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Heidi Swanson is an enthusiastic, self-taught home cook based in San Francisco. Her first book, COOK 1.0: A Fresh Approach to Vegetarian Cooking, has just been published and it's such a clever twist on vegetarian cooking that I almost insist you go buy this book, whether you eat meat or not.
	Heidi comes to the farmers market in San Francisco most every Saturday morning and no matter what mood you're in, you get the feeling it's going to be a pretty swell day after Heidi has bid you "Good morning!"

Here are two recipes from Heidi's kitchen:

I love this one because the orange juice gives it a surprise Caribbean-ish flavor. It is in my book.

I sometimes add a bit of chopped habanero in the beginning w/ the onions when I know I'm cooking for people who aren't afraid of a little heat.

3T. extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
1 t. salt
4 cups of the Black Valentines, cooked and drained
1 (28-oz.) can crushed tomatoes
2 c. orange juice
3/4 t. cayenne pepper
1/4 c. rum (optional)

To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, garlic, and salt. Saute for 5 minutes, or until the onions start to get soft. Add the black beans, crushed tomatoes, orange juice, and cayenne pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from the heat and whisk in the rum. Season with salt to taste.

I use this for a bunch for a bunch of different purposes; on mild flavored crackers or crostini, as a spread on grilled panini and sandwiches, even as an occasional ravioli filling.

2 cups white beans, cooked and drained (try Runner Cannellini or Marrow)
6 ounces goat cheese, crumbled
5 cloves roasted garlic*
1/3 c. Parmesan, freshly grated
1/4 c. chives, finely chopped
1/2 c. Kalamata olives, pitted and finely chopped
1/4 c. extra-virgin olive oil
salt and pepper to taste (don't skimp!)

With a fork or preferably a mortar and pestle, smash the beans, olive oil, and roasted garlic together into a thick, chunky paste. Add the goat cheese and work it in until it is all incorporated into the beans. Stir in the chives, olives, Parmesan, and salt and pepper. Depending on the texture and consistency of the bean you use, you may need to add a bit more olive oil a small splash at a time until you have a thick but spreadable paste (you don't want ti too dry). Serve at room temperature.

*To roast the garlic: Heat your oven to 375. Lob off the top third of the garlic head and drizzle it with a bit of extra-virgin olive oil, and a sprinkling of salt. Wrap the garlic tightly in a large piece of foil and place it in the middle rack of your oven for 45 minutes or until the cloves really start to soften up and brown a bit. Uncover or peel back the foil a bit and return the garlic to the oven until the cloves get mushy and there's a nice brown color on the outsides, 10 to 20 more minutes. You can roast multiple heads of garlic at the same time.