Mason Jar Salads and More: 50 Layered Lunches to Grab and Go
Current culinary trends are emphasizing locally sourced ingredients, housemade products, and, yes, Mason jars. It’s a shift toward a more down-home approach to cooking where more comes out of the kitchen than a food-service delivery truck. But Mason jars can be more than trendy glassware. The uniformly sized jars are practical and efficient as author and food blogger (myfoodandotherstuff.com) Julia Mirabella shows in her new cookbook, Mason Jar Salads and More: 50 Layered Lunches to Grab and Go. The focus of the meal-in-a-jar recipes is on salads, though you’ll also find risottos, dressings, dips, rice dishes and soups. While the recipes are fairly standard—there are a few standouts such as oats and fruit in almond milk and a spinach salad with blueberries, almonds and blue cheese—the book’s instructions for layering the jars for overnight storage are invaluable as a jumping off point for your own culinary creations. It’s a simple, straightforward cookbook, and it’s just in time for the back-to-school season. The meals in a jar are healthy, easy to pack, and open to alteration for personal taste, making this a great gift for those heading to school or work.