Two Chefs in the Garden
Over 150 Garden-Inspired Vegetarian Recipes
Two Chefs in the Garden is the second book co-authored by celebrated chefs Lynn Crawford (left) and Lora Kirk
Summer has arrived, and fresh vegetables are piled high at farmers’ markets and the grocery stores. They might even be freshly pulled from your garden, ready to be compiled into delightful meals or side dishes to be enjoyed under the summer sun.
Two Chefs in the Garden takes readers on a culinary journey with over 150 flavourful, everyday vegetarian recipes celebrating the ease and versatility of cooking with vegetables. Award-winning chefs Lynn Crawford and Lora Kirk, inspired by their love of country living and growing their own produce, seem to harvest an envious supply of fresh vegetables that inspire unique and exciting dishes. Their book offers a stunning array of recipes that showcase their garden and culinary talents while being accessible to any cook.
Lynn Crawford is an acclaimed Food Network celebrity chef from Toronto and bestselling author of several cookbooks, including Farm to Chef. She spent many years as executive chef for the Four Seasons Hotels in Toronto and New York, and her Food Network television resumé is extensive, including continuing roles in several iterations of Iron Chef and Top Chef and her own series Pitchin’ In.
Lora Kirk was born in Peterborough, and like her spouse Lynn Crawford, has over 20 years working as a chef internationally. She co-authored Hearth and Home with Crawford and is also a food activist, with a particular passion for ensuring children eat healthy food and learn to cook. She is a founding member of Little Chefs in the Garden, an organization akin to our Growing Chefs in London, working to create garden projects for children to participate in planting, harvesting and preparing fresh food as part of their school day and class curriculum.
As mothers to two young girls, Crawford and Kirk have included plenty of family-friendly recipes as well as more sophisticated options. Two Chefs is well organized by categories such as Sides or Desserts, with gorgeous photography by Ash Nayler. I tested two recipes. Cauliflower Tabbouleh with Pistachio Lemon Dressing is in the Salads section. This is a no-grain salad with the main ingredient being cauliflower, shredded using a box grater. The fresh flavours of dill and mint, mixed with cucumber and tomatoes, create a familiar but delicate tabouleh blend, while the pistachio dressing binds the solids together without dominating the other tastes. What a wonderful salad! It came together quickly and stayed fresh for a second day. (I dressed each serving separately knowing we wouldn’t eat it all at once.)
From the Mains section, Harissa and Maple Roasted Carrot Tart with Carrot-Top Dill Cream Cheese — no surprise — provided a rich variety of flavours and textures. The puff pastry provides a light and crunchy base, the cream cheese mixture is cool and smooth, and the carrots are sweet with a little heat from the harissa. This could be a delightful dinner on its own or a side dish for a summer barbecue. It can be served cold or warm and is a feast for the eyes. I could not wait to taste the next bite, and although we ate generous portions, there were leftovers that kept well in the fridge. But they were quickly gone the next day!
I’m excited to sample more recipes from Two Chefs in the Garden with some fresh local vegetables, hoping some of those come from my own garden. I believe that Crawford and Kirk, as educators and chefs who promote sustainability while celebrating nature’s bounty, would be glad to hear that. •
Harissa and Maple Roasted Carrot Tart with Carrot-Top Dill Cream Cheese
SERVES 4 TO 6
•2 garlic cloves, minced
•2 tablespoons pure maple syrup
•1 tablespoon olive oil
•1 teaspoon harissa powder
•Salt and cracked black pepper
•1 pound (450 g) carrots, scrubbed and sliced lengthwise into ¼-inch-thick pieces
•1 sheet (8 ounces/225 g) frozen puff pastry, thawed
•1 cup (8 ounces/225 g) cream cheese, at room temperature
•¼ cup sour cream
•2 tablespoons fresh lemon juice
•2 tablespoons finely chopped fresh dill
•1 tablespoon finely chopped fresh flat-leaf parsley
GARNISHES
Fresh dill sprigs, chopped
Flaky sea salt
In this tasty little tart, sweet and lightly spiced carrots show off their true colours and tasteful versatility. This tart comes together quickly and elevates the everyday carrot into a real showstopping main ingredient in a perfectly composed dish that is ideal for lunch, dinner, or brunch.
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the garlic, maple syrup, olive oil, harissa, and salt and pepper to taste. Add the carrots and mix well to evenly coat.
Spread out evenly on the lined baking sheet and roast, tossing occasionally, until the carrots are tender, 15 to 20 minutes. Remove from the oven and let cool.
3. On a lightly floured work surface, roll out the puff pastry into a 10 × 14-inch rectangle. Using a knife, lightly score a border around the sides (do not cut all the way through), about ¼ inch from the edge. Transfer the pastry to the lined baking sheet. Using a fork, prick the pastry all over, inside the border, to prevent it from puffing up while baking. Bake until lightly golden, about 20 minutes. Remove from the oven and let cool on the baking sheet, then transfer to a serving plate or cutting board.
4. In a food processor, combine the cream cheese, sour cream, and lemon juice. Blend until smooth. Season to taste with salt and pepper. Fold in the dill and parsley.
5. Spread the cream cheese mixture over the cooled puff pastry, staying within the border. Arrange the carrots in a single layer on top. Sprinkle with the dill and flaky sea salt.
NOTE: The puff pastry and savoury whipped herb cream cheese are the perfect canvas for a simple tart that loves an assortment of roasted veggies. Try caramelized onions and parsnips, roasted beets drizzled with Pecan Pesto (page 211), or zucchini with pine nuts and the Lemon Dill Vinaigrette (page 178). The tart is easily assembled and perfect served warm or at room temperature.
Cauliflower Tabbouleh with Pistachio Lemon Dressing
SERVES 4 TO 6
PISTACHIO LEMON DRESSING
(MAKES ABOUT 1 CUP)
•1 tablespoon lemon zest
•¼ cup fresh lemon juice
•1 garlic clove
•2 teaspoons liquid honey
•2 teaspoons Dijon mustard
•2 teaspoons sumac
•¾ cup olive oil
•¼ cup pistachios, toasted
•Salt and cracked black pepper
CAULIFLOWER TABBOULEH
•1 medium head cauliflower
•2 tablespoons olive oil
•1 cup finely chopped fresh flat-leaf parsley
•½ cup fresh dill, finely chopped
•¼ cup fresh mint leaves, finely chopped
•1 cup halved cherry tomatoes
•1 cup sliced mini cucumbers
•2 green onions, thinly sliced
•Salt and cracked black pepper
Cauliflower tabbouleh is our grain-free spin on the traditional Middle Eastern bulgur salad. It’s so fresh and light and packed with chopped parsley, tomatoes, cucumber, green onions, dill, mint, and of course very finely grated cauliflower. The pistachio lemon dressing is bright green and tangy, adding a wonderful creaminess to this salad.
1. Make the pistachio lemon dressing: In a blender, combine the lemon zest, lemon juice, garlic, honey, mustard, and sumac and blend until combined. With the blender running, slowly drizzle in the olive oil and blend until smooth. Add the pistachios and pulse until finely chopped. Season to taste with salt and pepper. Set aside or store in an airtight container in the refrigerator for up to 5 days.
2. Make the cauliflower tabbouleh: Grate the cauliflower on the large holes of a box grater.
3. Heat the olive oil in a large skillet over medium-low heat. Add the cauliflower and cook, stirring occasionally, until just softened slightly, about 5 minutes. Transfer to a large serving bowl and let cool completely.
4. When the cauliflower is cool, add the parsley, dill, mint, tomatoes, cucumbers, and green onions. Add some of the pistachio lemon dressing and stir together so that everything is well dressed, then season to taste with salt and pepper.
NOTE: For a full-on lunch or dinner feast, serve with Pastrami-Spiced Roasted Carrot Hummus (page 105), Baked Caprese Feta (page 119), and warm Pita Bread (page 82).
