Vegetables that are farmed or foraged locally are the focus of Acorn by Shira Blustein and Brian Luptak. The book, named for Shira’s internationally recognized Vancouver restaurant, elevates plant-based cuisine with a year’s worth of seasonal dishes. These recipes from the spring section will expand your idea of what vegetarian fare can offer, pleasing the most demanding epicure. 

ROASTED CARROTS 

Makes 6 servings

• 12 early season or young carrots, each about 8 inches long
• 3 tbsp olive oil
• 8 sprigs thyme, leaves picked
• Salt and pepper, to taste

Preheat the oven to 400°F. Wash and scrub any dirt off the carrots; you do not have to peel or trim them. In a large bowl or pan,
mix the carrots with the olive oil and thyme. Season with salt and pepper. Lay the carrots and thyme out on a baking sheet lined with parchment paper. Roast for 15 to 20 minutes or until the carrots are cooked through but still retain some crunch. Cooking time will vary depending on the size of your carrots. Serve immediately.

PLATING

• 1 recipe Roasted Carrots (see above)
• ¼ cup crumbled Shropshire blue cheese
• ½ cup Preserved Plum Mostarda (see below)
• Sweet cicely or other garden herbs, for garnish

Lay out the roasted carrots on a serving plate. Add the cheese overtop and drizzle with the Preserved Plum Mostarda. Garnish with sweet cicely or garden herbs of your choice.