1 like Can’t Like Unlike Like 1 likeBreakfast, Lunch, Tea: The Many Little Meals of Rose Bakeryby Rose Carrarini
Sounds great. I'm going to check it out, pick out some recipes and get back to you!
I have the book! AndI tried the plain scones this morning. They were quite easy to pull together, but I think I would take Heidi's suggestion and weigh the ingredients instead of measuring in cups. But really, the scones were light and tender and were quickly disappearing when I last checked......:-)
Edit your review | Add a comment | Share- The Essential New York Times Cookbook: Classic Recipes for a New Centuryby Amanda Hesser
Polenta with Crispy Fried EggsTried this and love it! So simple, quick and satisfying.No likes Can’t Like Unlike Like No likes - No likes Can’t Like Unlike Like No likesIn the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Loveby Melissa Clark
Well I am enjoying reading Melissa's stories, and I am going to try a recipe tonight: Pomegrante Roasted Carrots (not sure that is the correct title, but you'll find it). Sounds really yummy, especially to someone who loves pomegranate molasses. Heidi, I make your muhammara all the time. In fact the carrots will be a side to Heidi's orange glazed tempeh, although I am using tofu. A little arugala salad on the side, sounds good?
Although I am a vegetarian, and In the Kitchen seems meat/fish based, I will pull many tasty sounding vegetarian options to try.
I'll let you know how...
- Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cookingby Heidi Swanson
Curried Tofu ScrambleThis would be our most often made dish from SNC. It is a VERY easy weeknight meal. I sometimes add chopped cashews on top. It's a winner.
1 like Can’t Like Unlike Like 1 likeMuhammara-Slathered KabobsThis is a fantastic recipe for vegetarians. I often take this to cookouts and parties, so I know I have a yummy dinner option. The muhammara is very easy to make and stores well, so what isn't used can be put on crackers or bread. I love the way the lemons get all soft and the juice just oozes out when the wedge is squeezed!No likes Can’t Like Unlike Like No likesBig Curry Noodle PotHere' the note on the recipe page, "Another yummy H dish!"No likes Can’t Like Unlike Like No likes 
4 likes Can’t Like Unlike Like 4 likesSuper Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cookingby Heidi SwansonI love this book! This is probably my go-to place for quick healthy recipes. I have gushed to friends about Heidi and her style of cooking, and many have become followers and have bought the book. Mine is tired looking from the many uses it gets, but I love it even more for that. A trusted companion in the kitchen!
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This is my bible. The pages are worn and stained. I use it for inspiration, I use it to explore new vegetables, I use it to cook a simple meal, a fancy meal, and I use it for reference. Definitely a favorite. I dream of starting at page one and working my way through, like Julie Powell did when plowing through Julia Child's "The Art of French Cooking". Someday.... but in the meantime, definitely a favorite.
- Curried Quinoa with Peas and CashewsI love this recipe! It is so easy and so delicious. I've done a few cooking demonstrations in my home, and I often highlight this recipe, because it is so simple and it gets people tasting quinoa. The recipe also lends itself to variation. Instead of zucchini, I've used green beans. I top the curry with the cashews, because I like them crunchy. And I always have some whole wheat naan and chutney on the side. This is one of many favorites from the book.No likes Can’t Like Unlike Like No likes
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