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…
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101 Favorite Home Recipes (101 Cookbook Collection)
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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This spring stew can take five minutes to make or fifty minutes – depending on how much you're prepared to shell. The basic idea is this – take broad beans fresh green peas and thin green asparagus stalks and cook until they're bright and vibrant – hardly any time at all. Finish with a little drizzle of cream a twist of lemon zest and a dusting of freshly grated cheese. I'll be the first to say that a recipe like this really shines when you use fresh broad beans and peas from the farmers' market – but I realise that not everyone has the time (or inclination) to double-shell their broad beans. Never mind that some of you are still snowed in 😉
