Andrea Chesman is a cook and gardener who knows what it's like to be staring down at pounds of vegetables and panicking about how to use them all before it's too late. Simple. Delicious. Planned to fit the season. That's the approach Chesman brings to the 175 recipes she's developed for THE GARDEN-FRESH VEGETABLE COOKBOOK. The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favourites - spring salad greens; asparagus, broccoli, carrots, peas, potatoes, and more - are included, along with the more unusual - artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavour in recipes such as Grilled Chicken and Asparagus Salad, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. THE GARDEN-FRESH VEGETABLE COOKBOOK has dishes destined to please every palate. THE GARDEN-FRESH VEGETABLE COOKBOOK is sure to become a favourite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.