Santa gifted me Super Natural Cooking by Heidi Swanson and I can’t stop [won’t stop] using it.

Ahmazing stuff. Really!

This week alone:
Green Lentil Soup with Curried Brown Butter
Stuffed Tomatoes (I would cook the quinoa a bit first if you’re subbing)
Weeknight Curry (I used peas, broccoli, and squash)

[images: 1, 2, 3]

One of my very favorites (101 Cookbooks) is about to launch a new cookbook. Super Natural Everyday (Ten Speed Press) goes on sale in April and I JUSTCAN’TWAIT. 

Heidi posted a recipe sampler a few days ago. Warning: Tinto de verano and ravioli salad straight ahead.

ASPARAGUS AND TABASCO QUINOA
photo and recipe via 101 Cookbooks

I just made this tonight with the following changes:

• lime juice for lemon juice
• oven roasted zucchini (20 min. in a 375 oven) for asparagus
• added black beans
• added chives to the butter

If you’re a fan of tabasco the words “tabasco butter” really should be part of your vocabulary. I can’t believe I thought my life was full and rich before today. (PS: I used earth balance and it was still just fine.)