We’re calling it now: Heidi Swanson’s Near & Far: Recipes Inspired by Home and Travel will be one of the best foodie gifts to give (or receive!) this holiday season. But who can wait til winter? We’re giving away a copy of this new coffee table-slash-kitchen counter must-have today!
Near & Far takes us on a gorgeous journey through Japan, Morocco, Italy, France, and, finally, Heidi’s hometown of San Francisco. Each chapter is filled with charming details about the given locale, most of them recipes. In the tradition of her blog, 101 Cookbooks, Heidi’s food and photographs are simple and stunning.
One of our favorite elements in the book, Heidi starts each chapter with a list of pantry staples for the city or country she stays in. Below you’ll find a list of what’s always tucked in her San Francisco pantry – a drool-worthy inspiration all on it’s own! Stock up, then make this modern-version of a sprouted salad with yogurt sauce. Lastly, enter our giveaway and read the whole book cover to cover for yourself…
I’ve included just a handful of recipes from my website, 101 Cookbooks, here, and this is one that made the cut. A powerhouse of a lunch salad, it comes together fast – fresh-sprouted mung beans, creamy avocado, and golden, toasted almonds sit alongside a generous dollop of salted, arugula-spiked yogurt. It is beautiful, and you feel great eating it. If sprouts aren’t your thing, know that you can easily swap in cooked mung beans, cannellini beans or any lentils that hold their shape when cooked – black belugas or lentilles du Puy are both good options.
My San Francisco Pantry
Avocados, citrus, chicories, coastal sea vegetables, cultured butter, dairy, dark leafy greens, edible flowers, fresh herbs, heirloom beans, Meyer lemons, nuts and seeds, olive oil, pastured eggs, raw honey, root vegetables, salad greens, sprouts, stone fruits, whole grains, winter squash.
Heidi Swanson’s Sprout + Yogurt Salad
Serves 2 – 4
3/4 cup Greek-style yogurt
fine-grain sea salt
1 handful of arugula, chopped
1 small bunch chives, minced, flowers (if any) reserved.
8 oz sprouted mung beans or cooked mung beans (about 2 cups)
A big handful of well-toasted sliced almonds
good extra-virgin olive oil
1 ripe avocado, chopped
In a small bowl, combine the yogurt, 1/4 teaspoon of salt, the arugula, and chives. In a larger bowl, toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado and gently toss once or twice more. Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If your bunch of chives included a few chive flowers, sprinkle them across the top.
Win The Near & Far Cookbook
Enter to Win:
We’re giving away one copy of the Near & Far Cookbook. To enter, join our TCM Weekly Newsletter here! We’ll select a new subscriber to win the cookbook – good luck!
This giveaway closes Tuesday, September 15th at 5:00pm P.S.T. One winner will be listed in the comments below and notified via email as well. Open to Canada and U.S. residents only. Winners will be chosen at random. Good luck, readers!