Two Chefs in the Garden: Over 150 Garden-inspired Vegetarian Recipes

Crawford and Kirk, former co-owners of Toronto’s Ruby Watchco, team up to bring farm-to-table cuisine to family meals in their appealing debut. Inspired by seasonal produce from their personal gardens and the desire to encourage folks to eat more vegetables, they provide an innovative cornucopia of vegetable-forward, easy-to-prepare dishes. Recipes range from rustic to elevated fare and reflect an expansive international flavor profile. A “Morning Bakes” section offers autumnal muffins brimming with seeds, nuts, raisins, and butternut squash, while potato parsnip latkes are a savory brunch option. Bread recipes include herbed lavash crackers, which later serve as a perfect base for a green garden hummus of peas, parsley, and mint in the appetizer chapter. Spicy bao buns stuffed with glazed carrots and potato pierogi filled with beet sauerkraut and caramelized onions are flavorful dumpling options. The Tuscan ribolita soup includes beans, tomato, and kale, while pumpkin mac and cheese is healthy and kid-friendly. For a show-stopping dessert, there’s chocolate almond tart with pear and frangipane filling. Home cooks, vegetarian or not, will find these inventive recipes an excellent fit for the modern family table. (Feb.)