Food Network Star Unveils New Cookbook

We’ve got some good news, Food Network fans: Robin Miller, a celebrity nutritionist and author (and frequent guest at Valley food festivals), is about to unveil a new family-friendly cookbook, “Robin Takes 5.” The cookbook, which hits stands Nov. 1, is 500 pages of recipes that spotlight just a few ingredients and that come in at 500 calories or less. To celebrate the launch of Miller’s newest cookbook, she is hosting a slew of signing and cooking class events throughout the Valley this fall:
November 19, 2:00 pm – Book signing and sampling from Robin Takes 5
Love’n the Kitchen – 2018 W. Morning Vista Lane, Phoenix, AZ 85085
480.459.8953 or
November 26, 2:00 to 5:00 pm – Cooking class
Sweet Basil Gourmetware and Cooking School – 10749 N. Scottsdale Road, Scottsdale, AZ 85260
480.596.5628 or
December 6, 7:00 pm – Book-Signing
Changing Hands Bookstore – 6428 S. McClintock Drive, Tempe, AZ 85283
480.730.0205 or
Here’s a preview of some of “Robin Takes 5” delicious family-friendly recipes:
Individual Veggie Pizzas with Two Squashes
Serves 4
2 teaspoons olive oil
1 each zucchini and yellow squash, diced
2 cloves garlic, minced
4 whole grain English muffins, halved and lightly toasted
1 cup prepared pasta or pizza sauce
1 cup shredded part-skim mozzarella cheese
Preheat the oven to 400ºF. Heat the oil in a large skillet over medium-high heat. Add both squashes and garlic and cook for 3 to 5 minutes, until tender. Top the English muffin halves with the sauce, cheese, and squash mixture and transfer to a baking sheet. Bake for 8 to 10 minutes, until the cheese is bubbly.
Pear and Cherry Galette
Serves 8
1 (9-inch) refrigerated piecrust
2 pears, peeled, cored, and cut into 1-inch pieces
1 (21-ounce) can cherry pie filling, drained to remove excess liquid
1 tablespoon all-purpose flour
2 tablespoons confectioners’ sugar
Preheat the oven to 375ºF. Unroll the piecrust onto a large piece of parchment paper and roll out to an 11-inch round. Combine the pears, pie filling, and flour and mix well. Spoon the mixture onto the center of the piecrust, leaving a 1-inch border around the edges. Fold over the edges, slightly covering the filling (the crust will overlap slightly as you bring it up over the filling—that’s what makes it look rustic and cool!). Bake for 25 to 30 minutes, until the crust is golden brown. Cool slightly and sift the confectioners’ sugar over the top just before serving.

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