You would think that this 1988 book would be very dated, but not so! The authors emphasize healthy eating with seasonal fresh ingredients.
Cooking is not my thing, so I appreciate that their recipes are quick and easy and that there are instructions for making just one serving of each dish (I'm a vegetarian who lives with an omnivore). Their dinners mainly consist of a light soup, a main course (incorporating vegetables), and a fruit-based dessert.
I particularly like Mexican Stuffed Zucchini Boats, Peach "Ice Cream," Spinach Ribbon Soup, Parmesan Spinach, and their really good Fresh Tomato Sauce.
I cut the microwave times a little because microwaves were less powerful back then, but otherwise this is my go-to book for easy recipes.