The recipes in Community are inspired by author Hetty McKinnon's community kitchen, Arthur Street Kitchen, where Hetty single-handedly makes and delivers homemade salads to residents in Surry Hills, Sydney, on Thursday and Friday every week. All by bike! Hetty's salads use only the freshest produce, sourced locally wherever possible. Inspired first and foremost by the seasons, Hetty also takes cues from what she sees, smells and experiences from the world around her. At the heart of every dish is a core vegetable, around which a thoughtful culinary story is built, resulting in honest, inventive and hearty salads that deliver big, punchy flavours. Recipes include: Sweet Sesame Broccoli and Edamame with Quinoa * Baked Sweet Potato with Rocket, Feta and Black Olive-Walnut Relish * Chargrilled Fennel and Asparagus with Pearl Couscous and Coriander Oil * Vietnamese Cabbage Salad with Tofu, Rice Vermicelli and Peanuts * Cinnamon Pumpkin with Chickpeas, Tahini and Candied Pumpkin Seeds * Zucchini Noodles with Asparagus, Feta and Mint * Ginger Peanut Kale with Tofu and Quinoa * Roasted Beetroot with Caramelised Turnips, Edamame Beans and Wasabi Mayonnaise.