A Fresh Start in Healthy Cooking
We love Virginia’s adventurous spirit, gourmet sensibilities, and appreciation for plant-based recipes. Here at AFFAIRS to REMEMBER, we are dedicated to creating delicious plant-based food not only for its wonderful flavors and health benefits but also to meet the needs of our clients.
Plant-based diets have been proven to produce less greenhouse gas emissions, reduce water consumption, require less energy for production, and reduce overall pollution. Eating green is also becoming more popular; for example, 14% of our orders are plant-based.
We loved Virginia’s latest cookbook “Fresh Start” and are sure you will too!
Fresh Start with Virginia Willis is a very personal look at the life of a French-trained Southern chef and cookbook author who realized she needed to make changes for her health, took charge, and lost 60 pounds. It's her real-life guide of 20 go-to recipes that take can you through the day with easy recipes and "non-recipes" for breakfast, lunch, dinner, and snacks. “I have never felt as good in my adult life, and that's the truth. I created this little book to share with you my everyday tricks, tips, and techniques. I firmly believe you can eat good, delicious, wholesome food -- and still indulge in decadent dishes on occasion. It’s possible to be healthy and strong, lose weight, and not drive yourself crazy with long lists of foods you cannot have.” Here you will find delicious and doable, seasonal, chef-driven recipes for home cooks along with tips, techniques, and stories. Each recipe features mouth-watering food photography, easy-to-follow instructions, and helpful hints from Southern chef, Food Network Kitchen Instructor, and James Beard award-winning cookbook author Virginia Willis. The reader feels that Virginia is by their side in the kitchen, as she walks the reader through surefire recipes that work every time. The recipes are rigorously tested and are essential, foolproof dishes you actually want to make and eat! Bon Appétit, Y’all!
James Beard Foundation Award-winner Virginia Willis has made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s been seen on Food Network, CBS This Morning, and Fox and Friends and featured in the New York Times, the Washington Post, Eater, and Food52. She has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. Her fans love her foolproof recipes and down-to-earth attitude. Learn more at www.virginiawillis.com.