The Whole30 might be a popular January effort to kickstart the year by eating sugar- and grain-free, but for many people, Whole30 is a year-round way of life.
One of those cooks is Michelle Smith, who has a new cookbook called “The Whole Smiths Good Food Cookbook,” (Houghton Mifflin Harcourt, $30), which is officially endorsed by the Whole30 brand led by Melissa Hartwig in Dallas.
Smith is a mother of two and recipe developer for her own website, thewholesmiths.com, and the official Whole30 blog, so many of the dishes are family friendly and can be adapted for paleo, vegan, dairy free or nut free homes.
She’ll be in Austin this week for an event at BookPeople. You can catch her there at 7 p.m. Thursday.
In the book, Smith includes a peach and prosciutto salad that’s great for summer.
Peach and Prosciutto Salad
What’s not to love about this salad? Fresh peaches? Check. Prosciutto? Check. Combined with some blue cheese? Trust me, you’re in for a treat.
3 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
2 teaspoons honey
1/2 teaspoon salt
6 cups packed baby spinach
2 cups packed watercress
1/2 cup Marcona almonds
1/2 cup fresh blueberries
1/3 cup crumbled blue cheese
8 slices prosciutto, halved
2 peaches, sliced
In a small bowl, whisk together the olive oil, vinegar, honey, and salt until emulsified.
In a large bowl, toss together the spinach, watercress, almonds, blueberries, and blue cheese. Add the dressing and toss to coat. Garnish the salad with the prosciutto and peach slices and serve. Serves 4.
— From “The Whole Smiths Good Food Cookbook,” (Houghton Mifflin Harcourt, $30) by Michelle Smith