Two 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 stunning 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 and Hickory Sticks; 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 Pancake; Ginger Rhubarb Custard Tarts; Cherry Ruffled Milk Pie; and Summer Berry Spoon Cake with Vanilla Sauce.

Crawford and Kirk take readers on a culinary tour through a stunning array of recipes, showcasing the abundant rewards 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, Two Chefs in the Garden celebrates the ease and versatility of cooking with vegetables that will satisfy everyone.