A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables. Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organised seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colourfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread. "Elevates salads from the quotidian to the thrilling."--The New York Times"More than 80 tasty recipes that riff on the traditional salad and star noodles, grains, greens, and a rainbow of veggies. . . . Gorgeous photos and technique illustrations make for a beautiful and useful book."--Good Housekeeping