O One of a series devoted to eating a wide variety of colorful fresh foods, this book shows the versatility of quick, top of the stove, one-pot cooking. It also tells the nutritional benefits of foods by season and color family. Using high-heat cooking preserves nutrients and heightens flavors in fresh vegetables, fruits, grains and legumes. Many of the 60 recipes use three or four ingredients and are ready in 10 minutes or less. These include Cashew Chicken Stir-Fry, Shrimp with Papaya and Coconut, Herbed Cherry Tomatoes, and Winter Peach Shortcake. Nutritional information for each recipe.

Softback

144 Pages

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