Heidi’s Favorites
If a recipe appears on 101 Cookbooks, I stand behind it. But beyond that, there are a number of favorite favorites. I’ve listed them here.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
Braided Onion Bread
This braided onion bread is made with a rich, buttery, yeast-based dough. Each of the four strands in the braid is stuffed with a caramelized onion and grated cheese mixture.
Perfect, Creamy Mashed Potatoes with Garlic Butter
My all-time favorite mashed potatoes recipe with buttery peaks and creamy, cloud-like potatoes with garlic butter.
Hazelnut & Chard Ravioli Salad
Ravioli salads are the best! Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest.
Vibrant Tasty Green Beans
Simple, five ingredient green beans. Dill, green beans, leeks, salt and olive oil, that's it. Five ingredients, one skillet, so good.
Golden Crusted Brussels Sprouts: Five Ways
A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Heirloom Apple Salad
The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.
Grillable Tofu Burgers
Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.
Steaming Vegetables
A reminder of what a great cooking technique steaming vegetables is. Fast and flexible for the win.
Pumpkin and Rice Soup
Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.
Homemade Bouillon
You can absolutely make homemade bouillon. Use it in all sorts of soups, stews, and noodle bowls. It's so much better than any canned broth I've tasted.
