate--and open up new food horizons! Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more! These healthy recipes are simple and very easy to prepare--based on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals! Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time. Delicious salad recipes include: Marinated Bean Sprouts with Black Vinegar Dressing Cucumber Salad with Yogurt & Garlic Dressing Korean White Fish Carpaccio Crispy Pork with Watercress Salad Pork, Kimchi and Leek Salad Multiple homemade salad dressings and vinaigrettes Simple enough for everyday meals and interesting enough for special occasions, you can't go wrong with these delicious Asian recipes!

'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' Jeremy Lee Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg: 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

Everyone loves a big salad: it's how many of us prefer to eat either when cooking for a crowd or eating alone. Summer or winter, one-plate salads make for a delicious, fresh and healthy meal. Big Salads offers 60 recipes that make the most of seasonal salad ingredients, giving people the option to eat vegetarian, vegan or use meat and fish in small amounts with a bounty of beautiful fresh vegetables, herbs and leaves. From Pea, asparagus and lemon labneh salad and Papaya salad with coconut poached chicken in spring, to summery White peach with prosciutto and watercress, comforting autumn platters of Balsamic fig and baked goats' cheese and wintry Parsnip tostada and roast heritage carrot salad, Big Salads make the most wonderful mealtime solution all-year round. Easy to throw together, and most definitely good for you and the whole family, who needs a dozen small dishes when you can have one BIG SALAD?

Create big, beautiful and vibrant vegan salads with a variety of fresh ingredients and epically delicious dressings. These salads are not only show-stoppingly gorgeous to look at but also are super-nutritious and delicious to eat. Why not try a Kale & radish salad with blueberry dressing, Avocado 'truffle' salad, Little gem tacos or Pepper salad with crushed tomato and orange salsa. With features on ingredients, tools, cutting techniques, toppings and dressings, plus over 100 recipes, you'll be left feeling fully delighted and satisfied yet light, bright and energized too!

This title presents a collection of tasty ideas in two step-by-step cookbooks. It includes two essential volumes that contains delicious recipes and a visual directory for identifying, preparing and cooking salad ingredients and vegetables. It includes ideas for hot and cold lunches, suppers, picnics, family meals and entertaining, with advice on seasonal availability, and buying and storing each ingredient. Over 1360 photographs illustrate 300 recipes, with step-by-step pictures to guarantee perfect results every time, and a beautiful photograph of each finished dish. It features onions and leeks, shoots and stems, roots, greens, beans and peas, seeds, squashes, fruit, leaves and mushrooms. Includes all the classic dishes, such as Greek Salad, Waldorf Salad, French Onion Soup, Potato Dauphinois, Borscht, Stuffed Mushrooms, and Fresh Fruit Salad. These two classic books offer a complete guide to making salads and cooking with vegetables. "The Salad Book" shows there is much more to a salad than a handful of lettuce leaves and a few tomatoes. There is a salad for every season and every occasion, from a simple Carrot and Orange Salad to the extravagant San Francisco Salad. The World Encyclopedia of Vegetables combines a complete illustrated guide to vegetables with a compendium of delicious recipes, such as Spinach Ravioli and Squash Risotto. Together, the books provide a one-stop box set, with everything you need to create perfect salads and vegetable dishes all year round.

When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with seventy-five recipes by thirty-five of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines-Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican-that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.

Tap into the secrets of great salads, from sassy dressings to crispy, crunchy greens that awaken your taste buds. Salad Recipes For Dummies is packed with 150+ recipes for delicious salads for every lifestyle. Discover different ways to craft a salad, from zesty dressings to unique greens and grains. Explore the necessary tools to serve creative salads, from knife skills to a composed design. Get ready to globetrot, whipping up creamy salads from Eastern European to vibrant herb-focused Mediterranean main dishes and curried legumes inspired from India. Go from boring to bold with over 20 dressings. Skip the salad kits at the store and learn how to craft your own! Step beyond romaine and ranch with ideas for different base options (kale, watercress, or Swiss chard anyone?) eye-popping toppings, DIY salad kits, fruit salads, seasonal salads, and beyond. Leave the oven off and feel nourished with recipes like Lemon Orzo Pasta Salad, Cucumber Tomato and Goat Cheese, Italian Tortellini and Bean, German Potato Salad, Thai Bun Noodle Salad, Crunchy Taco Salad, and Thai Steak Salad. Hungry yet? Learn what top chefs know about crafting and preparing an amazing salad Make 150+ easy recipes for leafy salads, pasta salads, dressings, and more Prep ahead for healthy premade meal options--and skip the fast-food line Save time and money by creating your own salad kits and dressings Home chefs looking to elevate their salads will love the incredible ideas found in Salad Recipes For Dummies.

A great way of getting our daily 5 a day is to eat plenty of salads. Salads are more than lettuce - a huge variety of different vegetables, meat, chicken, fish or tofu can be used to make a tempting dish. The versatility of salads is such that they can be made with fresh, frozen, cooked or canned ingredients, and there are endless possible variations. Fresh, colourful and exciting, this book is filled with recipes for every type of salad. From Chinese Chive and Onion Salad and Asparagus and Langoustine Salad to Lebanese Country Salad and Panzanella, you will never be short of inspiration. Each recipe clearly lists the ingredients you will need, and detailed step-by-step instructions ensure great results every time. Also included is a comprehensive guide to salad essentials, such as vegetables, leaves and herbs, plus recipes for salad dressings, dips, oils and vinegars. Beautifully illustrated with 245 stunning pictures, this book is the perfect guide to producing tempting and tasty salads at any time, for any occasion.

This title features fabulous pasta sauces, starters, salads and soups, shown in over 300 step-by-step photographs. It presents a combination of traditional dishes, regional specialities, and original recipe ideas. It guides you through each stage of preparation with easy-to-follow, step-by-step instructions. It features classic recipes such as Penne all' Arrabbiata and Minestone Soup, as well as contemporary ideas such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. It includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve. This superb book is a truly comprehensive guide to choosing, cooking and enjoying Italian pasta. The introductory identification section contains fabulous photographs and fascinating information on a huge range of dried and fresh pasta types, including long and short varieties as well as flavoured and colored pasta. There is also a fully illustrated technique section showing how to cook and serve pasta, and how to choose the right pasta for your sauce. The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta.

Elevating salads to their rightful place as stylish and satisfying dishes, you will find more than 50 recipes to tempt your taste buds with exciting textures and zingy flavours. The Well-Dressed Salad combines flavours from around the world to create refreshing, filling and healthy salads. With seasonal ingredients from blood oranges, asparagus to quail and crab this book combines unique ingredients to create mouth-watering dishes and Jen's innovative dressings compliment your salad beautifully. From larger dishes to small plates all recipes are great on their own or as sharing platters. Recipes include well-known Mediterranean classics such as Tabbouleh and Fattoush to contemporary fusion dishes like Raspberry Duck with sugared pecans. With more and more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to try new salads ideas.