When Adam established his own kitchen garden five years ago, it meant that cooking in his home increasingly moved in a green direction. This is a development that Adam's three teenage daughters greatly appreciate. The recipes in this book are not strictly vegetarian in principle, but they are dishes filled with pure pleasure and a desire for delicious flavors – often without the ambition of being a meat-free meal. That's just how it turns out.

The dishes in the book cover everything from cauliflower gratin with truffle, eggplant burger with chili mayo, to ravioli with ricotta and spinach. There are soups and tarts, open sandwiches, and desserts.
All recipes are based on Adam's daily trips to the kitchen garden and seasonal vegetables. The dishes are easy to prepare, as the ingredients in each recipe are kept simple, and the vegetables are readily available in supermarkets and from greengrocers.

Learning to make a vegetable the centerpiece of a meal will not only enhance your creativity but also provide you with a much broader repertoire when you step into the kitchen. It's not an either-or situation but a both-and. If you feel like frying a piece of fish or grilling a chop to accompany one of the recipes, feel free to do so. The point is that meat can easily be omitted without making the meal feel incomplete.
Aamann's Green Kitchen is for those who love vegetables in focus, prioritize eating seasonally, and appreciate good taste.

"I hope that the book will be a great inspiration for you, wishing to bring a bit more green delight and flavor into your kitchen."
Adam Aamann