Fresh: Nourishing Salads For All Seasons, a great new cookbook (GIVEAWAY)
Today I am happy to introduce you to a wonderful new cookbook put out by my friend Kimi. Since before I started this blog I have been reading hers and enjoying the plethora of yummy, nourishing recipes she has in her recipe index.
And now she has finally written a cookbook! The book is entirely focused on salads – one of our favorites – and the recipes are diverse enough for every season and every meal.
I used to think that summer was the season of salads because of the heat. Now that I have been dabbling in home and locally grown foods I realize that spring and fall are the seasons for lettuce and other delicate leafy greens. So now is the perfect time to thumb through this lovely book full of delicious, nutrient-dense recipes.
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One thing I really love about this book is the simplicity of the ingredients used to create salad dressings and the salads themselves. Most of the recipes are grain-free and the focus is on fresh produce and nourishing proteins and fats.
Kimi uses raw apple cider vinegar, balsamic vinegar, and good quality in almost all of her dressings. So you’ll find nutrient-dense versions of everything from (my favorite) Caesar Salad to a lightly sweet poppy seed dressing.
As I look forward to a much larger growing space next year, Lord willing, I am glad to find recipes involving all sorts of fresh produce from every season to incorporate into delicious meals.
Win a Free Copy!
If you’re interested in winning a free copy of Fresh: Nourishing Salads for All Seasons today is a good day. Kimi is offering one free copy of her ebook to one of you!
To enter the giveaway simply leave a comment answering this question:
What salads are you enjoying at the beginning of this fall season?
I will pick a winner next Tuesday so get all of your comments in before then!
My favorite salad right now is greens topped with cottage cheese, roasted beets, olives and sunflower seeds. Sometimes I add sliced green peppers, too. For dressing, I like to add just a little balsamic vinegar and olive oil with salt and pepper.
Still eating a lot of green salads right now, but with some fall touches tossed in – roasted sweet potato or winter squash cubes (drizzled with olive oil, sea salt and roasted til they’re caramelized), walnuts, dried cranberries, etc, as well as whatever summer bounty needs to be used up.
This cookbook looks great! I would love it. I have been enjoying fresh beet salads – anything and everything in it as long as there are lots of beets!
I am new to your blog and have been enjoying it. I loved your post before this – so refreshing to see people “walk the walk” – God is sovereign and in complete control any other security we feel really is false. Excited to hear more about the process, ups and downs and especially how God provides. We moved from northern MN (Roseau) to Montana 2 years ago so it is fun to read about that neck of the woods.
We are loving basic salad with baby greens, tomatoes (finally ripening around here), cucumber, zucchini, carrots with one of her salad dressings- frequently the unsweetened everyday dressings.
Asian inspired with Mandarin oranges and, oddly enough, bleu cheese 🙂
We haven’t made it yet this fall, but I’d love to have a roasted root vegetable salad again. Roasted beets, potatoes, and squash; greens; and balsamic. Great fall flavors!
Beautiful book! Love salads of all kinds…. never any rhyme or reason to them… just start tossing in whatever looks good!
I usually only have one salad (a greek salad) in my rotation all year long – so this book would definitely help me get some inspiration!
I tend to use organic greens and then add raw chopped veggies like onions, carrots, celery, tomatos. Would love this book, to expand my horizons 🙂
I have been enjoying more savory salads as the weather gets colder, especially greens with some beans added in. I have a recipe that I call meatless taco salad (it’s on my blog) that is kidney beans and veggies with a cumin flavor that is my favorite right now.
We are still enjoying caprese salads and now that the lettuce and radishes are coming back in, we have been grilling fresh local tuna and serving on a bed of greens and radishes with a homemade citrus dressing.
Primarily just greens with topped with the Homemade Sweet Onion Dressing (sans poppyseeds) that Kimi shared from the book. I LOVE that dressing and have been eating extra salad just so I can have more dressing. (I’m pregnant with number four and highly pleased to be having such a good for me and baby craving!) hehe
Thanks for hosting the giveaway!
we’ve recently discovered the texas ranch dressing at costco, it’s got a southwestern flare to it and is yummy 🙂 right now we’re enjoying our lettuce with carrots, cucumbers, sugar snap peas and sometimes shredded cheese 🙂
Any salad mix that has apples! Great way to add a little sweet/tart to a salad – sometimes don’t even need a dressing! 🙂
I love salads, and eat them several times per week at lunch. Usually, they just consist of left over meat from dinner, some mixed baby lettuces, and avocado oil drizzled on top. Lately, I’ve been really loving salads with fresh lettuces and herbs I receive weekly from my CSA. Topped with a little sea salt, pepper, and avocado oil, it’s a simple and delicious combination.
We eat a lot of salads – would be nice to have this book for some inspiration! Right now our favorite is tomato, avocado salad with apple cider vinegar for the dressing. Eat it by itself or add it onto other salads as the dressing.
I’m having trouble coming up with salads that incorporate fall flavors. I’ve been in a rut with spinach salads for a long time so this book would be helpful!
Our local salad-type greens are mostly done, so I’m eating organic spinach and arugula with local apples and hardboiled eggs, with a citrus-shallot vinaigrette and various nuts and seeds all week this week. Still some beautiful rainbow chard in my garden, though, which I love to add as a baby green to salads.
I’ve really been loving the tradional (homemade) ceasar salad these days, but also salads with warm squash and beets paired with goat cheese!
We’re always looking for new salad ideas, especially meal salads. Our favorites are Taco Salad (I make my own dressing with organic sour cream, mayo, and salsa), broccoli salad with organic broccoli, both organic grapes and raisins, red onions, nitrite free bacon bits, mayo and seasoned rice vinegar (a super fast salad to throw together!) and my all time favorite which I look forward to enjoying as soon as organic apples are fully in season: chicken waldorf salad: chunks of organic green and/or fuji apples, organic celery, organic red grapes, walnuts, chunks of leftover chicken, mayo and seasoned rice vinegar. Sometimes we throw in chunks of cuke from a friend’s garden to any of the above salads for more crunch and nutrition!
With lots of food allergies I’ve just recently learned about, along with becoming gluten-free, salads have become my new best friend! Not having been a big salad eater previously, boy am I tired of the same old thing. Different lettuces, different veggies, different homemade dressings – trying to rotate things. I would LOVE some new salad ideas!
What a wonderful cookbook! I would LOVE a copy!
I have been enjoying roasted beet salad. Beets, in every color, seem to be in abundance in my area right now and have been in every farm produce basket I pick up from a local farm. I wish I could grow my own produce, but I live in the desert and have a hard enough time keeping my houseplants alive! Gardening is definitely NOT one of the gifts God has given me. Luckily, finding local food and preparing it beautifully is a gift I’ve been blessed with! 🙂
This is the time of year I like a good grocer’s chop salad. Everything but the kitchen sink goes into it and I love that it’s coarse cut to really make it hearty. Yum! I would LOVE to win this cookbook – I love salads, but often need inspiration.
i just came across a recipe for a greek salad. it is next on my list to make. i’d love a copy of this book. right up my alley.
Still hot summer here. We love a Cous cous salad with chopped tomatoes, cucumber, mint, feta, kalamata olives, and some purple bell peppers dressed with some olive oil, salt and pepper, lemon juice and oregano. Yummo! Some new recipes would be nice, though.
I still am not tired of tomatoes and mozzarella cheese salads! I would love to add some new salads to our menu!
I love a mixed green salad topped with some kidney beans for protein.
CarolNWong(at)aol(dot)com
Arugula with end-of-summer tomatoes and sweet corn off the cob with fig balsamic vinigar. So good!
I would love to win this! We eat salads all the time around here. Our fave is avocado-mango-bacon-blue cheese.
I love salads with greens, tomatoes, onion, cucumbers, carrots, boiled eggs, homemade ranch dressing and sunflower seeds. Also, sometimes I add walnuts, pecans or almonds, sometimes fruits. So good.
We are rockin out the CSA greens (whatever we get each week) with cut tomatoes from the garden, squash from the farm stand, croutons baked from the going stale bread of the week, and a mix of lemon juice/soy sauce for dressing (which is actually a variation taken from this marinade recipe http://www.yummly.com/recipe/Chicken-Marinade-Recipezaar_5), along with any other variable we have in the crisper drawer. I could DEFINITELY use some new, good ideas though, so please throw my name in the hat!
We have a simple tossed salad most nights with greens, onions, cucumbers and peppers. I make enough salad dressing to last us about a week at a time. Every once in a while, we’ll make a caesar or greek salad just for a change.
I was just given a crate of carrots from a friend’s garden. I LOVE Kimi’s carrot salad!
Spinach salad with feta, toasted walnuts and some roasted beets with a vinagrette made with grapeseed oil, poppy seeds and “muscrat” vinegar. (It’s really orange muscat champagne vinegar from Trader Joe’s!)
I love salads! I am enjoying salad green of all kinds from my garden with dressing made of equal parts apple cider vinegar, olive oil, grainy mustard, honey and salt and pepper. I then put on top cooked beets (from my garden) dressed in balsamic, olive oil, grainy mustard, julienned basil, salt and pepper, feta, and toasted green pumpkin seeds. Yum!
Oh, thank you for the opportunity to win this cookbook, I have been wanting to purchase but I have not been able to afford it on disability income!
I pray that I am favored…blessings to all…
Peaches are still abundant as is basil so tonight will be a lettuce, basil, peach and candied walnut salad with an apple cider vinaigrette. Yum, can’t wait till dinner!!
Romaine and swiss chard with cherry tomatoes, sunflower seeds, cucumbers, avocado and homemade cucumber dill dressing 🙂
We generally do a chopped salad several times a week, with a homemade “ranch” dressing. We also really enjoy a salad of baby spinch and sliced red onions topped w/a warm bacon dressing. I would love a salad cookbook for inspiration that doesn’t have alot of crazy exotic ingredients that just aren’t in the budget for a large family. Blessings to you and your family in your future endeavors. I really look forward to hearing about it!
My favorite salad is taco salad. It’s not season related, but it’s something I eat on a regular basis. I could use some help expanding my horizons.
Nothing exciting. I need some inspiration! It’s usually just lettuce, spinach, avocado, carrots and dressing – either Italian or Poppyseed. Boring, boring, boring.
We are still eating the same salads we ate this summer, but we need something new quick! This book would be awesome!
Salads and fall don’t always go together for me. I do love a chopped salad this time of year, or dried cranberries and pecans for a fall flair!
I’m enjoying any type of greens topped with fresh grated or roasted beets!!!
We love all kinds of salads all the time, but right now I’m especially drawn to a simple avocado and tomato salad, as well as Waldorf Salad. I’d love to win a copy of Kimi’s book!
I love a fresh spinach salad with some bacon grease & lots of fruit! Yum!
I would love to win this! We are just getting the new kale, lettuce, and spinach in our fall garden, so we tend to eat more simple salads. I like spinach, nuts, and apple this time of year.
We are enjoying salads made from organic greens and vegetables from the garden including tomatoes, zucchini, broccoli, carrots and onion with my current favorite oregano garlic dressing. This book sounds great for some new ideas for nourshing salads!
Lettuce, napa cabbage, various veggies & a spicey Asian dressing, sometimes topped with chicken. All inspired from a recipe at Kimi’s blog. Yum!
I’ve been enjoying salads with lots of apples. This book sounds like it will have lots of great ideas and I would love to start making my own dressings.