Come hungry : salads, meals, and sweets for people who live to eat / Melissa Ben-Ishay ; photography by Ashley Sears.

Enhanced descriptions from Syndetics:

From Melissa Ben-Ishay--the co-founder of Baked by Melissa and creator of the viral Green Goddess Salad--comes an irresistible, veggie-packed cookbook with over 100 flavorful, nourishing recipes to inspire you to eat delicious meals that make you feel great.

When Melissa Ben-Ishay, the co-founder and CEO of bite-size cupcake empire Baked by Melissa, posted her vegan Green Goddess Salad on TikTok, it became a viral sensation. The recipe exploded online, gaining over 25 million views, landing Melissa on the TODAY Show, and inspiring fans like Cardi B and Lizzo to make their own version of the salad.

After the success of the Green Goddess Salad, Melissa continued to share her finely chopped, vegetable-focused recipes and inspired millions of fans to eat more greens with her flavorful, fresh creations. The meals all highlight Melissa's food philosophy: if you get your nourishment from mealtime, you can absolutely indulge in dessert every day, just like she does.

In Come Hungry, Melissa shares her favorite everyday recipes and tips for creating nourishing, delicious meals the whole family will love. With flavorful ingredients and easy-to-follow instructions, Melissa encourages home cooks of all levels to cook outside of their comfort zones and reveals her go-to techniques for creating the perfect bite. Packed with colorful, craveable recipes, Come Hungry offers a wide range of simple dishes for any diet, including:

Mediterranean Grain Salad Coffee Shop Sesame Chicken Salad Crunchy Ramen Slaw with Grilled Ribeye Green Veggie Pizza Double Chocolate Zucchini Cake

From her grandmother's kitchen in the Catskills to her in-laws' home on the Mediterranean, Melissa features recipes inspired by meals that have shaped her as a cook and promote a veggie-packed way of eating, from mouthwatering toasts topped with leftovers to filling a pita with flavorful small plates. Ultimately, each and every recipe encourages creativity in the kitchen and invites the reader--as Melissa's family says to guests on their way for dinner--to come hungry.

Table of contents provided by Syndetics

• Introduction (1)
• Small plates (10)
• Toasts (38)
• Salads (60)
• Grain salads (118)
• Quick dinners & sides (144)
• Dressings (171)
• Breads (180)
• Desserts (212)
• Kitchen basics (244)
• Diy kitchen staples (258)
• Acknowledgments (269)
• Universal conversion chart (271)
• Index (273)

Reviews provided by Syndetics

Library Journal Review

Cofounder of the bite-sized cupcake business Baked by Melissa and author of Cakes by Melissa, Ben-Ishay holds the culinary philosophy that mealtime is for nourishment, and dessert is for indulging. When her green goddess salad became a viral sensation, it provided her the opportunity to bring her veggie-forward, nutrient-packed approach for eating to readers in the form of this cookbook. It contains 100 recipes for everything from salads (caramelized tomatoes and leeks with arugula; orzo pasta salad) to different delicious spins on toast that embrace avocados, tomatoes, cottage cheese, and cucumbers. Ben-Ishay then offers up sweet treats such as a cookie-butter icebox cake and cheesecake-stuffed chocolate cookies, as well as providing practical tips on making one's own spice mixes and pickling vegetables. The book's vibrant color photographs make all the dishes look even more tempting, and the easy-to-follow format of each recipe practically guarantees success. VERDICT This fresh, flavor-packed cookbook makes it easy to load up on vegetable-focused meals.--John Charles

Publishers Weekly Review

Baked by Melissa cofounder Ben-Ishay (Cakes by Melissa) presents an accessible if somewhat uninspired collection of veggie-packed recipes. Some of these dishes are adaptations of meals she ate during her childhood: the honey chicken salad is based on one she frequently ate as a teen at the mall, and her crunchy ramen slaw with grilled ribeye is a veggie-heavy rendition of a dish her mother used to make. Other recipes, which draw inspiration from Ben-Ishay's Israeli husband and in-laws, have a Mediterranean flair, but flavor profiles are limited: the Israeli salad and the Mediterranean chopped salad have a large overlap in ingredients, as do "my favorite toast" (sour dough topped with cottage cheese, tomato, and cucumber) and the cucumber cottage cheese toast. There are several vegan options, including black bean and tofu taco salad and herby macaroni salad with vegan Caesar dressing, but Ben-Ishay curiously incorporates some of her vegan sauces into dishes already containing animal products: for example, her creamy vegan pesto dresses marinated tomato toast that contains burrata cheese. The bread and dessert recipes, which range from garlicky phyllo bread to cookie butter blondies, are by far the most successful elements. This is hit-or-miss. (Jan.)