Salad Samurai review & giveaway
You may think I’ve been hiding under a rock for the past couple of months but, in truth, I’ve been hiding out in my kitchen. Since late last year, it’s been a whirlwind of recipe development here at ADC headquarters, creating 135 brand new recipes for a soon-to-be cookbook, co-authored with the lovely Lisa. After many months of work, I’m happy to report the manuscript has been submitted, the recipes have been photographed, and I’m ready to get back to blogging.
Speaking of cookbooks, Terry Hope Romero’s newest book, Salad Samurai, has been a dream come true for salad lovers everywhere. In this book, Terry shares 100 salads that are, as the subtitle so aptly describes, “cutting-edge, ultra-hearty, easy-to-make salads you don’t have to be vegan to love.”
With my first flip through the book, each recipe description and accompanying photograph drew me in, and I spotted more than a few I wanted to make right away. Most days, I eat a big, hearty salad for dinner but I tend to get stuck in a routine, eating whatever vegetables are in my crisper that day—not too exciting, right? So, I was thrilled to see recipes that celebrate all kinds of ingredients and remind us that salads don’t have to suck. Clearly, Terry knows her veggies, as her vibrant, filling, meal-sized salad recipes could even rock the coldest days of winter. How could you not get excited about the thought of biting into coconut samosa potato salad or a mushroom, barley & brussels harvest bowl?
One of the first salads I made was the beet ball ‘n’ fries salad, an awesome take on the burger and fries of fast food. It is made up of hearty, brightly-coloured beet and lentil “meatballs,” baked fries (I used sweet potato) and burger-friendly toppings like tomatoes, red onion and pickles. It is just yum.
Another salad I made reminded me of the best things of summer–namely, fresh berries. The strawberry spinach salad with orange poppy seed dressing showcases beautiful local strawberries, blueberries, red onion, pecans and baked tofu on a bed of fresh spinach. The sunny poppy seed dressing adds a fresh, zesty flavour and also doubles as a marinade for the chewy, baked tofu.
Finally, the BKT (bacon, kale, tomato) bowl, a big leafy bowl of tempeh bacon, kale, avocado and tomatoes bathed in a tangy vinaigrette, is full of all things I’ve been craving lately.
Lucky for you, there are some recipes from the book floating around the web:
- Emma shares the BKT bowl,
- Kristy shares the pesto cauliflower & potato salad,
- Amanda shares the Mexican roasted corn salad with avocado,
- Ali shares the asparagus pad Thai salad, and
- Jenne shares the Polish summer soba salad.
Hopefully these will give you a taste of what’s available in the book.
But wait, there’s more! Thanks to the book’s publisher, Da Capo Press, I’m able to give away a copy of Salad Samurai to one lucky ADC reader! This giveaway is open to residents of Canada and the US. Enter using the widget below. I’ll choose a random winner on Tuesday, September 9th. Good luck!
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