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The Cancer Wellness Cookbook
by Kimberly Mathai Olivia Brent Julie HopperWhether you are a cancer patient undergoing treatment, a caregiver, or a survivor, you'll find this cookbook and nutritional guide essential--it includes the latest scientific research on improving the lives of people living with cancer. Created by Seattle's Cancer Lifeline, The Cancer Wellness Cookbook features nutritional plans and 100 recipes focusing on the foods that have been shown to prevent and forestall the spread of cancer. With super healthy and delicious ingredients like berries, mushrooms, beans, tomatoes, and fish, these dishes taste great and are filled with the nutrients that aid a person undergoing chemotherapy and other cancer treatments.
A Boat, a Whale & a Walrus
by Jess Thomson Renee Erickson Jim HenkensOne of the country's most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee's Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson's simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.From the Hardcover edition.
Anti-Inflammatory Eating Made Easy
by Julie Hopper Michelle Babb Hilary McmullenInflammation is a hot topic in the world of health, nutrition, and weight loss, with activism by Dr. Oz, Michael Pollan, and Mark Bittman. With Anti-Inflammatory Eating Made Easy, eat as much as you want, lose weight, and heal your body. More and more people have become aware of the many benefits of an anti-inflammatory diet. Seattle nutritionist Michelle Babb has created an easy-to-follow nutrition plan and cookbook that helps readers combat inflammation with healthy recipes and food choices. Making dramatic lifestyle changes can be difficult, but the seventy-five recipes and nutrition plan in this book make that change approachable, understandable, sustainable, and delicious. Adopting an anti-inflammatory diet can help alleviate arthritis, type 2 diabetes, food allergies, skin conditions, weight gain, and many other symptoms of chronic inflammation.From the Trade Paperback edition.
Fresh & Fermented
by Richard J. Climenhage Charity Burggraaf Julie O'Brien Julie HopperEating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.From the Trade Paperback edition.
The Dutch Oven Cookbook
by Julie Hopper Charity Burggraaf Julie Kramis Hearne Sharon KramisIn this follow-up to their successful Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of that kitchen standby, the Dutch oven. Whether the model in hand is a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, this thing really cooks. This is the pot for slow cooking, simmering pot roats and chicken stews. It works on the stovetop and in the oven.From the Trade Paperback edition.
Passionate Nutrition
by Jess Thomson Jennifer AdlerThis power-foods healthy-living guidebook will inspire readers to eat well, lose weight, and embrace food as medicine. "Food as medicine" is a powerfully healing way to eat and was embraced by nutritionist Jennifer Adler as she recovered from a malnourished childhood and adolescence. Part power-foods cookbook, part handbook for healthy living and eating, and part memoir, Passionate Nutrition provides digestible information, tips, and techniques for how to find your way to optimal health. She focuses on abundant eating (as opposed to restrictive eating), and explores what she calls "the healthy trinity"--digestion, balance, and whole foods. Adler guides and encourages readers to shift their diet to achieve this desirable balance, introduces power foods we should all eat, and provides healthy ways to lose weight, along with simple recipes to optimize health. With her personal story interwoven, readers will be inspired to embrace the healthy power of food.From the Hardcover edition.
Gluten-Free & Vegan for the Whole Family (EBK)
by Raven Bonnar-Pizzorno Jennifer KatzingerWith food allergies and sensitivities continuing to rise, particularly among children, and more people embracing the health benefits of a plant-based diet, these delicious and nutritious recipes are egg-free, dairy-free, gluten-free, and mostly soy-free, and will satisfy even the pickiest eater at the table. Arranged by meals (including snacks), these 90 kid-friendly recipes will make planning easy, and simplify cooking gluten-free and vegan food for the entire family. Nutritionist Raven Bonnar-Pizzorno writes the foreword, giving the recipes her stamp of approval for both kids and adults.
The Lemon Cookbook (EBK)
by Ellen JacksonLemons add a fresh, tangy burst of flavor to both sweet and savory dishes and have a way of making all the other ingredients in a dish shine. From savory meals like Meyer Lemon Risotto with Dungeness Crab Tarragon, and Créme Fraîche, to sweet treats like Lemon Buttermilk Panna Cotta with Lemon Verbena and Blackberries, here are delicious recipes featuring the bright flavor of lemons. Inexpensive, easy to find, and simple to cook with, they're also good for you, containing a hit of vitamin C. What's not to love?
Theo Chocolate
by Joe Whinney Leora Bloom Debra Music Charity BurggraafWho doesn't love chocolate? Here are delicious sweet and savory chocolate recipes, along with the fascinating story of how North America's first organic and Fair Trade chocolate factory came to be (and why they are so passionate about how their chocolate is made). Theo Chocolate is dedicated to making the world a better place. From bean to bar, Theo Chocolate uses organic ingredients and is committed to Fair Trade practices, working closely with farmers around the world who grow the cocoa beans used in their chocolate. This book not only shares Theo's story and their passion for doing the right thing, but also celebrates the decadent pleasure of enjoying excellent chocolate thanks to 75 recipes to make at home along with full-color photographs throughout.From the Hardcover edition.
Raw Food Made Easy: For 1 or 2 People
by Jennifer CornbleetWell-known Chicago-based cooking instructor, Jennifer Cornbleet, shares her favorite no-cook recipes in smaller quantities ideal for one or two people. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food. From the book jacket.
Secrets of the Cirque Medrano
by Elaine ScottIn the Paris village of Montmartre in 1904, fourteen-year-old Brigitte works long hours in her aunt's café, where she serves such regular customers as the young artist Pablo Picasso, encounters Russian revolutionaries, and longs to attend the exciting circus nearby. Includes author's note on the Picasso painting Family of Saltimbanques.
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
by Beth DooleyThe explosive growth of the local food movement is hardly news: Michael Pollan's books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a "food revolution" come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.In Winter's Kitchen reveals how a food movement with deep roots in the Heartland-our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region-isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious.
All the Wild Hungers: A Season of Cooking and Cancer
by Karen BabineA &“lovely&” memoir of caring for a mother with cancer, reflecting on our appetites for food and for life (Minneapolis Star Tribune). When her mother is diagnosed with a rare cancer, Karen Babine—cook, collector of vintage cast iron, and fiercely devoted daughter, sister, and aunt—can&’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits to preparing her mother anything she will eat, a vegetarian diving into the unfamiliar world of bone broth and pot roast. In this series of mini-essays, Babine ponders the intimate connections between food, family, and illness. As she notes that her sister&’s unborn baby is the size of lemon while her mother&’s tumor is the size of a cabbage, she reflects on what draws us toward food metaphors to describe disease. What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found—and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family&’s experience of illness and of a writer's culinary attempt to make sense of the inexplicable. &“[Babine] continues to navigate her way through extraordinary challenges with ordinary comforts, finding poetry in the everyday. Reading this quiet book should provide the sort of balm for those in similar circumstances that writing it must have for the author.&”―Kirkus Reviews &“Profound…Anyone who has experienced a family member&’s struggle with cancer will be stabbed by recognition throughout this book…In the end, the overriding hunger referred to in this lovely book&’s title is the hunger for life.&”―Minneapolis Star Tribune
The Old Farmer's Almanac Comfort Food: Every dish you love, every recipe you want
by Ken HaedrichEvery dish you love, every recipe you want! Comfort Food, from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here you&’ll find everything from familiar favorites kicked up a notch to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more! For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmer&’s Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, &“lick-the-bowl&”-delicious dishes will be treasured by anyone who likes to cook—and everyone who likes to eat.
The Old Farmer's Almanac Comfort Food & Cooking Fresh Bookazine: Every dish you love, every recipe you want
by Ken HaedrichEvery dish you love, every recipe you want! Comfort Food, the newest cookbook from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here you'll find everything from familiar favorites kicked up a notch for today's tastes to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more! For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmer's Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, "lick-the-bowl"-delicious dishes will be treasured by anyone who likes to cook--and everyone who likes to eat.
The Old Farmer's Almanac Readers' Best Recipes: and the Stories Behind Them
by Old Farmer’s AlmanacFor years, readers of The Old Farmer’s Almanac have indicated that their favorite recipes are those of family and friends. Now, in appreciation and for its 225th anniversary in 2017, the Almanac has gathered 196 recipes of its fans and friends in its newest cookbook—The Old Farmer’s Almanac Readers’ Best Recipes and the Stories Behind Them. These are home cooks’ best-loved, most-requested recipes—the dishes they serve at family gatherings and potlucks, the ones that have been passed down for generations, or the ones that must be made for special occasions—with often heartwarming, occasionally amusing, and always personal tales and anecdotes of the recipes’ origin. Classic Almanac time- and money-saving tips make this a collection that cooks and readers will treasure.
Skinny Grilling: Over 100 Inventive Low-fat Recipes For Meats, Fish, Poultry, Vegetables And Desserts
by Barbara GrunesThe barbecue grill is an American icon. In suburbia it's a backyard fixture. In cities it appears on tiny balconies. At picnics and beach parties it's indispensable. Yet the food we usually grill has a fatty sameness that does justice neither to the cook's skill or the diners' good health.Barbara Grunes, author of over 50 cookbooks and maven of grill cookery, puts an end to routine, fat-laden barbecues once and for all with Skinny Grilling's 100 exciting new recipes. This unique collection establishes grill cooking as a versatile culinary technique in its own right, no longer limited to chicken, ribs, and hamburgers.Now home cooks can grill--easily and without fuss--delicious roasts, succulent seafood, smoked turkeys, bubbling pizzas, and dozens more main dishes. But that's just the beginning. Over the same coals, readers can quickly turn out juicy vegetables, creative salads, unforgettable smoked meats, oriental stir-fries in the wok--even fabulous desserts! Also included is a wonderful red-white-and-blue 5-course 4th of July feast.Families and friends love the festivity and fun of cookouts, and Skinny Grilling will provide an inventive recipe collection to vastly extend any cook's grilling repertory. Even better, the food prepared from this book will be low in fat, high in flavor, and anything but routine.Appetizers: Smoked pizza, chicken satay, turkey mini-burgers, and more.Vegetables: Sweet pepers salad, eggplant steaks, double-baked potatoes, vegetable kabobs, and more.Seafood: Teriyaki salmon, mahimahi in corn husks, smoky scallops, seafood paella, and more.Poultry: Smoked chicken, blackened chicken breasts, jerk chicken, mixed grill, and more.Meats: Steak kabobs, pork loin barbecue, grilled lamb, buffalo burgers, and more.Wok Grilling: Hot and spicy chicken, beef & vegetable stir fries.Desserts: Angel cake with berries, bananas Foster, grilled figs, and more.All recipes include nutritional data, diabetic exchanges, and follow American Heart Association guidelines regarding calories from fat.
Skinny Pizza: Over 100 Healthy Recipes For America's Favorite Food
by Barbara GrunesPizza is America's national fun food. And now--thanks to Barbara Grunes' innovative recipes--pizza qualifies as America's national good-health food, too. These 100-plus recipes trim away the excess fat, cholesterol, and calories that usually come with pizza, so families can enjoy all the great tastes without sacrificing good nutrition.Starting with easy-to-make (and store) recipes for basic crusts and sauces, Skinny Pizzas shows you how easy it is to top pizzas with fresh, low-fat, high-fiber vegetables, dairy products, fruits, poultry, meat, and fish--everything from zucchini and pears to smoked salmon. From hearty one-dish meals to pizza snacks, appetizers, party dishes, and even desserts--all slimmed down for today's healthful lifestyle--home cooks can feel good about serving pizza any time and for any occasion. Tomato-based pizzas: Shrimp, mushroom, chicken, spinach, tuna, peppers, artichoke, eggplant, and more. Non-tomato-based pizzas: Teriyaki, salmon, bok choy, goat's cheese, clam, turkey, stir-fry, zucchini, and more. Pizza on the grill: Fajita, vegetarian, Thai-flavored, salsa, olive, ratatouille, mango, barbecue, and more. Specialty pizzas: Creole, Szechwan, smoked turkey, scallop, focaccia, crab cake, nacho, English muffin, and more. Dessert pizzas: Apple, mint brownie, cheesecake, strawberry yogurt, rum-raisin, and more.All recipes include diabetic exchanges and nutritional specifics on fat, cholesterol, sodium, calories, and percent of calories from fat. Recipes conform to the American Heart Association guidelines regarding the percent daily intake of calories from fat.
Skinny Potatoes: Over 100 Delicious New Low-fat Recipes For The World's Most Versatile Vegetable
by Barbara GrunesCan the easy-to-cook, inexpensive, low-fat potato--the ubiquitous "spud"--turn up with chicken and peanuts as the star of an exotic stir-fry? Can plump baked potatoes, topped with everything from shrimps and tofu to chicken and chili, win acclaim as delicious one-course meals? Emphatically yes, as these 100-plus recipes prove.Barbara Grunes, known nationally for her innovative and nutritionally aware recipes, makes it easy for both novice and seasoned cooks to transform "bakers," "broilers," red, new, sweet, and every other kind of potato into imaginative appetizers, hearty soups, exciting stir-frys, 10 different potato salads, a dozen outdoor barbecues, and delicious side dishes, breads--even desserts.To "top" it off, Grunes presents no less than 24 luscious, low-fat toppings that recreate baked potatoes as main-course delights.Top your "bakers" with Thai shrimp, eggplant Parmesan, ratatouille, Moroccan chicken, turkey chili, Cantonese stir-fry, Spanakopita, asparagus and mushrooms, tofu Veracruzana, Provencal vegetables, mushrooms and cheese, and many other ingredients. This book also includes appetizers, soups, salads, entrees, and side dishes: Vichyssoise, German potato salad, calm chowder, goulash soup, Oriental steamed potatoes, grilled sweets with pineapple, grilled skins and salsa, Colcannon tandoori kabobs, Cuban mashed potato pudding, potato biscuits, Bohemian dessert pancakes, potato-zucchini pancakes, and many more!The most health-happy collection of its kind, these recipes deliver not only the great taste but also the incredible nutrition of the potato as a low-fat complex carbohydrate that's cholesterol-free and literally loaded with potassium, vitamin C, and fiber.
Skinny Seafood: Over 100 Delectable Low-fat Recipes For Preparing Nature's Underwater Bounty
by Barbara GrunesSeafood eating is healthy eating. But preparing exciting and delicious fish and shellfish can be a challenge. Skinny Seafood meets the challenge with 100 new recipes that are as inventive as they are easy to make. Banish bland, ho-hum fish forever, and start enjoying the bounty of the sea for great taste as well as good health.Skinny Seafood's recipes make it easy to prepare seafood. Most dishes require little cooking time, and fish is surprisingly economical when purchased fresh. All of the recipes employ simple preparation techniques to control fat, calories, and cholesterol. Likewise, the scores of creative sauces and accompaniments rely on herbs, spices, an fresh natural ingredients for flavor rather than fat-laden oils and butter.Fish was never like this:Trout with Mango and Blueberry SauceSalsa Red SnapperCrabmeat Fu YongSole and Shrimp with TequilaDown East Grilled LobsterCanadian ChowderMicrowave Perch with Honeydew SalsaTeriyaki BassMahimahi with MintTuna VeracruzScallop BurritosMagyar Fish StewFinnan HaddieSmoke WhitefishGrouper with BananasCajun CatfishJamabalayaMongolian Seafood Hot PotShrimp PizzaMargarita SwordfishGumboDoor County Fish Boil, and more!
Newcity's Best of Chicago 2012
by The Editors of NewcityBest of Chicago is the definitive guide to America's third-largest city, created each year, for nineteen years running, by Chicago's only locally owned and operated alternative weekly, Newcity.Unlike other city guides that trot out the same-old same-old tourist traps, Best of Chicago is equally a resource for visitors, newcomers and lifelong Chicagoans. Readers will still learn the basics like who has the best hotdog, but so too, the best place to nonchalantly check out the opposite sex. Sure, Best of Chicago will tell readers who has the best holiday-themed theatrical production. But it also has the best hipster-free bar in Wicker Park. The best Middle Eastern restaurant, the best Montreal-style poutine in Chicago, the best place to drink in the forest preserves, the best unrecognized landmark to Chicago's gay community, the best place to meet strangers over breakfast, and so on, through more than 500 entries.Entries are organized in five broad categories, including City Life, Culture & Nightlight, Food & Drink, Goods & Services, and Sports & Recreation. And not only will readers discover places to go in Chicago, but they'll learn about the city's history while enjoying a laugh or two throughout.
Charlie Trotter
by Chicago Tribune StaffBursting onto the Chicago fine-dining scene in 1987, Charlie Trotter's restaurant soon became a local icon and eventually a national landmark. From his initial rise to culinary stardom to his untimely death in November 2013, Charlie Trotter was one of Chicago's most distinguished and high-profile chefs. Trotter, more than any of his peers, ushered in a new type of dining experience-the "New American" gourmet cuisine that has proliferated across the country-by never offering the same menu twice, and creating multi-course meals from scratch each day using boutique ingredients, including a rare all-vegetable degustation.Drawn from 26 years of Chicago Tribune articles, profiles, and reviews, Charlie Trotter offers a comprehensive account of the restaurant that put Chicago at the center of the American culinary world and chronicles the events and tributes surrounding Trotter's decision to close his eponymous restaurant in 2012. Employing both the fine-tooth comb of local journalism and the acerbic wit of high-stakes restaurant criticism, Charlie Trotter gives readers an intimate portrayal of the lightning-rod figure who for years was synonymous with Chicago fine dining, revealing the inner workings of both the man and his landmark restaurant.
Grant Achatz
by Chicago Tribune StaffGrant Achatz's career as a chef has been built around beating the odds--from his humble Midwestern beginnings and rise to stardom in Chicago; his iconoclastic vision of the American dining experience; and his life-threatening battle with cancer that temporarily stripped him of his ability to taste. In all these situations, Achatz defiantly and definitively surmounted innumerable obstacles to become--and remain--one of the world's most recognizable and respected chefs.Grant Achatz: The Remarkable Rise of America's Most Celebrated Young Chef, a collection of articles taken from the Chicago Tribune, is an up-close examination of Achatz's personal history and international impact in the culinary world. Included are rare interviews on Achatz's humble beginnings as a young chef and modest lifestyle, stories from his stint as executive chef of Evanston, Illinois's four-star restaurant Trio, long-unseen restaurant reviews, as well as features on his innovative restaurants Aviary and Next, which play with Achatz's trademark concept of molecular gastronomy and the importance of presentation and memory in fine dining. In the middle of all this success, Achatz was diagnosed with stage-four squamous cell carcinoma, a rare cancer afflicting the tongue that completely eliminated Achatz's sense of taste. Told he would die if he did not have his tongue surgically removed, Achatz tenaciously clung to the belief he would be able to regain the sense most vital to his extraordinary talent. While undergoing experimental treatment to regain his sense of taste, Achatz continued to manage Alinea and even improved it despite his professionally debilitating condition. Miraculously, Achatz made a full recovery and regained his ability to taste while going on to open one of the culinary world's most discussed and praised new restaurants: Next.Grant Achatz tells the story of the man at the forefront of modern culinary trends and the world's top-rated restaurants, as seen through both his own eyes and the journalists who have been covering his fights against the odds from the beginning.
Prep School: How to Improve Your Kitchen Skills and Cooking Techniques
by Chicago Tribune Staff James P. DewanPrep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan.<p><p> The columns and this book are focused on teaching readers how to become better cooks--from amateurs who are learning to cook for themselves or their families, to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plain-spoken instructions, Prep School is an easy go-to guide for becoming more adept to any cooking environment.Prep School is filled with insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan's advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student.
Good Eating's Seasonal Salads
by Chicago Tribune StaffGood Eating's Seasonal Salads is a collection of 90 delicious recipes from the Chicago Tribune's Good Eating section that are perfect as exciting side dishes or full, healthy meals. Making use of fresh in-season ingredients, this eclectic assortment of salads features flavorful options for every month of the year. Salads range in style and substance, from practical and quick to creative and gourmet, light and simple to hearty and robust, and from classic stand-bys to unique innovations.Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book's broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating's Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes.Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating's Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.