I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.
If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla.
Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. This version is vegan and dairy-free.
A summer fruit salad - berries, peaches and pluots drizzled with a citrusy lemongrass and honey dressing, topped with toasted walnuts, and lots of mint.
Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Inspired by a recipe in the September 2007 issue of Gourmet Magazine - a slow-burning, sweet and spicy, chile-infused blackberry syrup. It's great in spritzers, cocktails, on toast, in oatmeal, and on and on.
This blackberry limeade is a stunning jeweled-toned refresher, perfect for summer, from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose.