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If end-of-summer produce piling up on the kitchen countertop is a current problem, consider the many benefits of this fabulous cookbook by Alana Chernila.
From the Corn and Nectarine Salad with Basil to the Roasted Tomato Soup, her easy and delicious recipes put copious amounts of fruits and veggies to very good use.
While unique takes on traditional fare like Pre-Frost Panzanella (think timeless tomato and stale bread salad) hints at the fact that Chernila makes her home in the Berkshires of western Massachusetts, these recipes are sure to be a hit no matter where you (and your garden) reside.
– Hannah Van Sickle, The Arizona 100