A few times a month I send out new recipes, links & inspirations.
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.
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A vibrant, colorful Campagnian summer stew from the new A16: Food + Wine cookbook. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil.
A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce.
Slabs of tofu marinated in a cumin, garlic, yogurt slather and cooked on a grill or in a grill pan or skillet.
This fettuccine recipe was inspired one of the many trips I made to the Testaccio Market while in Rome. Fresh ribbons of pasta with olive oil, porcini mushrooms, garlic, black pepper, and pecorino cheese.
My dad's garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette. A garlic-studded, golden crusted masterpiece.
Turn to this miraculously delicious soup when you are feeling sick - beans, water, garlic, shallots, chiles. Total active prep time was under five minutes, the rest is just waiting and anticipating.
This has become one of my favorite crostini recipes - goat cheese, black beluga lentils, and chives on garlic-rubbed crostini.