Recipes Blog

Recipe for Blueberry Waffles with Berry Compote from Raised in the Kitchen by Carrian Cheney

Cookbook review by Tracey Zabar

For breakfast, try banana buttermilk pancakes, croissant breakfast sandwiches, or this fun waffle recipe. For lunch, potato, Tex-Mex, or a classic macaroni salad. Dinner: apricot-glazed chicken, ribs, or cheesy pasta with pesto and grape tomatoes. For dessert, next on my list is a chocolate banana bread.

Recipe excerpted with permission from Raised in the Kitchen: Making Memories from Scratch One Recipe at a Time by Carrian Cheney (Shadow Mountain)

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Recipe for Teriyaki Stir-Fried Beef with Green Beans from The Ultimate Meal Prep by America’s Test Kitchen

Cookbook review by Tracey Zabar

This cookbook organizes meals for a week, with recipes and shopping lists. You can use the recipes in this book every night, or once a week, to become a world-class home cook with a signature potluck dish. Next on my list: orzo primavera with feta, cooked in a leek broth; and a salad made with carrot, orange, chickpeas, and a minty dressing, served with crispy chicken pieces.

Recipe excerpted with permission from The Ultimate Meal Prep by America’s Test Kitchen

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Recipe for Israeli Couscous with Pecans and Apricots from Modern Freezer Meals by Ali Rosen

Cookbook review by Tracey Zabar

This book is full of wonderful recipes that you can eat right away or freeze—perfect for making a big batch and defrosting single servings. I was enchanted with the recipe for pesto, using the bounty of basil and other herbs from your garden. Cook up the pesto, cool and scoop into ice cube trays. Dump the frozen cubes into a zip-top plastic bag, and freeze. Don’t forget to label the bag, and you can have garden-fresh sauce all winter long. Amazingly clever. 

Recipe excerpted with permission from Modern Freezer Meals by Ali Rosen (Skyhorse Publishing)

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Recipe for Peach and Tomato Salad from The Complete Plant Based Cookbook by America’s Test Kitchen

Cookbook review by Tracey Zabar

This is the perfect salad for a hot, summer lunch. I love the addition of cut-up mozzarella. Add a crusty bread and then all you will need is a little handful of trail mix cookies and some sweet ice tea for dessert.

Recipe excerpted with permission from The Complete Plant Based Cookbook by America’s Test Kitchen

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