Greek Salad with Avocado

by heidi on May 28, 2014

Sometimes the classics are just what the doctor ordered. Especially when it’s Dr. SummerHasArrived who’s making the house calls.

Greek Salad with Avocado on

Oh boy. Did I really just write that? I may have officially lost my mind. Hit writer’s block rock bottom. Scraped the lowest nadir. Really? Dr. SummerHasArrived? Heidi, you’re reaching, reaching, reaching. And you. just. didn’t. quite. make it.

Cést la vie.

Standard staple recipes in the kitchen are what I’m craving now. You know, the simple stuff. Recipes that let ingredients shine. And since I feel like I’ve been on a serious eating binge for the past few weekends, it’s now the season where it’s I clean up my act and binge on clean eating.

Greek Salad with Avocado on

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Friday Faves and What I Learned at Blogher Food 2014
I’m never sure how much to write so it’s just enough or when to stop so it’s not too much. I don’t back up my blog until I have a really big scare when my site goes down and I get prickly heat and I’m convince it will never come back. I procrastinate about answering the hard emails. I have a hard time working ahead and I don’t keep a strict editorial calendar because when I do, I usually blow it because of my recipe whims. I suck at SEO. And I really suck at accounting. I do however remember to save all of my work related receipts. Thanks dad, you can’t say I didn’t listen to you.

Hello, I’m Heidi and I’m a blogger. But obviously not a very efficient one.

These are just some of the reasons a bevy of food bloggers descended upon Miami, FL for the 2014 BlogHer Food conference, to learn from those in the know and get secret insight to the magic that will make us all work smarter. harder. better.

As if.

Friday Faves and What I Learned at Blogher Food 2014

Me, not looking in the camera but instead at an invisible spider on the wall, Lauren of Climbing Grier Mountain, Annalise of Completely Delicious and Cassie of Bake Your Day


But like nearly every conference I’ve been to, I end up learning a lot more from my fellows in the field, my blogging buddies in the line of fire with the oven burns to prove it. Comrades who I can ask questions of and advice on how in the heck to do it all.


I did come home with a few takeaways I’m happy to share with you here.


So not to bore my non-food blogging friends, my Blogher blogging tips are at the end of this post.

First up, my list of this week’s foodie crushes in the form of my Friday Faves.

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It’s time. It’s time to put the slow-cooker in the basement and scrub up the grill. It’s time to break out the tongs and sing M-A-R-I-N-A-D-E in falsetto. People, it’s officially summer. People, it’s time to grill.

Balsamic and Honey Chicken Skewers on

I should preface this post with the fact that: The grill is never a one man show.

There’s a lot more than you think that goes into a great grilled meal. There’s the grill > That’s key.

The griller > He’s the secret ingredient. And to any ingredient > there’s always a secret.

And the inspiration for my Balsamic and Honey Chicken Skewers recipe > it was delivered to my door.

Balsamic and Honey Chicken Skewers on

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I’m facing a seriously critical conundrum. One that will impact the entirety of my upcoming summer. And I’m not sure what to do.

Do I plant tomatoes or bag it?

Fresh Tomato and Ricotta Whole Wheat Pasta

To some of you this may seem like the most unsubstantial predicament to be in. You probably thinking, Heidi, it’s time to call off the search, you’ve found that molehill and made the mountain.

But it isn’t that easy.

I’ve grown tomatoes every year, for years. But the past few have seen a steady downward spiral of yield and just plain growth. My tomato crop at the end of summer has turned into a total bummer crop instead of my oh so wishful bumper crop.

Last year I swore that this would be the year I took some time off from my tomato planting endeavors. And then when I received a bounty of freshly grown tomatoes on the vine from a new company I’m working with, I realized it would be perfectly fine if my garden went tomatoe-less this year. I can get a #bumpercropinabox (Ha! #hashtagJimmyFallon) and still satisfy my summer ‘mater-eating obsession.
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We all know avocados are a fruit, not a vegetable, right? And we’ve come to realize avocados make salsas infinitely better by adding a touch of creaminess for the dipping.

Avocado Caprese Salad

But crunchy? Avocados are wha, wha, what? Crunchy?

Okay, maybe avos themselves don’t possess that potato chip crunch, unless of course it’s deep fried and made into a taco. Now that’s got some munch.

Caprese salads on the other hand are smooth. They’re the cool kids in school. Creamy mozzarella slices paired with the freshest of juicy tomatoes.

So when another smooth operator like the avocado slides on in, it’s time for a little texture. Welcome to class Mr. spicy arugula.

Avocado Caprese Salad

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