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50 Best Plants on the Planet

50 Best Plants on the Planet

The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes


By Cathy Thomas • Photographs by Angie Cao • Foreword by Cheryl Forberg, RD


$29.95

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This encyclopedic guide to cooking the 50 most nutritious fruits and vegetables in
the world comes from Melissa’s Produce, the largest supplier of specialty produce in the
United States. Cooks of all skill levels will love these 150 recipes for simple sides, breakfasts,
dinners, and healthful desserts that make the most of fresh, accessible produce,
from memory-boosting blackberries to antimicrobial chili peppers to vitamin A–rich
watermelon. Featuring health and nutritional information, tips for buying and storage,
quick recipe riffs, and gorgeous shots of finished dishes as well as photographs of individual
fruits and vegetables, this impressive package is an indispensable resource for
home cooks looking to put more fruits and vegetables on the table every day.





Recipes include:

Breakfast Quinoa with Blackberries

Cold Beet, Pear, and Red Bell
Pepper Soup

Wheat Berries with Dandelion

Greens and Gorgonzola

Pan-Caramelized Brussels Sprouts
with Pistachios and Dried Cherries

Grilled Chard Stuffed with Fresh
Mozzarella with Black Rice

Broiled Salmon and Raw Asparagus
“Noodle” Salad

Bread Pudding with Kumquat-
Currant Topping

More Details

Size: 8 x 10 in;
Pages: 352 pp;
80 color photographs
Format: Paperback
Publication: March 2013
ISBN: 9781452102832
ISBN10: 145210283X
Cathy Thomas is the award-winning food columnist for the Orange County Register. She lives in Huntington Beach, California.
Cheryl Forberg, RD, is a bestselling author and the original nutritionist for NBC’s The Biggest Loser. She lives in California’s Napa Valley.
Angie Cao is a food and lifestyle photographer based in San Francisco, California.

Media Reviews

50 Best Plants on the Planet isn’t a weightloss book; it’s based on the same principles as the Biggest Loser plan, which are making every calorie count, and making the experience delicious, to boot!”
—Cheryl Forberg, RD

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