Over 150 flavourful, everyday vegetarian recipes celebrating the ease and versatility of cooking with vegetables that will satisfy everyone from award-winning chefs Lynn Crawford and Lora KirkTwo Chefs in the Garden is packed with vegetarian recipes inspired by country living, growing vegetables, and a desire to eat more plants. From the endless bounty of their garden—sweet cherry tomatoes, spicy arugula, earthy leeks, zucchini, eggplant, pumpkins, potatoes, and more—chefs and vegetable farmers Crawford and Kirk’s vibrant collection of over 150 recipes coax the most out of vibrant seasonal produce in unique and exciting dishes: Pan-Roasted Asparagus with Sage, Shallot Cream, and Crispy Parmesan, Tempura Eggplant Tacos, Garden Ratatouille Pasta Salad, End-of-Summer Tomato Risotto, Celery Root Soup with Brown Butter Sunflower Seed Pesto, Sweet Corn, Potato, and Leek Chowder, Spaghetti Squash Gratin with Leeks and Spinach, Beet Falafel with Lemony Tzatziki, Pumpkin Mac and Cheese, Apple Brown Sugar Pancakes, Ginger Rhubarb Custard Tarts, Cherry Ruffled Milk Pie, and Summer Berry Spoon Cake.Crawford and Kirk take readers on a culinary tour through a stunning array of recipes, showcasing the bounty of their garden throughout the seasons. You’ll discover new and approachable ways to cook with vegetables and make plant-based foods the central part of your meals. Featuring beautiful photography throughout, these recipes are incredibly nutritious, easy to make, and celebrate the deliciousness of vegetables in everyday meals.