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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Yogurt isn't just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy!
Yellow split peas incorporated into a ginger-spiked yellow coconut curry broth (lots of turmeric) - cherry tomatoes, chive oil, seeds, micro greens. The best kind of working lunch.
A flavor-forward potato salad you can make a meal of - French lentils, sun-dried tomatoes, ginger, garlic, almonds, and basil. All together. In one beautiful roasted potato salad.
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!
The next time you think of making a caprese salad, consider this instead. The special combination of both raw and roasted tomatoes, with bright harissa oil brings an element of the unexpected.
Pesto season is on. Here's my favorite pesto recipe alongside a handful of other pesto-centric preparations, suggestions, and links.
A favorite cocktail, Palomas push all the buttons - bright, refreshing, tart, with a kiss of sweet and salty. They also couldn't be simpler.
Iced Green Tea - cold-brewed, accented with rose and a bit of whole coriander - such a pretty, warm weather refresher.
A chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth & a lesson in being adaptable.
The quickest and easiest of lunches. Soba noodles tossed with dollops of crème fraîche, and showered with lots of chives and grated hard-boiled egg yolk.