SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS
A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR
A collection of beautiful, vibrant, vegetable-forward recipes from awarding-winning, farm-to-table chef Michael Smith.

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 Bowl with golden tofu, garden peas, cinnamon basil, and miso carrot broth
• Whole Roasted Turnip with cranberry rosemary chutney
• Basil Ratatouille and Swiss Chard Wraps with tomato marigold salsa
• Potato-Crusted Smoked Salmon Potato Cakes with arugula dill salad and maritime mustard pickles
• Potato, Leek, Mushroom, and Chicken Skillet Stew
• Ice Cream Sandwiches with carrot cake cookies and parsnip ice cream

Through 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.

Food Network star Chef Michael Smith has been cooking professionally for over twenty years. An honours graduate of the prestigious Culinary Institute of America in New York, Chef Michael's contagious love of food has earned him friends and admirers worldwide. His early career was spent in restaurants from London to South America, but in 1992 Chef Michael returned to Canada and joined the kitchen at Prince Edward Island's The Inn at Bay Fortune. Soon Chef Michael's focus on regional cooking and local ingredients had earned the restaurant a reputation as one of the top places to eat in Canada. Six years later, Chef Michael invited television cameras into the inn's country kitchen for his first hit television show, The Inn Chef, which premiered on the Life Network. Its popularity helped to launch Food Network Canada. After opening his own restaurant in Halifax, Chef Michael returned to Food Network Canada in 2001 in the show Chef at Large. It was followed by Chef at Home in 2004, which gave viewers a behind-the-scenes look at Chef Michael's home kitchen and the way he cooks for family and friends. This show became wildly popular almost immediately and still remains the highest rated Canadian show on Food Network Canada. Chef Michael is the author of three previous Whitecap cookbooks. Open Kitchen: A Chef's Day at The Inn At Bay Fortune, published in 1998, won the bronze medal at Cuisine Canada's Cookbook Award. Chef Michael followed its success with The Inn Chef and Chef at Home: Cooking with and Without a Recipe,which has sold over 30,000 copies.

Michael Smith's profile page