Summer is just as hot as it is fleeting, and while skyrocketing temperatures and record-breaking heatwaves have many of us laying low during the warmest hours of the day, during the cooler evenings and mornings, the season requires seizing. That means minimizing chores and labour in favour of outdoor leisure – especially at mealtime, when easy-breezy dishes and no-stove recipes take precedence.
“Vegetables are not an uncommon part of a morning meal,” Bareket says, “but they perhaps are in our North American interpretation of breakfast.” Which, ultimately, may be the key to adopting salad for breakfast: widening our parameters for what a salad can be. The books on Good Egg’s shelves suggest that this work is already being done, with the aforementioned titles presenting salads as main events, spread out on platters and artfully drizzled with dressing, rather than as sideshows errantly tossed in a bowl. Nowhere is this more clear than, the 2022 book from Jess Damuck. “The possibilities with salad are endless,” Damuck says.
Transfer to a parchment-lined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.
By definition that is not a salad pictured.
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