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<\/a><\/figure><\/div>\n\n\nAbout the Book:<\/h2>\n\n\n\n
INSTANT <\/strong>NEW YORK TIMES<\/em><\/strong> BESTSELLER<\/strong><\/p>\n\n\n\n A vibrant, flavor-packed collection of delicious, nutritious meals that make it easy to nourish your family every day, from the <\/strong>New York Times<\/em><\/strong> bestselling author of <\/strong>Come Hungry<\/em><\/strong> and co-founder of Baked by Melissa.<\/strong><\/p>\n\n\n\n At Melissa Ben-Ishay\u2019s house, mealtimes are filled with nutritious dishes that satisfy everyone at the table\u2014without sacrificing time. In Come Eat<\/em>, Melissa invites you to pull up a chair to enjoy the delicious recipes her busy family loves (even the pickiest eaters).<\/p>\n\n\n\n Packed with stunning photography and colorful, mouthwatering recipes that focus on fresh produce and big flavors, Come Eat<\/em> features a variety of Melissa\u2019s favorite weekly go-to recipes, from lunch to dinner to dessert\u2014and all the snacks and sides in between\u2014including:<\/p>\n\n\n\n With helpful tips and easy-to-follow instructions, Melissa shows you how to easily adapt meals for your family, from breaking down the components of the perfect salad to making soup with ingredients you have on hand. Whether you\u2019re a novice cook eager to gain confidence in the kitchen or a seasoned pro looking to save time and effort, Come Eat<\/em> makes creating and planning meals easy every day\u2014one perfect bite at a time.<\/p>\n\n\n\n With Melissa, food is love, food is nourishment, food is health, and Come Eat<\/em> is a joyful celebration of real food for real life. And when you\u2019re at her table, there\u2019s always room for dessert.<\/p>\n\n\n Melissa Ben-Ishay is the co-founder and CEO of Baked by Melissa, a New York-based dessert company celebrated for its bite-size treats. Since it was founded in 2008, Baked by Melissa has opened 14 retail stores in the New York City metropolitan area and beyond, and ships its products nationwide. In 2020, Melissa gained popularity on TikTok with videos of her salads and everyday meals, each of which was developed to give you the perfect ratio of flavors in every bite\u2014just like her namesake cupcakes. For recipes, follow her @bakedbymelissa or check out her blog at www.bakedbymelissa.com\/blog.<\/p>\n\n\n\n I still do LOVE her Green Goddess <\/a>recipe and I make it all summer. I’ve made it with all sorts of herbs and different greens like spinach, arugula and kale. Basically, I use whatever I have on hand. I have never made the full blown salad; I just use the dressing as a dip. I did do a riff on this recipe for a pasta sauce<\/a>, too. <\/p>\n\n\n\n When I went back to read my review of Come Hungry<\/a>, I noticed I didn’t post a recipe or dish from her book. (That seemed to be a trend with me back then; I think I was worried about overdue books at the library and was rushing to post.)<\/p>\n\n\n\n I tried to take my time with Come Eat<\/em>. In my opinion, the salad section is the best, especially the Golden Girl Salad.<\/strong> In the hednote, she states that this recipe was one she created for Delish<\/em>, <\/em>one inspired by summer produce. It is delicious, a mix of sweet corn, cabbage, bell pepper, onions, chives, cherry tomatoes, and Sungold tomatoes. The dressing uses some corn kernels, garlic, garlic powder, turmeric, lemon juice, vinegar, and olive oil. She recommends serving this salad as a dip with tortilla chips. <\/p>\n\n\n Here’s what I did. I used some of the few cherry tomatoes from my garden along with a pint of mixed colored cherry tomatoes from the store. I could NOT find any scallions that were not less than $5.99 a bundle so I used chopped red onion. Instead of only chives, I threw in some basil. I think that was an improvement. Instead of serving it with tortilla chips, I crumbled Fritos on top! usually don’t post specific recipes from the cookbooks I review, but this is so good and I do think I have enough changes to do a “based on” recipe. If you or Melissa disagrees, forgive me. <\/p>\n\n\n Based on Golden Girl Salad from <\/span>Come Eat<\/span><\/i> by Melissa Ben-Ishay<\/span><\/p>\n For the salad:<\/b><\/p>\n For the dressing:<\/b><\/p>\n We loved this! The recipe makes a large serving so we had it for a dinner for two with some grilled pork chops, served the leftovers again with some burgers for a dinner for five, and we finally ate the last two portions with some sliced tomatoes for dinner one night. It keeps well.<\/p>\n\n\n\n I also tried her Taco Slaw<\/strong> (32) with some modifications. I used just 1\/2 head of green cabbage but I did the full amount of the dressing. If you make this as she specifies (1\/2 head of green and 1\/2 head of red cabbage), then I would double the amount of dressing. It was good too, just very mustardy so be advised. (The dressing utilized nutritional yeast just like her Green Goddess dressing.) <\/p>\n\n\n Her Green Goddess dressing appears a couple of times in the book with Green Goddess Chicken Salad (78) and Green Goddess Potato Salad (82). I didn’t try these but I am sure they are delicious.<\/p>\n\n\n\n It’s way too hot for soup, so I admit I skimmed over this section. I did peruse the “What’s for Dinner?” section closely because I was trying to find a grilled dish to go with that corn salad. Most of the recipes here are total meals like Stewed Chickpeas over Rice (148), Veggie Stir-Fry (151), Sheet Pan Salmon (152), and Chicken Fajita Lettuce Wraps (155). You get the idea. I did try her Moo Shu-ish Chicken & Rice<\/strong> (156) for another meal. I’m not posting this recipe but it is pretty darn good. The Hubs loved it!<\/p>\n\n\n There are few stand alone dinner entrees and she always<\/em> promotes serving steamed broccoli as a side. <\/p>\n\n\n\n “Sides & Snacks” is full of dips, sauces, and veggies with one chicken wing recipe thrown in for good measure. Her hummus recipe was pretty standard but I love the way she presents it, ringed with a combo of whole chickpeas, chopped cukes, halved cherry tomatoes, and olives. <\/p>\n\n\n\n “Desserts” offers a couple of basic recipes (M & M cookies & sugar cookies), some super simple-kid friendly ones (like S’more Bites and 3-Ingredient Crunch Bar), and a couple of intriguing ones (Pumpkin Donut Muffins and the Snickerdoodle Chickpea Cake mentioned in the blurb). I had just made a huge batch of brownies so I didn’t try any of her sweet recipes.<\/p>\n\n\n\n All in all, I would recommend this book. It is full of eclectic recipes. I am glad I found that corn slaw!!!<\/p>\n\n\n\n I’m linking up with Foodies Read<\/a> for August.<\/p>\n","protected":false},"excerpt":{"rendered":"\n
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<\/a><\/figure><\/div>\n\n\nAbout the author:<\/h2>\n\n\n\n
What I thought:<\/h2>\n\n\n\n
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Summer Corn and Cabbage Salad<\/b><\/h1>\n
Ingredients<\/b><\/h2>\n
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Instructions<\/b><\/h2>\n
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