Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both
near and far that inspire her warm, nourishing cooking.
The entire time I was making it I thought it was such an odd combination, but the recipe caught my attention anyhow. As I photographed it I had a hard time capturing all the elements and I remained skeptical. But then I ate some, and ate some more, and next thing I knew I had polished off the whole dish (with some help). The flavors are surprising but they work incredibly well together. Each part good on its own, but came together in a superbly delicious way—browned cauliflower, juicy and briny olives, tart creme fraiche, and a delightful homemade za'atar with citrusy sumac, nutty sesame seeds, and earthy thyme. I'll happily make this again, and again.
I’ve been making this salad on repeat since first having it. I probably wouldn't have tried this recipe were it not for receiving radicchio in my new CSA from Mountain Bounty Farm. The salad is a mix of radicchio (a slightly bitter lettuce with a beautiful crimson/purple leaf), arugula, sliced figs, slivers of salty Pecorino Romano, and toasted walnuts (I used hazelnuts which I would highly recommend), topped with a dressing of honey, lemon, olive oil, and splash of heavy cream. All I can say is wow, glad I went out of my comfort zone and gave this recipe a try! The fig and hazelnut combo makes it almost taste like candy.
What I didn't know when I made this Farro Salad is that Food & Wine Magazine selected this as one of their #cookthe40 recipes to celebrate their 40th anniversary. And I can see why, this is an absolute winner from the Near & Far cookbook. I love farro, but for some reason forget how much I like it until the next time I make it again. It's a grain with delicious nuttiness, and is hearty enough to satisfy the most robust eaters. You add it to a mix of roughly chopped Castelvetrano olives, toasted nuts (I used almonds), golden raisins, chives, green onions, honey and lemon juice. Top with some shavings of Pecorino if you choose. It was a fantastic combination and I'm already looking forward to making (and eating) it again. I highly recommend you make it too!