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  Seventy-Five Homemade Salad...

  Jeff Keys

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  Make flavorful dressings for every salad and season, including vegan and gluten-free options! From Sun Valley, Idaho, restaurateur and author of the cookbook Vintage Restaurant, this is a treasury of flavorful homemade dressings with a focus on simplicity, variety, and seasonal ingredients. This edition also includes a bonus section of salad inspirations with suggested dressing pairings. Top your favorite greens with Honey-Roasted Raspberry Vinaigrette. Give your salad a toss with a dressing that has an international flavor, such as Simple Spanish Sherry Vinaigrette or Asian Ginger-Lime Vinaigrette. If you’re feeling like a slaw, try Caribbean Slaw Dressing, or if a creamy dressing sounds tempting, Creamy Lemon, Fresh Tarragon, and Pink Peppercorn Dressing might fit the bill. And, if you’re in a hurry, you can add bursting flavors to your favorite bottled dressing and make a treat like Chipotle-Lime Ranch Dressing. No matter which recipe you choose, your salad will thank you.Note: This is an updated and expanded edition of the previously published Well Dressed.

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  The Daily Cookie - 365 Tempting...

  Anna Ginsberg

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  A veritable cookiepedia to inspire the baker in you every day from a Pillsbury Bake-Off grand-prize winner and founder of the Cookie Madness blog.  
   
  With The Daily Cookie, there’s no need to wait for an occasion to bake a batch of cookies. Every day is cause to celebrate, whether it’s Elvis’s birthday (Peanut Browned Butter Banana-Bacon Cookies), Day of the Ninja (Chocolate “Ninjabread” Cookies), or Squirrel Appreciation Day (Caramel Nut Bars). 
   
  While the occasions are sometimes a little offbeat, the recipes are seriously good, with tried-and-true instructions and tips for getting the best results. Best of all, each of the 365 recipes features a full-color photograph of the finished cookie. 
   
  Whether you like chewy, crispy, chunky, bars, brownies, supereasy (some even no-bake), sweet, salty, savory, or even vegan and gluten-free options, there’s something for everyone every day in The Daily Cookie. 
   
  “Most of her book’s recipes are homey, true-blue American. But there’s also a smattering of Old World recipes (such as Speculoos and Polish Kolaczki), Latin American specialties (Alfajores and Bones of the Dead Cookies), and treats that can be made gluten-free.” —OregonLive

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  Inspire Kids to Eat Fruits -...

  Roco Picard

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  Are you looking for creative ways to get your kids excited about eating fruits? This audiobook is your ultimate guide to transforming everyday fruits into fun, artistic, and irresistible treats that your kids will love! 
  Packed with easy-to-follow recipes and imaginative fruit arrangements, this audiobook turns healthy eating into a fun adventure. From whimsical fruit characters to colorful platters, each idea is crafted to capture your child’s interest and encourage healthier food choices. Whether your child is a picky eater or you're just looking to add some creativity to meals, this audiobook provides the inspiration you need. 
  Here’s what you’ll discover:Tips for Picky Eaters: Tricks to make healthy foods more appealing, turning fruits into something fun and enjoyable.Healthy Eating Habits: Discover how to make fruits a regular part of your child's diet, setting them up for lifelong healthy eating.Nutritional Benefits of Fruits: Learn how essential vitamins, minerals, and antioxidants from fruits support your child’s growth and health.Involving Kids in the Kitchen: Explore the benefits of cooking together, strengthening family bonds, and teaching valuable life skills.Creative Fruit Recipes: Simple and imaginative ways to turn ordinary fruits into delightful snacks.Artistic Fruit Arrangements: Learn to create visually stunning displays that make fruits exciting for kids. 
  Ready to make healthy eating fun and exciting for your kids? Start today and transform your kitchen into a place of adventure and creativity!

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  Losing Weight with Atkins Diet...

  Hanna Adams

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  Lose 15 pounds in two weeks without cravings or hunger! What if we told you that there was a diet out there that wouldn’t leave you feeling hungry, where you could eat most of your favorite foods, and you would still lose a considerable amount of weight? Does this sound like a mirage or a far-fetched dream? You’re not in the midst of a slumber, it’s a reality! The Atkins diet plan will show you how you can eat until you are totally satisfied, whilst also seeing the numbers on the scales rapidly decline.The Atkins Diet has undergone many changes over the years and it is now easier than ever to follow. This book will show you exactly what you need to do in order to follow the diet correctly, including what you can and can’t eat, how to eat it, when to eat it, as well as giving you all the information you could possibly need to ensure a smooth and easy journey to your weight loss goal.

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  Pork Chop - 60 Recipes for...

  Ray Lampe

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  “Deals with one often-overlooked main ingredient . . . this versatile and delicious cut of pig is something we’re more than willing to read a whole book on.” —Food Republic Pork chops are in! And no one knows more about them than Hall of Fame pitmaster Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These sixty mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat’s what’s for dinner.

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  People in recovery find the...

  PBS NewsHour

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  Blocks from the White House, DC Central Kitchen is the nation's largest community kitchen, putting out 5,000 meals a day to homeless shelters, schools, halfway houses and other nonprofits. But the kitchen's other output is training men and women who are working to turn their lives around with careers in the culinary arts. Jeffrey Brown reports.

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