{"id":6504,"date":"2011-10-14T12:33:05","date_gmt":"2011-10-14T19:33:05","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=6504"},"modified":"2011-10-14T12:33:05","modified_gmt":"2011-10-14T19:33:05","slug":"food-network-star-unveils-new-cookbook","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/food-network-star-unveils-new-cookbook","title":{"rendered":"Food Network Star Unveils New Cookbook"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/pear-and-Cherry-Gallette.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-6509 pk-lqip pk-lazyload\"  title=\"Picture 024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette-80x107.jpg\"  alt=\"\"  width=\"480\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 480px) 100vw, 480px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/pear-and-Cherry-Gallette.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette.jpg 480w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette-225x300.jpg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette-380x507.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette-80x107.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/10\/20051352\/pear-and-Cherry-Gallette-60x80.jpg 60w\" ><\/a>\u00a0<br \/>\nWe&#8217;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, &#8220;Robin Takes 5.&#8221; 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&#8217;s newest cookbook, she is hosting a slew of signing and cooking class events throughout the Valley this fall:<br \/>\nPhoenix<br \/>\nNovember 19, 2:00 pm \u2013 Book signing and sampling from Robin Takes 5<br \/>\nLove&#8217;n the Kitchen &#8211; 2018 W. Morning Vista Lane, Phoenix, AZ 85085<br \/>\n480.459.8953 or www.loventhekitchen.com<br \/>\nScottsdale<br \/>\nNovember 26, 2:00 to 5:00 pm \u2013 Cooking class<br \/>\nSweet Basil Gourmetware and Cooking School &#8211; 10749 N. Scottsdale Road, Scottsdale, AZ 85260<br \/>\n480.596.5628 or www.sweetbasilgourmet.com<br \/>\nTempe<br \/>\nDecember 6, 7:00 pm \u2013 Book-Signing<br \/>\nChanging Hands Bookstore &#8211; 6428 S. McClintock Drive, Tempe, AZ 85283<br \/>\n480.730.0205 or www.changinghands.com<br \/>\nHere&#8217;s a preview of some of &#8220;Robin Takes 5&#8221; delicious family-friendly recipes:<br \/>\n<strong>Individual Veggie Pizzas with Two Squashes<\/strong><br \/>\nServes 4<br \/>\n2 teaspoons olive oil<br \/>\n1 each zucchini and yellow squash, diced<br \/>\n2 cloves garlic, minced<br \/>\n4 whole grain English muffins, halved and lightly toasted<br \/>\n1 cup prepared pasta or pizza sauce<br \/>\n1 cup shredded part-skim mozzarella cheese<br \/>\n<em>Preheat the oven to 400\u00baF. 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.<\/em><br \/>\n<strong>Pear and Cherry Galette<\/strong><br \/>\nServes 8<br \/>\n1 (9-inch) refrigerated piecrust<br \/>\n2 pears, peeled, cored, and cut into 1-inch pieces<br \/>\n1 (21-ounce) can cherry pie filling, drained to remove excess liquid<br \/>\n1 tablespoon all-purpose flour<br \/>\n2 tablespoons confectioners\u2019 sugar<br \/>\n<em>Preheat the oven to 375\u00baF. 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\u2014that\u2019s 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\u2019 sugar over the top just before serving.<\/em><br \/>\n&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"\u00a0 We&#8217;ve got some good news, Food Network fans: Robin Miller, a celebrity nutritionist and author (and frequent&hellip;\n","protected":false},"author":5,"featured_media":6508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[5075,5242,5618,9506,10912,11688,11689,11690],"class_list":{"0":"post-6504","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-five-ingredient-recipe","9":"tag-food-network-robin-miller","10":"tag-galette-recipe","11":"tag-new-robin-miller-cookbook-robin-miller-recipes","12":"tag-pizza-recipe","13":"tag-robin-miller","14":"tag-robin-miller-cookbook","15":"tag-robin-takes-5","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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