I’m a Southern girl, and I’ll admit, we do love our mason jars! But for something that was mainly used for canning (and moonshine!), mason jars are seen everywhere and used for everything nowadays. Just hit up Pinterest and you will see what I mean. What many have come to realize, and we Southern women have known for decades *grin*, is that glass mason jars are great for storing things…especially food because you don’t have to worry about any weird chemicals leaching out. Making salads ahead of time and storing them in the fridge for a weeks worth of healthy lunches/dinners has been all the rage recently, and everyone I’ve seen is stored in a mason jar. So, when given the opportunity to review the cookbook by Julia Mirabella, I was more than eager to check it out, as were my Pinterest loving daughters.
Spicy Hummus and Vegetables
- Place the chickpeas in the bowl of a food processor along with 5 tablespoons of the olive oil. Add the garlic, tahini, salt, pepper, lemon juice, and red pepper flakes. Process to blend the ingredients together. If needed to achieve the desired smooth consistency, add another tablespoon of olive oil.
- Cut the celery and carrots into strips that will fit into the Mason jar with the top closed. Scoop 1⁄2 cup of hummus into the bottom of the jar and then set the vegetable strips upright in the hummus. Seal the jar and refrigerate until ready to use.
This is just one of many recipes that I have bookmarked. Next on my list is a Blueberry Vinaigrette that sounds amazing, along with a Citrus-Soy Vinaigrette, I want to make ahead some salads for my own lunches as well. The Orzo Pasta Salad, the Cobb Salad, and the Asian Greens Salad all sound really good. I also want to get back to my overnight oats, which I always prepare in a mason jar. There are several smoothie recipes in the book as well. So, if you are part of the mason jar (my kids taught me this word) then you should enjoy this cookbook!