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!
I just made a salad last night with baby spring mix, thinly sliced red onion, apples, and pecans with a homemade dijon vinagrette. It was yummy!
Just the usual romaine with gr. pepper, cuc, tomato.That’s why I could use this book 😉
I love spinach, raisins, shredded carrot, strawberries, and sunflower seeds lightly browned in butter topped with a balsamic vinegar dressing!
cabbage salad with chickpeas, toasted pepitas, sunflower seeds, sesame seeds, with a lemon dressing.
We’re still enjoying caprese salads with locally grown tomatoes and my windowsill basil. I would love to win this book since we don’t eat enough salad and I need inspiration!
We’re actually not eating nearly as many salads this month as the rest of the summer. But one I recently made (as a side dish) was simply cubed cukes with sliced carrots, tossed in a vinaigrette. Yum!
I have been enjoying lettuce salads lately with a dressing made from sunflower oil, red wine vinegar, lemon juice, garlic,lil bit of s & p, tarragon, and a smidge of honey…it is like ambrosia!
I don’t know why, but I’ve been in the mood for cole slaw, also cucumber/onion salad.
Chicken Caesar salad, and I’m planning to make a pear (or dried cranberry), blue cheese, toasted pecan spinach salad.
Last night we enjoyed a roasted beet and spinach salad.
We’ve really enjoyed a curry coleslaw lately. It goes so well with those end of the summer burgers!
My favorite fall time salad consists of Local Romaine, Local Tomatoes, Goddess dressing, slivered almonds, nutritional yeast, sunflower seeds, topped off with LOTS of cilantro!!
I would love to win this!
A salad of lettuce, chopped tomatoes, raisins, onions, green peppers, a bit of shredded cabbage, and carrots tossed in, plus a very small amount of rolled oats for texture (toasted or not)!
We love an apple slaw salad in the Fall… cabbage, apples, walnuts and feta mixed with olive oil and some apple cider vinegar = yum.
Baby kale, chickpeas, dried blueberries, slivered almonds, blue cheese crumbles topped with a blueberry vinegrette dressing.
I am very excited to try an autumn salad with cranberries, pears, and bacon. I just need to get the ingredients! Thanks also for the reminder that I wanted to plant some greens in my garden for the fall!
This cookbook looks fabulous! I have a daughter with Type 1 diabetes, so salads are a staple in our home. We love black bean, local grown arugula, cucumber, fresh cherry tomatoes and cilantro out of our garden. We have been trying to make different homemade salad dressings, but my daughter is allergic to citrus and garlic, which makes it tough to explore. We are using a lot of balsamic vinaigrettes to top them off lately. Thanks for the opportunity to share!
We like arugula, roasted squash, walnuts, balsamic dressing…. would love some more ideas from the cookbook~ !
I need SO MUCH HELP with salad inspiration. mostly it’s just organic greens with whatever vegetables are least expensive.
Sounds delicious! Our family favorites right now are taco salad (lettuce, tomato, avocado, grated cheese, organic corn chips, and then any fresh veggies we feel like adding, plus grass-fed ground beef and a home-made taco seasoning mix–or the Trader Joe’s version!, and then our dressing: equal parts salsa, organic sour cream, and mayo–yum! We also are enjoying fresh broccoli salad with bacon, red onions, grapes or raisins, and a delicious dressing my mom makes–I actually forget what’s in it, but it’s all homemade so it’s yummy 🙂
Our salads are romaine, dried cranberries, slivered almonds, and balsamic vinaigrette. Not very fallish I guess, but it’s a combination we like.
We have been enjoying a cashew, cauliflower, fresh peas and grated sweet potato salad with an olive oil base dressing, a kale, olive, tomato salad with an olive oil/lemon juice dressing, chicken Caesar salad, chicken ranch salad, taco salad and many others. We have started eating more salads and would love to win Kimi’s book!
Cabbage, carrots, broccoli and apples with a sweet cardamom dressing
One of our favourites is romaine and assorted greens tossed with grilled chicken, tomatoes, red onions, jarred fire-roasted red peppers (Trader Joe’s) and asiago cheese…dressed with homemade Ranch…and topped with Israeli couscous seasoned with sage and morel mushrooms. YUM!
We love salads with lettuce, carrots, sunflower seeds and cheese!
These are great reading….and will be tasting them soon! I love tomato, cilantro, basil, red/green onion, cucumber, and a honey/vinegar dressing 🙂
We’re still hanging onto to summer, and enjoying caprese salads… tomatoes, basil and fresh mozzarella. YUM!
Kale kale everywhere! I love it warm with grilled onions and garlic, a few garbanzo beans and parm. cheese or right out of my garden with craisins, (not raisins, yuck!) and purple onion. We eat what grows best in the Pacific Northwest!
My usual standby is spinach, red onion, dried cranberries, pecans with maple syrup dressing. It’s yummy, but I would love to have more dressing/salad favorites to try. I love how Kimi’s sweet spirit shines through her website. I bet her book is a treasure, too! Would love to have a peek! 🙂
Would you possibly share your recipes…they sound so good!
Nana’s chickpea tabouli salad. Can of chickpeas mixed with diced parsley and mint, feta cheese, cherry tomatoes, black olives, and dressed with a mixture half freshly squeezed lemon, half olive oil. Great for gluten free diets and a favorite of all my grandchildren! Optional: diced avocado.
I’ve been enjoying a raw broccoli and avocado salad from Stone Soup recently. Yum! Even my husband is liking the raw broc.
The best salad I’ve made recently is a black bean, roasted tomato, and pepita salad from “Super Natural Every Day”. It is amazing, especially on top of a big plate of mixed greens!
I’m clueless!! I continue to make the usual – lettuce, tomato, cucumber etc. This book would be the inspiration I need!
My salads right now are usually just lettuce…a great side to every meal. But I am really enjoying homemade ranch dressing! I recently found a recipe at Heavenly Homemakers and love it!
Honestly, I’m not so good at the eating salads thing. I usually don’t find them interesting enough. But this book could definitely help!
I love beet salads! Fresh-from-the-garden beets, steamed and cut into bite-sized chunks, tossed with crispy walnuts, chunks of apple, onion, and good cheese—-feta, goat, any nice semi-soft cheese. I like this one dressed with Zukay live dressing—the red one. YUM!
My favorite salad of fall is roasted beets over greens with goat cheese and a balsamic vinaigrette. Yum!
Living in South Florida, I get to enjoy salads most of the year! I’ve been eating a spinach arugula salad lately with feta cheese and sundried tomatoes. I usually dress the salad with olive oil and balsamic vinegar dressing. Yum!!
This book sounds like something I could learn from and put to use as we seem to be stuck in a rut when it comes to salads. Right now we’ve been eating a lot of tomato based salads such as caprese salad.
various spinach salads…thank you for the opportunity!
Coleslaw… My kids have decided this year that coleslaw is the best thing since sliced bread. 🙂
This time of year I love a salad of baby greens with chopped apples or asian pears (and some good USA grapes if we have them), cubed aged raw cheddar and crisp bacon…thank you for the giveaway !
Hi Shannon,
I’m loving using up the last of our big beefy tomatoes, with chunks of cucumber, the last of the fresh basil, and fresh farmer’s cheese, drizzled with olive oil and salt and pepper….YUM!!! 🙂
I’ve been eating romaine salads, often with grapes and mozzarella.
Spinach, arugula, topped with roasted squash, beets, and walnuts. With balsamic. Yum!
I like making everything but the kitchen sink salad. I always like making my own dressing because it tastes so good and I can change it up with whatever I have on hand. I also have been enjoying a lemony potato salad this summer and of course the old standby, three bean salad. 🙂
Massaged Kale and avocado salad with chopped heirloom tomatoes- divine!
One of my favorites is apples, raw cheddar, bacon, and pecans. I love fall!
I just moved across the country a month ago, and I still haven’t located all my vinegars. Now, however, I live in a place where oranges actually grow on trees (!), so I made a lovely vinaigrette with freshly squeezed orange juice, dijon mustard, honey, salt, and olive oil to dress mixed salad greens with assorted veggies. Yum!