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 |
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 Jerry Papandrea | 2021-08-16 13:59:06 |  84,145 Views |
How to Cook Swiss Chard That Melts in Your Mouth
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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Pictured above – my Sunday soup ritual this week. A variation on a ribollita using whatever I had on hand. I used all the chard in the crisper (with the white stems) fat white beans potatoes celery the last of the tomatoes from Nadine's Bird Song Farm and the loaves from both Manresa Bread and Companion Bakeshop. It was just the right way to end the week and have something delicious on hand to start the next week. I hope to see you soon in faraway cities. 🙂 xo
