This is one of those recipes that I find myself making again and again. There is something so very comforting about the interplay of soft greens, sweet raisins and rich toasted nuts that has made this recipe a favourite vegetable dish for our family all winter. It’s getting to the point where I am making it
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January 30, 2013
Chard with a Spanish-Moorish Twist (Catalan Chard)
October 3, 2012
Warm Farro Salad with Winter Greens
I admit that I am a traditionalist when it comes to Thanksgiving dinner. But still I like to add a new dish to the menu every few years. Last Thanksgiving I made a popular recipe, Warm Farro Salad, from my Great Grains cooking class. I thought the combination of nutty whole grain farro, roasted hazelnuts, and wilted winter greens would
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September 25, 2012
Tomatillo Salsa (Salsa Verde)
One of my favourite September rituals is making a big batch of Salsa Verde. Salsa Verde is obscenely easy to make and yet it has so much wow-factor – it’s bright green, it’s delicious and tangy, it’s very ‘authentic Mexican,’ and it’s made with one the coolest fruit/vegetables I know of : tomatillos. You’ve probably
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August 31, 2012
Garlic Chili Dilly Runner Beans
Yesterday, I posted one of our simplest and favouritest summer meals: crispy chicken with Nonna’s green beans. We eat green beans a lot around here, since they are a favourite vegetable of at least three members of our family. Seasonal, nutritious, tender-crisp, sweet, done in a jiffy – does it get any better? Yes, it does, apparently.
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July 28, 2012
Spiced Gooseberry Chutney
If you have been wanting to buy some of those gorgeous green gooseberries but are not sure what to do with them, let me help you out. First of all, make yourself some gooseberry jam. Hands down my favourite jam in the universe! But definitely, definitely make sure you save some berries to make a jar (or
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June 30, 2012
What to do with Garlic Scapes
These crazy vegetables – long coiled green things – show up in the farmers’ markets in June. “Garlic scapes,” say the hand-written signs. Sounds good, but what does a person do with garlic scapes in the kitchen? Scapes are the green stems of the garlic plants, trimmed in the spring to prevent their blooms from
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May 10, 2011
Mango Salsa
Last week, I treated the participants of my Taco Party cooking class to a little Chef Heidi Special – a recipe that I was trying out for the first time, perhaps for inclusion in a new class. The pros: participants get to try a new recipe, eat an extra dish in the class, and are privy to my
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April 18, 2011
Wild Nettle-kopita
A springtime favourite, Spanakopita made with wild nettles instead of spinach = Nettlekopita. I’m sure the Greeks would have a different name for it, but I’m attached to my made-up name, using it as I have for at least a dozen years. I usually forage for wild nettles around Easter-time, along with my brother-in-law, known
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February 18, 2011
Cauliflower with Indian Spices
These are some of the comments I heard last night from cooking class students as they ate this cauliflower dish: “It’s soooooo good!” “It’s just so fresh.” “My kids would eat this.” “I’ll never boil cauliflower again.” I felt then that I had been depriving my faithful blog readers of a really good and really simple
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