Bean Sprouts Kitchen brings the magic behind Bean Sprouts’ award-winning kids’ café menu to parents, kids, and chefs of all ages. The cookbook features tried-and-true tips for making mealtime hip and healthy with 60 creative and wholesome recipes that families will love to prepare and eat! Perfect for picky and adventurous eaters alike, Bean Sprouts Kitchen shares simple, smile-worthy ideas for dishes packed with protein, fruits, and veggies, including: Grilledzilla: healthy and goofy grilled cheese Crocamole: “croc” pot of avocado hummus and veggie dippers Spaceadilla: quesadilla propelled by pepper flames and jicama stars Do-Re-For-Me: musical munchie that won “Best Kids’ Meal in the U.S.” (Nat’l. Rest. Assoc.) Broctopus: broccoli-based veggie tot with eight veggie tot legs Daredeviled Eggs: deviled eggs with kale chip capes Dino S’mores: wholesome dino grahams with chocolate tarpits and fruity fillings Co-authors Shannon Seip and Kelly Parthen serve millions of visitors through their Bean Sprouts cafés in family destinations like children’s museums, science centers, amusement parks, zoos, and national parks. Based off the whimsical and wholesome kids’ menus from their cafes, Shannon and Kelly are experts in making healthy food fun. The new Bean Sprouts Kitchen cookbook captures their 10+ years of insight and their unique approach, including: Clean Ingredients: All recipes adhere to quality ingredient guidelines. In short: no artificial anything—no artificial flavors, colors, or preservatives. Allergy-friendly Options: Bean Sprouts is known for its allergy-friendly approach. The recipes in Bean Sprouts Kitchen can accommodate nearly every dietary need, with ingredient alternatives and flexible recipes. Kid and Parent-approved: Bean Sprouts Kitchen features recipe themes around what kids love—from race cars and pets to building blocks and tutus—with healthy ingredients that make parents happy. Additional recipes are inspired by Bean Sprouts’ family destination locations (amusement parks, science centers, etc.)— from edible Roller Toasters to UFOats energy balls. Child Involvement: Shannon and Kelly know that getting kids to try new tastes and eat healthy foods can be tricky and frustrating. But studies have shown that the more playful an item and the more hands-on children can be in the food prep process, the more likely they are to try something new. The book’s recipes are simple enough for children to join in the prep. Add some whimsy to your healthy family cooking with Bean Sprouts Kitchen.

Bean Sprouts Kitchen brings the magic behind Bean Sprouts’ award-winning kids’ café menu to parents, kids, and chefs of all ages. The cookbook features tried-and-true tips for making mealtime hip and healthy with 60 creative and wholesome recipes that families will love to prepare and eat! Perfect for picky and adventurous eaters alike, Bean Sprouts Kitchen shares simple, smile-worthy ideas for dishes packed with protein, fruits, and veggies, including: Grilledzilla: healthy and goofy grilled cheese Crocamole: “croc” pot of avocado hummus and veggie dippers Spaceadilla: quesadilla propelled by pepper flames and jicama stars Do-Re-For-Me: musical munchie that won “Best Kids’ Meal in the U.S.” (Nat’l. Rest. Assoc.) Broctopus: broccoli-based veggie tot with eight veggie tot legs Daredeviled Eggs: deviled eggs with kale chip capes Dino S’mores: wholesome dino grahams with chocolate tarpits and fruity fillings Co-authors Shannon Seip and Kelly Parthen serve millions of visitors through their Bean Sprouts cafés in family destinations like children’s museums, science centers, amusement parks, zoos, and national parks. Based off the whimsical and wholesome kids’ menus from their cafes, Shannon and Kelly are experts in making healthy food fun. The new Bean Sprouts Kitchen cookbook captures their 10+ years of insight and their unique approach, including: Clean Ingredients: All recipes adhere to quality ingredient guidelines. In short: no artificial anything—no artificial flavors, colors, or preservatives. Allergy-friendly Options: Bean Sprouts is known for its allergy-friendly approach. The recipes in Bean Sprouts Kitchen can accommodate nearly every dietary need, with ingredient alternatives and flexible recipes. Kid and Parent-approved: Bean Sprouts Kitchen features recipe themes around what kids love—from race cars and pets to building blocks and tutus—with healthy ingredients that make parents happy. Additional recipes are inspired by Bean Sprouts’ family destination locations (amusement parks, science centers, etc.)— from edible Roller Toasters to UFOats energy balls. Child Involvement: Shannon and Kelly know that getting kids to try new tastes and eat healthy foods can be tricky and frustrating. But studies have shown that the more playful an item and the more hands-on children can be in the food prep process, the more likely they are to try something new. The book’s recipes are simple enough for children to join in the prep. Add some whimsy to your healthy family cooking with Bean Sprouts Kitchen.

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

Introducing a fresh and fun cookbook that gets kids excited about eating spinach! Bean Appetit is a hands-on book designed for both kids and parents, presenting yummy, good-for-you recipes in a never-before-seen, playful way. This darling cookbook is packed with recipes, food-themed games, crafts, and activities that will inspire families to embrace healthy habits. Based on favorites from the authors' cafe, Bean Sprouts, the nation's leading hip and healthy kids' cafe, recipes include Dough-Re-Mi, Elefunky Monkey snack mix, Bug Bites, and more. "Bean Sprouts kids cafe is a restaurant after my own heart. They are expert in hiding vegetables in food and making it taste even better in the process." --Wisconsin State Journal

As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.