Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes by Lynn Crawford and Lora Kirk

  • Strawberry cornmeal muffins (page 11)

    from Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes Two Chefs in the Garden by Lynn Crawford and Lora Kirk

    • Categories: Cakes, small; Children & baby food; Afternoon tea; Breakfast / brunch; Summer
    • Ingredients: all-purpose flour; cornmeal; granulated sugar; baking powder; eggs; whole milk; liquid honey; unsalted butter; vegetable oil; vanilla extract; strawberries
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Notes about Recipes in this book

  • Cranberry cheddar scones with rosemary orange glaze

    • Nancy402 on January 01, 2026

      Nice flavour combination. Glaze is particularly delicious and the finished scones looked beautiful.

  • One-hit butter

    • averythingcooks on July 31, 2025

      Full of shallots, garlic & dried piment d'Esplette (they use fresh d'esplette but do suggest dried as a replacement) slowly cooked in olive oil + fresh herbs & the butter, this is now in my freezer in tbsp portions waiting for lots of uses including (but not limited to!) the recipes in the book that call for it.

  • Pita bread

    • janeths on May 09, 2026

      I love making pita. So fascinating to watch them puff. These worked perfectly.

  • Confit garlic purée

    • averythingcooks on August 10, 2025

      This is a really easy way to turn a bunch of already peeled garlic cloves into super soft, pale gold roasted garlic. It pretty much took the 50 minutes they called for (with lots of checking starting at about 35 minutes) and I easily smooshed it all up with a fork. I now have very generous 1 (ie maybe up to 2?) tsp portions heading to my freezer & as I continue to clear my garden garlic, I can see making another batch (scaled to whatever) again.

  • Pimento cheese dip with black pepper Parmesan crackers

    • averythingcooks on December 14, 2025

      We enjoyed this on Ritz crackers but it was a bit of a happy accident...I made it mostly as written (subbing in diced Fresnos for some of the diced fresh red pepper) but then I noticed the cream cheese on the counter???? Oops! Solution was to beat the cream cheese super smooth & gradually blend it by hand into the "finished dip". I decided to stop after adding a little under 1/2, as I liked the taste/texture at that point & didn't want to mute the other flavours. We liked the used of both roasted & fresh red pepper and the little hum of heat from the jalapenos & Fresnos. I also plan to make these crackers this week.

  • Fried green tomato sliders with zucchini relish and spicy rémoulade sauce

    • averythingcooks on August 07, 2025

      I came here just for the spicy remoulade sauce to use on crispy chicken sandwiches and it was hit. If you are leery of heat, I would go a little slower with the sriracha (I did ultimately use it all) & I replaced the chopped gherkins with a spoonful of our favourite home canned "loaded" cucumber relish. I also think that if it was thinned a bit with buttermilk, it would make a good potato salad dressing.

  • Sweet corn, potato, and leek chowder

    • averythingcooks on December 22, 2025

      I made this with frozen corn & we still loved it. I added chopped ham and replaced the lemon juice with mixed pickled peppers...pops of colour, flavour + the acid from the brine. My habit for the final "seasoning" of creamy soups/sauces is to add grated parmigiano instead of salt & I just realized that I missed the step of pureeing part of the soup but no matter...this is a really nice pot of soup which will get made again and for sure when fresh corn is plentiful and I'll have the cobs to use as well.

  • Buttermilk basil ranch dressing

    • averythingcooks on November 23, 2025

      I was generous with the fresh basil (a nice changeup for ranch), chives & garlic and while it was thinner than I wanted (easy fix for next time) we enjoyed this...T with his wings, me with a very spicy/hot quesadilla and both us with a pile of carrot & celery sticks. A repeat idea for sure.

  • Potato, kale, and chickpea korma

    • lisa_ems03b on September 13, 2025

      This was pretty good and fairly easy to make. It made a lot though, the accompanying rice or naan is probably not necessary unless you are feeding big eaters. I would however make extra sauce (raita) if I made it again.

  • Braised new potatoes with shallots, garlic, rosemary, and thyme

    • averythingcooks on July 30, 2025

      The "one hit butter" (pg 62) called for is being made later this week, so last night I subbed in a "loaded" oregano butter from my freezer. As much as we love crispy little potatoes, we thought these beautifully soft potatoes, slowly braised with everything listed in the title (& some fresh chile) + the compound butter were delicious. Next time it will be homegrown fingerlings!

    • janeths on August 01, 2025

      These were fine but not the best for my taste. I prefer crispy roasted potatoes. But if you like boiled potatoes, try this approach.

  • Toffee pecan peach crisp

    • lisa_ems03b on September 13, 2025

      Quite good but rich due to the pecans. I reduced the sugar slightly and had with whipping cream.

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  • ISBN 10 0735245622
  • ISBN 13 9780735245624
  • Published Feb 25 2025
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries Canada
  • Publisher Penguin Canada

Publishers Text

Over 150 flavourful, everyday vegetarian recipes celebrating the ease and versatility of cooking with vegetables that will satisfy everyone from award-winning chefs Lynn Crawford and Lora Kirk.

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 vibrant 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; 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 Pancakes; Ginger Rhubarb Custard Tarts; Cherry Ruffled Milk Pie, and Summer Berry Spoon Cake.

Crawford and Kirk take readers on a culinary tour through a stunning array of recipes, showcasing the bounty 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, these recipes are incredibly nutritious, easy to make, and celebrate the deliciousness of vegetables in everyday meals.

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