{"product_id":"farmhouse-vegetables","title":"Farmhouse Vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9780735242241 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"880.547\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom 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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFarmhouse Vegetables\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efeatures 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:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKabocha Squash and Ancho Cider Broth with sage, pumpkin seed goat cheese pesto, and spicy roasted chickpeas\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLentil Soup with pea and mint fritters, and lentil sprouts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSoba Noodle Bowl with golden tofu, garden peas, cinnamon basil, and miso carrot broth\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWhole Roasted Turnip with cranberry rosemary chutney\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBasil Ratatouille and Swiss Chard Wraps with tomato marigold salsa\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePotato-Crusted Smoked Salmon Potato Cakes with arugula dill salad and maritime mustard pickles\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePotato, Leek, Mushroom, and Chicken Skillet Stew\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIce Cream Sandwiches with carrot cake cookies and parsnip ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eThrough mouthwatering recipes, compelling essays, and gorgeous food and landscape photography, Michael shares his journey farming and cooking his own organic vegetables. You’ll find lots of ways to continue enjoying meat (or not) on your own terms while making vegetables (and lots of fruit) your first choice in the kitchen.\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40276690370678,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2247\/5203\/files\/Screenshot2023-11-09at3.31.29PM.png?v=1699565515","url":"https:\/\/nesthomestore.shop\/products\/farmhouse-vegetables","provider":"Nesthomestore","version":"1.0","type":"link"}