I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Chef's Kitchen | 2021-07-13 14:30:06 |  5,294 Views |
How to Make Heirloom Tomato Salad | Chef Lee Chizmar | Tips & Techniques
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I’ve made my fair share of tomato salads in my life. And I certainly don’t need to highlight all of them here… That said I made one this past weekend that was a little unconventional but in a good way: a seasonal salad worth sharing. I think the magic happened when I decided to roast half of the tomatoes. The salad turned out to be a mix of beautiful heirlooms in shades of green red yellow and orange mixed with their roasted caramelized counterparts. The roasted tomatoes gave the salad depth—it was well worth the extra time and effort.
