Fresh, savvy, and sustainable—one month at a time! Amy Pennington’s award-winning book, Urban Pantry, introduced clever cooking concepts and ingredients, provided organizational inspiration, and helped home cooks of all skill levels create sustainable and thrifty kitchens. But its approach and ingredients reflect shelf-stable, dried, or preserved goods. For anyone trying to eat a seasonal diet, fresh vegetables and fruits are pantry musts as well. The new Fresh Pantry e-book series picks up where Urban Pantry leaves off—by continuing the conversation about healthy, sustainable foods and how eating locally and seasonally embraces gardening and outdoor living. It introduces readers to the freshest seasonal ingredients—one basic vegetable or fruit, one month at a time—that can efficiently supplement the canned and dried foods in your pantry. Fresh Pantry: Alliumsis the second volume in the 12-month series and features fun and inspired recipes for onions that will liven up your kitchen, without boring your palate or relying on processed foods. Fresh Pantry: Alliums features: 15 creative yet easy recipes spanning every meal of the day, including Spiced Leek Fritters, Citrus-Onion Meatballs, Roasted Onion Soup, and Herb-Braised Leeks Lush, full-color photographs Tips and techniques The second of 12 monthly installments: Look for e-books on winter squash, rhubarb, lettuce, peppers, beets, and more! Full of clever recipes for using your kitchen to the max…[Amy Pennington] teaches a kitchen economy for today’s urbanite—from how to stock the pantry, to what to plant when, to how to can and preserve a variety of foods for the winter months. -- Gwyneth Paltrow, Goop Newsletter,goop.com