Packing a lunch has never been so fun and creative! Instead of grabbing fast food or an instant meal to eat in front of the computer, readers find in "Mason Jar Salads and More" step-by-step instructions for preparing nourishing, beautiful, and convenient lunches packed with fresh produce and whole foods. Made by layering ingredients vertically in the jars, these meals benefit from the tight seal of the lid -- they can last for up to five days in the refrigerator. "Mason Jar Salads and More" offers the easiest way to whip up a week's worth of grab-and-go recipes like Layered Quinoa and Veggies, Pesto Pasta with Tomatoes, Southwestern Salad, and Easy Fruity Oatmeal. Mason jars have been used to can and preserve food for over 150 years and are a beloved and trendy item. But there is more to the Mason jar than just canning, and this book reveals how perfect they are for easy breakfasts, lunches, and snacks.
Julia Mirabella grew up in a household that emphasized Italian food and taught her to love cooking with fresh ingredients. When starting her first job as an attorney, she realized she needed to rethink her work lunches and started making Mason jar salads as a way of eating better. She lives in Washington, DC.