- Table View
- List View
All I Eat Is Medicine: Going Hungry in Mozambique's AIDS Economy (California Series in Public Anthropology #52)
by Ippolytos KalofonosAll I Eat Is Medicine charts the lives of individuals and the operation of institutions in the thick of the AIDS epidemic in Mozambique during the global scale-up of treatment for HIV/AIDS at the turn of the twenty-first century. Even as the AIDS treatment scale-up saved lives, it perpetuated the exploitation and exclusion that was implicated in the propagation of the epidemic in the first place. This book calls attention to the global social commitments and responsibilities that a truly therapeutic global health requires.
All In Good Taste
by Kate SpadeNew York Times Bestseller: Become the hostess everyone wants an invitation from. in this charming guide to entertaining, kate spade new york throws rigid rules out the door and shares unpretentious ideas for the modern-day hostess that are easy, festive, authentic, and always with an air of deliberate polish. filled with how-tos, personal essays, anecdotes, recipes, and a liberal dash of style, all in good taste will transform you into the hostess everyone wants an invitation from. the book covers the essential lost arts—how to shuck an oyster, curate a vibrant guest list, guide a dinner-table discussion—right alongside modern conundrums such as Instagram etiquette at dinner. whether you entertain a little or a lot, or just love being the person everyone wants to sit next to at dinner, all in good taste is the modern classic you&’ll treasure for years. Disclaimer: The wine stain on the cover of the book is a design element and is intentional.
All-in-One Dutch Oven Cookbook for Two: One-Pot Meals You'll Both Love
by Janet A. ZimmermanWith one-pot meals specifically designed for duos, the All-In-One Dutch Oven Cookbook for Two is your ultimate solution to unwanted leftovers. Many Dutch oven cookbooks offer recipes meant to serve 6 or more. But why overspend on pricey ingredients or waste time in the kitchen you're only cooking for two? The All-In-One Dutch Oven Cookbook for Two will show you how to create the wholesome, delicious meals you want without all the leftovers you don't. More than 90 creative Dutch oven recipes that go beyond chili and stews, offering new perfect-for-two favorites like Butternut Squash Risotto and Chicken and Herb Dumplings Meals prep in less than 15 minutes and cook in under 45 minutes and use only your Dutch oven for a nearly hands-off cooking experience A sample weekly meal plan perfectly-portioned for two covers breakfasts, mains, vegetarian options, and even desserts Created by culinary instructor and food writer Janet Zimmerman, the All-In-One Dutch Oven Cookbook for Two calms the common stressors that can go along with cooking for two. You'll buy only what you need, use just one pot, and wipe your hands clean after the quickest cleanup ever. "My new favorite cookbook! I especially love that these meals are meant for two people and my husband and I don't end up with a ton of uneaten leftovers. A great cookbook for couples!"— Holly S., Amazon Customer
All Inclusive Diet: Finding Balance & Keeping the Weight Off
by Kris SimpsonAn elite personal trainer teaches you to go beyond diet and exercise to find a life balance that’s right for you—“Not just another weight loss book” (Hal Elrod, author of The Miracle Morning). For all the dollars we put into the weight-loss industry, we’re not getting the pay-back in pounds lost and kept off. The truth is most programs set people up for failure with rigid, restrictive diets that offer a quick fix, but—let’s face it—aren’t sustainable. Enter Kris J. Simpson and his all inclusive approach to getting healthy and keeping the weight off. All Inclusive Diet is about finding a balanced lifestyle—including diet and exercise, but also our emotional awareness, relaxation, sleep, and more. By examining all these factors together, All Inclusive Diet can put you on the path to feeling great, losing weight, and keeping the weight off once it’s gone. If you have taken weight off in the past only to put it back on again, All Inclusive Diet will teach you how to keep it off forever.
All Kinds of Seeds (Fountas & Pinnell Classroom, Guided Reading)
by S. J. KentcornNIMAC-sourced textbook. Lots of Seeds. All fruits have seeds. But there are lots of different kinds of seeds.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen MennellIncluding pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature.
The All-natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating
by Jackie NewgentMost diabetes cookbooks rely on artificial sweeteners or not-so-real substitutions to reduce calories, sugar, and fat, but often at the expense of flavor. The All-Natural Diabetes Cookbook takes a different approach, focusing on naturally delicious fresh foods and whole-food ingredients to create fantastic meals that deliver amazing taste and well-rounded nutrition. And absolutely nothing is artificial. Natural, fresh cooking isn't just healthy--it's delicious!
The All-Natural Diabetes Cookbook
by Jackie NewgentEating with diabetes means eating healthy. But many cookbooks for people with diabetes substitute artificial sweeteners and processed foods at the expense of great flavor. Now if you want to make healthier choices, you don't have to give up good food!The All-Natural Diabetes Cookbook features 150 recipes that focus on whole foods and unprocessed ingredients. You can enjoy: Blanco Huevos Rancheros, Creole-Style Red Beans and Rice, Roasted Wild Salmon Fillet with Orange-Miso Sauce, Horseradish Pork Tenderloin on Naan with Arugula, and much, much more! You can do away with artificial ingredients that leave you feeling unfulfilled! Forget those "fat-free" products that are really just flavorless! Healthy eating is not only good, it's also great tasting!
The All-New Atkins Advantage: The 12-week Low-carb Program To Lose Weight, Achieve Peak Fitness And Health, And Maximize Your Willpower To Reach Life Goals
by Colette Heimowitz Stuart L. TragerThe proven diet that will slim you down, get you exercising, and change your lifeThe All-New Atkins Advantage from is more than a diet: it features the Atkins proven-effective weight loss program in a 12-week, step-by-step plan, including instructions on how to incorporate healthy exercise into your life as well as guidance on maintaining the motivation to stick with the diet and exercise program.Each week builds on the one before it to raise your level of competence and confidence:Week 1: Combat cravings for sugars and starches with tasty, low-carb alternatives like veal parmesan and trout almondine.Week 4: Achieve peak fitness with the Atkins approach to exercise. Fully illustrated stretching, cardio, and strength training plans will get you energized. Week 6: Start an Atkins journal to maintain your motivation and continue your enthusiasm and success. Week 9: Get out of your lunch rut! Go out for a special but speedy meal at a restaurant, instead of the nearby deli.Week 12: All the work you've done thus far has prepared you for this moment: the beginning of the rest of your life!Turn your life around and give yourself a dietary, exercise, and lifestyle makeover with THE ALL-NEW ATKINS ADVANTAGE.The All-New Atkins Advantage will allow you to enjoy a wider variety of foods, tailor an individualized exercise plan, and do Atkins your way.The step-by-step program is designed to allow you to move at your own pace.Part I introduces you to the basics of the Atkins program, from a list of foods you'll want to have on hand to mental exercises to get you motivated.Part II features the 12-week Atkins Advantage Program, including a fitness component that allows you to design your own workout, no matter what your level of fitness.Part III includes 12 weeks' worth of delicious daily meal plans at varying carbohydrate levels.At the end of the twelve weeks, you will have changed the way you eat and become healthier, slimmer, and happier.
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
by Jarden Home BrandsFrom the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
The All-New Diabetic Cookbook: A Complete Guide to Easy Meal Preparation and Enjoyable Eating for Healthy Living
by Kitty MaynardIncluded are traditional recipes, from appetizers to desserts, and new vegetarian recipes using a variety of rice, grains, and vegetables. With recipes for children, it is the perfect book for young and old alike.A complete guide to healthy eating, The All-New Diabetic Cookbook includes up-to-date and easy-to-understand information on eating out, traveling, and stress management. In addition, it provides the ADA's new exchange lists and nutrition recommendations.Developed by a team uniquely qualified both in the medical care of those with diabetes and in cooking and meal planning. The All-New Diabetic Cookbook includes menu plans that accommodate several levels of caloric intake, from 1.000 to 3,000 calories per day. A detailed nutritional analysis of each dish, including the number of calories and percentage of calories that come from fat, follows each recipe.Beautifully illustrated with full-color photographs and containing more than 400 recipes, The All-New Diabetic Cookbook is a book doctors will recommend to their patients. It is a thorough revision of Cooking for Diabetics, which has sold over 100,000 copies.
The All-New Fresh Food Fast: 200+ Incredibly Flavorful 5-Ingredient 15-Minute Recipes
by The Editors of Cooking LightFrom the popular and best-selling Cooking Light Fresh Food Fast series, The All-New Fresh Food Fast offers 200 brand-new recipes using 5 ingredients or less, in 15 minutes or less-or both.<P><P>It is jam-packed with fresh, easy-to-make recipes that are guaranteed to get dinner on the table faster. Every food category is covered, from breakfast, soups, main-dish salads, and sandwiches to fish and shellfish, meats and poultry as well as sides and desserts. Readers will find recipes that are anything but ordinary, such as Cardamom Oatmeal with Honey-Lime Yogurt and Pistachios; Udon Noodle and Mushroom Soup; Flank Steak Panzanella; Southwestern Burrito Bowls; Seared Scallops with Bacon and Oranges; One-Sheet Pork Chops, Brussels Sprouts, and Apples; and Maple-Pecan Minis. The recipes utilize fresh ingredients as well as smart time-saving, store-bought products that provide a healthy, filling meal in minutes. Tips and sidebars throughout give additional advice about ingredients, easy substitutions, and shortcuts to help make dinner prep as streamlined as possible.
The All-New Official SEC Tailgating Cookbook: Great Food, Legendary Teams, Cherished Traditions
by The Editors of Southern Living Cassandra VanhooserAll-new recipes and top tips for tailgating like a champion.This all-new version of the original bestselling tailgating book from Southern Living gives readers more than 100 all-new recipes to enjoy such as Rammer Jammer Coffee Punch, Smoked War Eagle Wings with White Sauce, Mississippi Mud Trifle, and Fried Catfish Fingers with Comeback Sauce. As in the original book, each SEC school is profiled with custom menus, photos, facts, and trivia, but with special focus on iconic sports figures and traditions. In addition to crucial tailgating tips for starting the grill, keeping food safe outdoors and humorous Southern tailgating rules, a brand new section in The All-New Official SEC Tailgating Cookbook includes decorating tips with photos for transforming your tailgate presentation into school-specific tablescapes.
The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by Julie Fisher GunterThe All New Ultimate Southern Living Cookbook has something for everyone - from the beginner cook to the expert chef.
All-Occasion Appetizers
by Miriam B. LooMiriam B. Loo shares her knowledge of cooking to help you create appetizers for any occasion.
All The Onions: And How To Grow Them
by Betty JacobsDescribes how to grow, harvest, store, and use all the members of the onion family. Onions, garlic, shallots, leeks as well as others.
All or Nothing: One Chef's Appetite for the Extreme
by Jesse SchenkerBlending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine. Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse’s epic rise masks a little-known past filled with demons and obsession, genius and mania.Growing up in wealthy suburban Florida, Jesse was introduced to the culinary world—and the world of hard drugs. Becoming a high-school dropout addicted to heroin and crack, he was alienated from his family and wanted by the cops. By twenty-one, he had robbed, cheated, and lied to everyone in his life—and had overdosed, been shot at and nearly beaten to death. His eventual arrest motivated him to get clean.Jesse learned to channel his obsessiveness and need to get ever “higher” into his career. But his growing success fueled his anxiety, leading to panic attacks and hypochondria. In this startling and down to earth memoir, Jesse lays it all on the table for the first time, reflecting on his insatiable appetite for the extreme—which has led to his biggest triumphs and failures—and shares the shocking story of his turbulent life.
All-Organic Baby Food Cookbook: First Time Parent's Guide to Nutritious Foods for Every Age and Stage
by Leah BodenbachThe complete nutrition guide and organic cookbook for healthy and delicious first foods for baby!For new parents, it can be overwhelming to figure out what's best for your baby, especially when it comes to starting solids. Holistic health coach and registered nurse, Leah Bodenbach, helps you navigate the choices (and pressures!) in feeding first foods. In her book, All-Organic Baby Food Cookbook, she offers a step-by-step guide to building your baby's nutritional foundation--including understanding your baby's gut health and nutrient needs for a healthy brain, body, and bones--so that you can tackle the first year of solids with confidence!More than just a cookbook, this book has new parents covered with: • Organic food 101: How to shop organic on a budget, decipher the labels, and other low-toxin living tips • Food allergies and intolerances: Foods to avoid during the first year as well as advice on introducing new foods and common allergens • 125 nutrient-dense recipes: Easy and tasty recipes that follow your baby's growth, from bone broth and single-ingredient purees to toddler snacks and family meals everyone can enjoy • Hybrid feeding approach: Includes baby-led weaning recipes to develop baby's motor skills, regulate their appetite, and encourage self-feeding • Ages and stages: Nutritional and developmental guidance that follows your baby's growing needs, including which foods to introduce and when • First-time parent advice: Tips and tricks as well as common mistakes to avoid in achieving feeding success With All-Organic Baby Food Cookbook, you'll help your baby develop an adventurous palate as well as a healthy relationship with food.
The All-Pro Diet: Lose Fat, Build Muscle, and Live Like a Champion
by Tony Gonzalez Mitzi DulanA perennial Pro-Bowler, NFL tight end Tony Gonzalez has been an unstoppable force for all of his 12 years in the NFL. But for a long time, he ate like an average American: red meat, pizza, fast food, whatever was plentiful and convenient. Concerned about his long-term, post-career health, Tony decided to change his diet. With the help of Mitzi Dulan, nutritionist for the Kansas City Chiefs and the Kansas City Royals, Tony embarked on a revolutionary new clean-eating and exercise regimen that changed his life, elevated his physical and mental performance, and resulted in dramatic, measurable improvements on and off the field. It was this dietary change that led him to break two NFL records—most touchdowns and receptions by any tight end in NFL history—in a single season. Now in The All-Pro Diet, Gonzalez reveals the program, low in animal protein and high in whole organic plant-based and unprocessed foods, that has given him more strength, stamina, and energy than ever before. The first-ever diet and fitness plan from an NFL player, this book will show you how to make simple lifestyle changes and dietary adjustments so you can feel stronger, healthier, and more energetic than ever before. The All-Pro Diet includes: -Meal plans designed to take the guesswork out of making smart food choices-An array of delicious and wholesome recipes for every meal -Tony's Ultimate Fitness Program—no weight machines required -The 8-Point Plan of Attack for achieving the All-Pro Mindset You don't have to be a pro player to get the insider nutrition advice. The All-Pro Diet is an eating plan for anyone who wants to live a longer, healthier life. Get started today!
All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote
by Laura KuminIn honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suf frage movement.We all likely conjure up a similar image of the women&’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America&’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (&“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust&”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.
All the Boats on the Ocean: How Government Subsidies Led to Global Overfishing
by Carmel FinleyMost current fishing practices are neither economically nor biologically sustainable. Every year, the world spends $80 billion buying fish that cost $105 billion to catch, even as heavy fishing places growing pressure on stocks that are already struggling with warmer, more acidic oceans. How have we developed an industry that is so wasteful, and why has it been so difficult to alter the trajectory toward species extinction? In this transnational, interdisciplinary history, Carmel Finley answers these questions and more as she explores how government subsidies propelled the expansion of fishing from a coastal, in-shore activity into a global industry. While nation states struggling for ocean supremacy have long used fishing as an imperial strategy, the Cold War brought a new emphasis: fishing became a means for nations to make distinct territorial claims. A network of trade policies and tariffs allowed cod from Iceland and tuna canned in Japan into the American market, destabilizing fisheries in New England and Southern California. With the subsequent establishment of tuna canneries in American Samoa and Puerto Rico, Japanese and American tuna boats moved from the Pacific into the Atlantic and Indian Oceans after bluefin. At the same time, government subsidies in nations such as Spain and the Soviet Union fueled fishery expansion on an industrial scale, with the Soviet fleet utterly depleting the stock of rosefish (or Pacific ocean perch) and other groundfish from British Columbia to California. This massive global explosion in fishing power led nations to expand their territorial limits in the 1970s, forever changing the seas. Looking across politics, economics, and biology, All the Boats on the Ocean casts a wide net to reveal how the subsidy-driven expansion of fisheries in the Pacific during the Cold War led to the growth of fisheries science and the creation of international fisheries management. Nevertheless, the seas are far from calm: in a world where this technologically advanced industry has enabled nations to colonize the oceans, fish literally have no place left to hide, and the future of the seas and their fish stocks is uncertain.
All the Centurions: The Real "Prince of the City" Tells His Story
by Robert LeuciThe bestselling book and acclaimed film Prince of the City told only part of Robert Leuci's story. In All the Centurions, he shares the full account of his years as a narcotics detective with the New York Police Department -- a tale of daring adventure, shattered illusions, and finally, astonishing spiritual growth.Leuci reminisces about cops both celebrated and notorious, like Frank Serpico, Sonny Grosso, and Frank King from the French Connection case. Also here are politicians, Mafia figures, corrupt defense lawyers, and district attorneys, including a young Rudolph Giuliani. Leuci reveals the dark side of the criminal justice system: the bitterness, greed, cruelty, and ambition that eventually overflowed into the streets, precinct houses, and courtrooms of the city.As vivid and entertaining as the best crime novels, All the Centurions is the story of a man descending into a hell of his own making who ultimately finds his way out through truth and justice.
All the Restaurants in New York
by John Donohue“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake ShackFrom romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants.“I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater“John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
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
All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings
by Andy Lightbody Kathy MattoonA hardcore compilation of more than 100 tested recipes from around the world. The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family. Enjoy such recipes as: Hawaiian Islands Ginger Chew Hi Mountain Jerky Strips Black Forest Cherry Chew Cranapple Chicken These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.