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.
Farmhouse Vegetables: A Vegetable-Forward Cookbook by
Pan-roasted cauliflower, leek, apple, and cinnamon-crusted pork tenderloin
It’s easy to fit an entire meal in a pan when you roast your favourite meat over a bed of vegetables. This simple method is infinitely adaptable to the contents of your fridge and the harvest of the day. Simplicity is the goal and just about anything goes. Here, cauliflower, leeks, and apples slowly roast, absorbing the juices and flavours of cinnamon-crusted pork tenderloin. The toughest part is leaving leftovers!
Serves 4 to 6 as a vegetable-forward main
1 head of cauliflower, cut into small florets, stem diced
1 bunch of leeks, tops and bottoms trimmed, cut into 2-inch (5 cm) intact rounds, rinsed as needed
4 Honeycrisp apples or your favourite apple (about 1 pound/450 g), cored and quartered
1 tablespoon (15 mL) cumin seeds
1 tablespoon (15 mL) coriander seeds
1 tablespoon (15 mL) vegetable oil, bacon drippings, or other reserved animal fat (see page 3)
Freshly ground pepper
Cinnamon-Crusted Pork Tenderloin
¼ cup (60 mL) firmly packed brown sugar
1 tablespoon (15 mL) cinnamon
1 teaspoon (5 mL) sea salt
Freshly ground pepper 1 pork tenderloin (about 1 pound/450 g), tough silverskin removed
Preheat the oven to 350°F (180°C). Turn on the convection fan if you have one.
In a large roasting pan, gently toss together the cauliflower, leeks, apples, cumin seeds, coriander seeds, and vegetable oil. Lightly season with salt and pepper.
In a medium bowl, whisk together the brown sugar, cinnamon, salt, and pepper. Roll the pork tenderloin in the mixture to evenly coat. Nestle the pork in the centre of the vegetables. Roast, gently shaking and settling the pan once or twice, until the vegetables and pork are tender and lightly browned, 45 minutes or so. The pork is done when a digital or quick-read thermometer registers at least 145°F (63°C) in the thickest part of the meat. Remove from the oven and rest a few minutes. Thinly slice the pork and return it to the pan with any accumulated juices. Stir together gently before serving.
Excerpted from Farmhouse Vegetables by Michael Smith. Copyright © 2023 Michael Smith. Photography by Al Douglas. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.