WEEKLY PROVISIONS: How to Eat Seasonally and Love What's Left Over

Packed with recipes for 12 complete menus--each with a starter, main event, side dish, and dessert--followed by more than 60 creative ideas for turning what's left into new meals and snacks during the week. Recipes include Tomato Baked Rice, Spinach and Feta Custard Pie, Salt and Pepper Potatoes, Rhubarb Sorbet, and more. Well illustrated in color.