Michael Smith shares four seasonal recipes from his new cookbook 'Farmhouse Vegetables'

Whether you love or hate them, vegetables are essential to our diet to support a healthy body. Chef Michael Smith celebrates all vegetables in his new cookbook, Farmhouse Vegetables. From vegetable-forward dishes to full vegetarian meals, Michael shares delicious recipes to help you develop your own vegetable cooking style to suit your lifestyle. Scroll on to find four unique and flavour-packed recipes from his new book. 

Beets, Rosemary and Fresh Ricotta

Beets are among the sweetest vegetables to grow. Their deep, earthy flavour and natural sweetness make them versatile too— crisp, raw, roasted, caramelized, or brightly puréed. This recipe balances three beet types with rich, freshly made cheese and hearty whole grains. Freekeh is made from green durum wheat that’s fire-roasted to burn off chaff, then sun-dried and cracked, giving it a smoky toasted flavour to go with its memorable name

Shiitake Cabbage Tacos

These richly flavoured tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavour of an aromatic treat from your herb garden.

Cauliflower Mac 'n' Cheese

You can mix an entire head of cauliflower into a batch of classic mac ’n’ cheese. Puréeing half the cauliflower into the sauce as a thickener is the tasty secret. 

Jalapeno Chocolate Chip Cookies

This recipe enlivens the classic cookie with the spicy heat of a jalapeño and its strong fragrance. You’ll find the spicy heat of these cookies initially surprising and curiously addictive.