Summer Vegetable Cianfotta Recipe

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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Summer Vegetables Somen Recipe – Japanese Cooking Lessons 101

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There’s a new crop of fall cookbooks hitting the shelves and over the next few weeks I’ll be highlighting a few of the standouts. I’ll start with a cookbook from my home base A16: Food + Wine . A16 is a beloved San Francisco restaurant with a menu and wine list that celebrates Southern Italy and to a greater extent the Campania region. One of the fitness classes I take is just across the street from A16. A few times a week I’ll walk down the south sidewalk on my way to a workout and inevitably bump into the smells wafting out of their front door onto Chestnut Street. And a few hours ago my kitchen smelled just as good. The recipe I’m highlighting is a beautifully hearty stew that features all sorts of colorful summer produce—cherry tomatoes zucchini eggplant. I chose it for its seasonality but also because it uses a cooking method I’ve never tried before—more on that later. I want to tell you a little more about the book itself and then we’ll talk about the cianfotta.