It's Moosewood's world. We're just eating in it. --Christine Muhlke, The New York Times

The Minnesota Farmers Market Cookbook is a guide to choosing, preserving, and preparing the seasonal food you find at farmers markets, plus 80 recipes from local chefs and farmers.

Bowls of heavy, red tomatoes; stacks of tender sweet corn; baskets of crisp green beans: this is what summer looks like at the farmers market. The number of farmers markets in Minnesota has more than tripled over the last decade (from 45 in 2002 to more than 150 today) as we search out the healthiest, most delicious, and most local food we can find. The trouble is, sometimes we simply don't know what to do with a heaping basket of green beans--not to mention $3 of kohlrabi. The Minnesota Farmers Market Cookbook solves that problem. It's easy to use--you can look up food by name, season, or recipe--and supremely helpful in figuring out how to choose the best produce, store it so it stays fresh as long as possible, and prepare it with simple, delectable recipes that you'll return to again and again.

More than 80 recipes collected from chefs, vendors, and foodies around the state showcase the best of seasonal cooking, from Andrew Zimmern's zuppa valdostana to Lenny Russo's grilled pork tenderloin to Atina Diffley's sesame kale. If you're not a whiz in the kitchen, don't worry--author Tricia Cornell explains basic cooking techniques and offers timesaving tips for busy folks who want to eat right. Maps and a complete market directory benefit explorers and rookies alike: if you don't know where your nearest market is, or you know it so well you're craving a change of scenery, take a look inside.

The common link between vegetarians and part-time vegetarians (flexitarians) is that they like to base their meals on vegetables. Whether this is for health, economic or moral reasons (or a combination of all three), the fact is a flexitarian diet - one that is largely vegetarian but occasionally includes poultry, meat and seafood - is growing in popularity and is a long-term trend that cannot go ignored. Let's face it the flexitarian or semi-vegetarian diet is the way to go: meat and fish are becoming prohibitively expensive; our current consumption cannot be sustained in years to come; and the health benefits of a vegetarian diet are well documented. But while the number of vegetarians is significant, a study by the American Journal of Clinical Nutrition found that nearly two out of three vegetarians occasionally like to meat, chicken or fish. The Part-Time Vegetarian Cookbook shows just how delicious, adaptable and varied this way of eating can be. Rather than taking centre stage, meat or fish are not the main focus of the recipes, which value the often under-used and under-valued vegetables, grains, legumes, nuts, eggs and dairy foods. The recipes are not about taking something away, however, but adding a new dimension and consequently widening and extending the homecook's repertoire of dishes. Organised by meal type, The Part-Time Vegetarian Cookbook features chapters on Breakfasts & Brunches, Small Bites (snacks, lunches and light meals), Weekday Suppers, Weekend Cooking, Food for Sharing (entertaining, special occasion, celebrations and al fresco) and Something Sweet. The recipes are all vegetarian, but can easily be adjusted to suit non-vegetarians.

Imagine desserts that are guilt-free, snacks that make your skin glow and mains that give you nutrient-rich satisfaction and aid weight loss. You're mood improves, you have enhanced concentration, productive sleep, better digestion and a reduced risk of heart disease. Intrigued? Meet MazValcorza, raw vegan convert and mastermind behind the gorgeous (and most importantly accessible) raw vegan book The Naked Vegan. As the owner and driving force behind Sydney's first organic, raw vegan, raw food and wholefoods caf SadhanaKitchen, Mazhas compiled over 140 tasty raw vegan recipes, covering breakfast, juices, smoothies, breads, salad, ferments, mains, condiments, snacks, mylks, tonics and even desserts to help bring raw food to the everyday home. Also included are showstoppers for entertaining alongside her everyday staples to help make the transition to incorporate raw food into your diet as easy as possible. Look forward to starting your day with Corn & zucchini fritters with chilli jam and sour cream and a Pina colada zinger juice, munch on a Mexican fiesta salad with a side of Cheezypea and cauliflower croquettes for lunch, snack on Zucchini crackers and decide whether to feast on a dinner of Hawaiian & smoky BBQ pizzas.

This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower steaks, broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.

After vegan chef Lindsay S. Nixon wrapped up her popular cookbook The Happy Herbivore Cookbook last year, she went back to her kitchen in her new home of St. Maarten. Island living encouraged her to come up with simpler recipes, which led her to create a follow-up cookbook with a focus on recipes that bring tasty back to quick-and-easy.

From the common to the somewhat obscure -- everyone is looking to incorporate more leafy greens into their diets.

This comprehensive book is a reflection of the groundswell of enthusiasm there is out there for healthy eating -- leafy greens in particular. Kale led the charge and now consumers are looking for new alternatives to these inexpensive, nutritious and versatile ingredients.

Dozens of varieties of leafy green (67 to be exact) are featured, each with a photograph for easy identification -- from popular ones like spinach, to the trendy such as kale and collards, to the obscure like mizuna or purslane, which may only be familiar to foragers, avid gardeners or world travelers. But the world is getting smaller every day and our grocery store selection larger, so it's probably just a matter of time before you see these at your local grocers.

All the greens are listed alphabetically, and each listing contains:

• Scientific and alternate names, and types
• Historical information including fascinating folk remedies
• Nutritional information as well as tasting notes
• Recipes that correspond to the particular green
• How to buy, store, prepare and cook the green
• Measures & substitutions, equivalents
• Intriguing and entertaining sidebar boxes.

Susan has created 250 outstanding vegan recipes -- a wide and wonderful variety which can be enjoyed as main dishes, sides and even breakfast. Smoothies are the perfect way to incorporate more greens into your diet. The humble Brussels sprout is elevated to a whole new level in Brussels and Yukon Hash, dandelion is dandy in Penne Boscaiola and Napa simply shines in Grilled Kimcheese Sandwiches. Explore greens from other parts of the world that are now grown in North America -- Yu Choy in Yu Choy with Saucy Shiitakes and Baby Corn, or taro leaves that perfectly complete the recipe for West Indies Pepper Pot Soup.

So stretch beyond your typical cooking routine and tap into a healthier, more interesting way of eating by simply incorporating more greens into your kitchen.

Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay Nixon, gives hundreds of thousands of her followers recipes each month, showing that the vegan diet is not only healthy but delicious, too.