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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Tortellini from start to finish with a sage and hazelnut butter sauce
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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The first time I made this simple tortelli pasta was years ago in 2010. We rented an apartment in the Testaccio neighborhood of Rome for a month and spent our days exploring the city on foot. One of the charms of Rome is its neighborhood bakeries pasta shops and fruit and vegetable markets. I love pasta shops and this is one of those impromptu lunches I threw together after scoring a dozen beautiful pot-bellied ricotta tortelli. It has remained a staple in our pasta repertoire for good reason.
