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The Vitamix cookbook : 250 delicious whole food recipes to make in your blender / by Berg, Jodi.; Vita-Mix Corporation.;
Why whole foods? -- Breakfast and brunch -- Appetizers -- Soups, sides and salads -- Entrees -- Sauces and dressings -- Desserts -- Drinks.LSC
Subjects: Blenders (Cooking); Cooking (Soft foods); Cooking (Natural foods); Cookbooks.;
Available copies: 1 / Total copies: 1
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Eating wild in Eastern Canada : a guide to foraging the forests, fields, and shorelines / by Simpson, Jamie,1974-author.;
Includes bibliographical references and index."An illustrated narrative guide to collecting, cooking, and eating wild food on the East Coast From fiddleheads to spruce tips, wild food can be adventurous and fun-with the right guide. In Eating Wild in Eastern Canada, award-winning author and conservationist Jamie Simpson (Journeys through Eastern Old-Growth Forests) shows readers what to look for in the wilds and how and when to collect it. Grouping foods by their most likely foraging locations-forests, fields, and shorelines-and with 50 full-colour photographs, identification is made accessible for the amateur hiker, wilderness enthusiast, and foodie alike. Includes historical notes and recipes, cautionary notes on foraged foods' potential dangers, and interviews with wild-edible gatherers and chefs. While gathering wild edibles may be instinctive to some, there is an art to digging for soft-shelled clams and picking highbush cranberries, and Simpson joyfully explores it in this one-of-a-kind narrative guidebook."--
Subjects: Cookbooks.; Wild foods; Wild plants, Edible; Seafood gathering; Cooking (Wild foods);
Available copies: 1 / Total copies: 1
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Week light : super-fast meals to make you feel good / by Hay, Donna,1971-author.; Poulos, Con,photographer.;
Australia's bestselling cookbook author and most trusted home cook, Donna Hay, returns with a beautiful new cookbook that you'll want to use every night of the week. There are endless arguments out there for bringing more vegetables to your table - your own wellbeing, your budget, our environment, the list goes on. Whatever your personal reason, there's one that I think is universal - FLAVOUR. Gone are the days where a sad salad or soft steamed carrots were our only options. These recipes use vegetables in a whole new way, adding so much life to your weekly routine. Who knew broccoli (in my mind the superfood of all vegetables) could make such a delicious pizza base, flat-bread or tart shell? Often for lunch, or even a snack, I'll bake my super-green falafels in the oven and my studio team love them. As for my boys? Their current weeknight request is my crunchy raw pad thai - so yum. Inside Week Light, you'll find all these ideas and so much more. It's essentially my week in food, in a book - super-quick, family-friendly, fuss-free meals made REAL. Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise, while nurturing ourselves with flavour. Happy cooking!
Subjects: Cookbooks.; Recipes.; Quick and easy cooking.; Vegetarian cooking.; Cooking (Vegetables);
Available copies: 1 / Total copies: 1
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Half baked harvest every day : recipes for balanced, flexible, feel-good meals / by Gerard, Tieghan,author.;
"125 all-new, soul-satisfying, easy recipes with a healthy spin from the New York Times bestselling author of Half Baked Harvest Super Simple. Half Baked Harvest Book 3 delivers more of Tieghan's trademark simple, wholesome decadence with 125 all-new recipes for food that everyone can feel good about. This time around, the recipes are just as easy as her last cookbook, Half Baked Harvest Super Simple, but they also bring a new, good-for-you feeling to the table. With a greater emphasis on balancing rich comfort with lighter ways of amping up flavor, Tieghan's signature style takes on a more health-conscious (or healthyish) attitude, such as swapping half of the pasta for a lasagna with zucchini ribbons. Tieghan is a pro at creating recipes to light up all your senses. The food here-including Crispy Baked Proscuitto Breakfast Cups, Giant Twisted Spinach and Artichoke Soft Pretzel, Oven-Baked Chicken Parmesan Melt, and Blueberry-Lavender Cake-doesn't just taste good. It's also fun to cook, makes the whole kitchen smell fantastic, and looks absolutely beautiful. Each recipe is accompanied by Tieghan's stunning photography that brings the food to life and transports you to her cozy kitchen in the snowy Colorado mountains"--
Subjects: Cookbooks.; Recipes.; Comfort food.; Low-calorie diet; Low-fat diet; Quick and easy cooking.;
Available copies: 1 / Total copies: 1
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Here we go again : recipes and inspiration to level up your leftovers / by Thiessen, Tiffani,1974-author.; Holtzman, Rachel,author.;
"Let's face it, leftovers are a reality for those of us making weeknight suppers. And not only can eating the same thing twice or even three times a week become a snooze, but sometimes even that plan can be foiled if some people, who shall go nameless (*cough* the kids *cough*) weren't big fans the first time around. Leftovers can be so much more than the sum of their parts. Yesterday's dinner, last week's baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And don't even get me started on the holidays-they're a leftovers goldmine! Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound-those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded 1 cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it. I refuse to let rich dairy goodness go to waste! Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!) These are the dishes that we need right now-and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. And above all else-especially now-we need to take care of ourselves and our families with food that tastes good"--
Subjects: Cookbooks.; Recipes.; Cooking (Leftovers);
Available copies: 1 / Total copies: 1
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