Lidey Heuck’s recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations. Recipes mentioned in this episode: Blueberry muffin sugar cookies (page 108) Honey-roasted cashews with a kick (page 33) Baked crap dip with sweet corn and Old Bay (page 41) Coconut creamed corn (page 182) Kale salad with gouda, honeycrisp & walnuts (page 50) Little gem salad with avocado goddess dressing & pickled red onions (page 65) Raddichio salad with pear, cornbread crumbs & muffins (page 77) Shaved carrot salad with creamy sesame-ginger dressing (page 54) Spiced sweet potatoes with pecans & pomegranate seeds (page 177) Avgolemono-ish chicken noodle soup (page 74) Cider-glazed sausages with caramelized apples & fennel (page 87) One-pan chicken meatballs with red sauce & spinach (page 84) Creamy polenta (page 162) Oven-baked polenta (NYT) Red potato and leek frittata with goat cheese and dill (page 245) Lidey bars – vegan date & almond bars (page 246) Peanut butter & ginger cookies (page 190) Lemon rosemary olive oil cake (page 221) Rainbow sprinkle ice cream cake (page 213) Spicy paloma punch (page 22)Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

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