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

Chocolate Cherry Brownies

Chocolate Cherry Brownies

Dense, gooey chocolate brownies packed with boozy, port-soaked dried cherries. Made with Muscovado sugar, chocolate chunks, and crème fraiche.

Hummus with Green Goo

Hummus with Green Goo

A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.

Figgy Buckwheat Scones

Figgy Buckwheat Scones

These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.

Pan-fried Corona Beans & Kale

Pan-fried Corona Beans & Kale

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

Simple Farro & Bean Stew

Simple Farro & Bean Stew

I made a big pot of farro & bean stew for my mom and dad the other night - simple, hearty, and straightforward. The stew has farro, beans, lots of vegetables, and a generous dusting of cheese to top each bowl.

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I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Heidi Swanson
Roasted Delicata Squash Salad

Roasted Delicata Squash Salad

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

Feisty Green Beans

Feisty Green Beans

A riff on a recipe from Anna Getty's Easy Green Organic - green beans, creme fraiche, garlic, golden raisins, almonds, a range of spices. They caught my attention when Anna said...the ingredient list is long, but these are the best green beans you'll ever make.

Homemade Bouillon

Homemade Bouillon

Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.

Happy New Year

Happy New Year

I went back through my archives today and picked out a handful of recipes to revisit this January - recipes that are light and bright, brimming with vegetables (for the most part), and flavorful. I made the list for myself, but I thought you might get some use out of it as well.

Bittersweet Chocolate Tart

Bittersweet Chocolate Tart

The little black dress of my tart repertoire - bittersweet chocolate with a thin brown sugar crust. The filling is a dark chocolate ganache, the consistency of thick frosting, set off by the crispness of the crust, finished with a dusting of cocoa powder, and a pinch of sea salt.

Heidi's Favorites

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