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Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponatta. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying, and storing each green vegetables.
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