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Cookbook review: Chef Tom Woodbury proves eating fresh is quick and easy

"EAT FRESH: Quick and Easy Meals," by Chef Tom Woodbury, Front Table Books, $18.99, 155 pages

Utah chef Tom Woodbury is using his cookbook, "Eat Fresh: Quick and Easy Meals" to prove that eating fresh doesn't have to be difficult.

From a young age, Woodbury has used his curiosity about food and combined different ingredients to make delicious meals. In this cookbook, he "compiled some tips and tricks that will help you better understand food, and also learn to have that love for it."

"Eat Fresh" contains more than 100 recipes, all using simple ingredients and including easy-to-follow instructions. Woodbury defines common terms in the introduction to help educate the reader about what "fresh" ingredients actually means.

Organized in categories by breakfast, appetizers, side dishes, main dishes and desserts, "Eat Fresh" has healthy recipes for any time of day. There are also plenty of meatless options such as Summer Squash Lasagna for the vegetarian in the home.

With recipes ranging from Brown Sugar Crusted Morning Meatloaf to Easy Baklava, even the reluctant chef can accomplish the adventurous meal.

With appetizing photography on nearly every page, "Eat Fresh" is full of plenty of visual motivation to choose fresh and get cooking.

Grilled Zuchinni Rolls

These appetizers are as tasty as they are good looking. The goat cheese gives each bite a feel of rich earthiness.

3–4 medium zucchinis

Olive oil

1 red pepper, roasted

1 (3.5-ounce) container goat cheese

1 tablespoon fresh chopped basil (1 tsp. dried)

1½ teaspoon balsamic vinegar

¼ teaspoon salt

1. Slice zucchini lengthwise into ¼-inch thick strips. Discard end cuts. Lightly coat each piece of zucchini with olive oil. Place on a preheated grill and cook through, turning once.

2. While zucchini is cooking, combine goat cheese, basil, vinegar, and salt in a bowl, and mix well.

3. Slice roasted red pepper into ¼-inch thick wedges, just longer than your zucchini is wide.

4. Add ½–¾ teaspoon goat cheese mixture to top of each zucchini strip and spread to coat.

5. Place 1 red pepper strip on one end of a zucchini strip, perpendicular to zucchini strip. Starting at end containing red pepper, roll zucchini strip into a roll. Chill before serving.

— "Eat Fresh: Quick and Easy Meals" by Tom Woodbury

Tara Creel is a Logan, Utah, native and mother of three boys. Her email is, and she blogs at