Farmhouse Vegetables

• About the book

From vegetable-forward dishes to full vegetarian meals, eating plants is more than just good for us. We thrive when we eat more vegetables. Inspired by the bounty of his culinary farm at the Inn at Bay Fortune, chef Michael Smith shares everything that he has learned about vegetable cookery - ideas, techniques, and recipes - in this stunning cookbook so you can develop your own vegetable cooking style that suits your lifestyle. Whether leaning into eating more vegetables or going meat-free a few days a week, you'll find unique, flavour-packed recipes where vegetables are always the star. Farmhouse Vegetables features a wide array of unique and approachable recipes, and simple pantry staples, to easily boost your cooking to include more vegetables from mains, sides, and even drinks and desserts, including: Kabocha Squash and Ancho Cider Broth with sage, pumpkin seed goat cheese pesto, and spicy roasted chickpeas; Lentil Soup with pea and mint fritters, and lentil sprouts; Soba Noodle B