Hey there, food lovers! You might know Melissa Ben-Ishay as the genius behind Baked by Melissa, the cupcake empire that took the world by storm. But these days, Melissa's got a new passion project—feeding her family with wholesome, delicious meals. And she’s sharing those recipes with all of us in her brand-new cookbook, Come Hungry. At the heart of this book are some seriously satisfying salads that can easily take center stage on your dinner table. “These recipes are not only packed with flavor, but they also make you feel great,” Melissa says. “They’re quick to prepare, and they celebrate fresh, vibrant produce that nourishes your body and soul.” So, why not try one of these mouthwatering salads for supper tonight?
Dilly Chicken on Toast: A Savory Twist
(Serves 4)
Now, let’s dive into one of Melissa’s favorite recipes: the Dilly Chicken on Toast. This dish is pure comfort food with a gourmet twist. Here’s what you’ll need:
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1 lb. boneless, skinless chicken breasts, cooked and shredded
2 celery stalks, finely chopped
2 carrots, peeled and grated
2 scallions, white and light green parts finely chopped
1 tbsp. chopped fresh dill
3 small dill pickles, finely chopped
Juice of 2 lemons
1 ⁄3 cup mayonnaise
1 ⁄4 cup Dijon mustard
1 tbsp. pickle juice
1 large garlic clove, minced
1 tsp. garlic powder
1 ⁄2 tsp. fine sea salt
1 ⁄4 tsp. pepper
1 tsp. olive oil
4 slices sourdough bread
Lettuce and tomato slices, to serve
Directions:
1. First things first, mix the chicken, celery, carrots, scallions, dill, and pickles in a large bowl. This is where the magic begins.
2. In a separate bowl, whisk together the lemon juice, mayonnaise, mustard, pickle juice, garlic, garlic powder, salt, and pepper. Once it’s all blended, fold it into the chicken mixture. Your kitchen is already smelling amazing, right?
3. Heat up a skillet with a splash of olive oil over medium-high heat. Toast your sourdough slices until golden brown and crispy, about 4 to 5 minutes per side.
4. Finally, serve the chicken salad on top of the toasted bread and garnish with fresh lettuce and tomato slices. You’ve just created a meal that’s both comforting and fancy enough for company!
PER SERVING: 482 calories, 23 grams protein, 76 grams carbs, 8 grams fiber, 10 grams sugar, 10 grams fat.
Roasted Veggies and Freekeh: A Hearty Veggie Delight
(Serves 4)
If you’re a fan of hearty, vegetable-packed meals, this recipe is for you. Melissa’s Roasted Veggies and Freekeh is the ultimate dish for anyone looking to enjoy a nutritious, yet indulgent meal. Here’s what you’ll need:
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1 cup uncooked cracked freekeh
1 head cauliflower, chopped into 2” florets
1 ⁄4 cup avocado oil
1 tsp. fine sea salt
1 ⁄2 tsp. pepper
1 head broccoli, chopped into 2” florets
3 tbsp. olive oil
Juice of 1 lemon
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh cilantro
1 garlic clove, grated
Directions:
1. Start by cooking the freekeh according to the instructions on the package. While that’s happening, preheat your oven to 420°F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 2 tablespoons of avocado oil in a bowl, and season with half the salt and pepper. Spread it out on the baking sheet and roast for 15 minutes.
3. While the cauliflower is roasting, toss the broccoli with the remaining avocado oil and season with the rest of the salt and pepper.
4. Once the cauliflower is done, remove it from the oven and add the broccoli to the same pan. Roast them together for another 30 minutes.
5. In a small bowl, whisk together the lemon juice, parsley, cilantro, and grated garlic. Adjust the seasoning to your taste.
6. Toss the roasted vegetables with the dressing, then serve them over a bed of freekeh. If you want to take it to the next level, drizzle with tahini for an extra layer of flavor.
PER SERVING: 381 calories, 10 grams protein, 32 grams carbs, 6 grams fiber, 4 grams sugar, 26 grams fat.
Sesame Chicken Salad: An Asian-Inspired Masterpiece
(Serves 4)
This next recipe is a game-changer for anyone who loves bold, Asian-inspired flavors. Melissa’s Sesame Chicken Salad is a fresh and vibrant dish that’s perfect for any time of the year. Here’s what you’ll need:
2 tbsp. avocado oil
1 tsp. fine sea salt
1 tsp. oregano
1 tsp. garlic powder
1 ⁄4 tsp. pepper
Juice of 1 lemon
4 boneless, skinless chicken breasts
2 bunches bok choy, chopped
1 cup spinach, chopped
1 ⁄2 red bell pepper, cut into 1” pieces
Toasted sesame seeds and wonton strips
Directions:
1. Begin by whisking together the avocado oil, salt, oregano, garlic powder, pepper, and lemon juice in a bowl. Pour this marinade over the chicken breasts and let them soak up all that flavor.
2. Heat a grill pan over medium-high heat. Cook the chicken for 5 minutes on each side, then let it rest for a few minutes before dicing it into bite-sized pieces.
3. In a large bowl, combine the chopped bok choy, spinach, and red bell pepper. Add the diced chicken and toss everything with Melissa’s homemade miso ginger vinaigrette. (We’ll get to that in a moment.)
4. Serve the salad topped with toasted sesame seeds and wonton strips for an extra crunch.
*For vinaigrette:
Blend 3 garlic cloves, a 1”-piece fresh ginger, 1 ⁄4 cup each toasted sesame oil, avocado oil and nutritional yeast, 2 tbsp. white miso paste, 2 tbsp. rice vinegar, juice of 2 lemons, and 1 tsp. salt until smooth.
PER SERVING: 540 calories, 40 grams protein, 14 grams carbs, 6 grams fiber, 3 grams sugar, 37 grams fat.
