“Cook like a farmer, with the seasons as your guide,” writes cookbook author Michael Smith.
Skinny or stubby, it’s the flavour and colour that makes the carrot a winner in cooking.
"Start by planting what you love to eat," says cookbook author Rosie Daykin.
This is an example of Prince Edward Island chef Michael Smith’s dishes that combine meat and vegetables.
The salad from Reem Assil's Arabiyya: Recipes from the Life of an Arab in Diaspora is forgiving, she says.
New Brunswick cookbook author and TV chef Dennis Prescott grew up near Shediac, home of an annual international lobster festival.
This recipe is from an English cookbook called Roast Figs, Sugar Snow by Diana Henry.
Arabiyya: Recipes from the Life of an Arab in Diaspora includes family yarns from Reem Assil’s Palestinian, Syrian and Lebanese background.
Chef Dennis Prescott calls the collection in Cook With Confidence “rock-solid keeper recipes.”
Author Sally Sampson, who runs a Massachusetts cooking magazine, calls it Tex-Mex cuisine; the rest of us simply consider it well-seasoned.