Brilliant solutions for making packed meals that are as inventive as they are convenient. Whether you’re planning a picnic in the park, taking lunch on the plane, making a bag for the kids, or eating al desko—there’s no reason you have to sacrifice taste or health. A packed meal can be an extraordinarily delicious meal. The Portable Feast offers up more than one hundred recipes for inventive, wholesome dishes that are ready to roam. Preparing food in advance does come with its own set of challenges, but author Jeanne Kelley has done all the work to figure out ingenious solutions. You’ll find here the secrets to packing salads so they stay crisp, layering the various components in a jar to be tossed together at the last minute. Recipes in the book are vegetable-forward and feature a selection of brilliant grain bowls built to go—a more filling type of salad built on a heartier foundation. Behind The Portable Feast is a spirit of adventure: good food shouldn’t be limited to the dining room. Why not ramp up your next concert in the park with Beet Hummus with Herbs End a romantic dejeuner sur l’herbe with Banoffee Pie Jars. Create envy at the office with a Chia Yogurt Parfait. Sandwiches mix up smart new combinations and forms such as Beet and Ricotta, Roast Squash with Almond Chermoula, or Banh Mi Subs. The Portable Feast is about striking the right balance—between work and play, healthy and indulgent—and creating food people want to cook and can take wherever they go.
Jeanne Kelley has written for Bon Appétit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes.