Cookbooks

No-Mayo Egg Salad – Yogurt Offers Pizzazz

Cookbooks, Cooking, Melissa's, Produce, Recipes By November 18, 2022

YUM-OH-LAH! This delectable open-faced sandwich requires a slice of toasted rustic whole-grain bread as a crisp foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal without any preservatives. It’s sold unsliced, usually in round or oval shapes. The bread has a crusty exterior and an interior with a chewy texture. Atop the toast…

Cauliflower “Steaks” Roasted Right and Paired with Italian Salsa Verde.

Cookbooks, Cooking, Melissa's, Produce, Recipes, Uncategorized By June 29, 2022

At our house, we call slabs of cauliflower “vegetarian steaks.” They are a welcome steam-roast treat to serve when the vegan branch of our family visits. I like the way the chefs at America’s Test Kitchen steam them in a scorching hot oven under a blanket of aluminum foil before roasting them to create lovely caramelization on the exteriors. A…

Green Bean Salad That Boasts Taste and Good-For-You Nutrients

Cookbooks, Cooking, Melissa's, Produce, Recipes, Uncategorized, Videos By August 2, 2021

It’s been a few years since my third book was published, but the topic seems even more relevant today. The “50 Best Plants on the Planet” focuses on the world’s most nutrient dense fruits and vegetables. One of my favorite recipes from the book is the green bean and tomato salad mounded atop watercress or mixed baby greens. Watercress serves…

A Barley Salad to Love

Cookbooks, Cooking, Produce, Recipes By November 12, 2020

This salad recipe is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad, which are delicious. But I changed my mind about the figs when I had a luscious quinoa salad at Marche Moderne restaurant (Newport Coast). It was adorned with candied kumquats. Reset. I love the sweet-tart…