Ricotta Dip with Asparagus Gremolata

Inspired by an article in the latest issue of Bon Appetit by Andy Baraghani that featured beautiful, simple dips I created this one. It’s full of spring flavors, great for a gathering and really easy to make.

Ricotta Dip with Asparagus Gremolata

6 oz good-quality creamy ricotta cheese

2 green onions

3 asparagus stalks

butter, olive oil, salt & pepper

crudites, crackers or baguette (for serving)

Spread the ricotta on a small plate and drizzle with olive oil, flaky salt and pepper.

To make the gremolata topping, finely chop and sauté the 2 green onions and 3 asparagus stalks with butter, olive oil, salt and pepper on medium heat for 3 minutes or until bright green. Allow to cool (mostly) and then spoon the gremolata over the center of the ricotta. Add a bit more flaky salt over all.

Serve with crudités (like these cucumber slices or carrots), pita chips and/or slices of baguette for a springy appetizer. 

Asparagus Pesto Tart

If there’s one recipe in my cookbook that I hear about people making and enjoying more than any other, I think it’s the Asparagus Tart. I made this variation on it recently using pesto and thought it was so simple and tasty. You can also substitute any other cheese, and almost any other vegetable if you like! If it’s a vegetable that takes a while to cook, however, you might want to cook it before baking. Cut into small squares and serve as an appetizer, or serve large chunks with a side salad for lunch.

Happy New Year!

DIY Al Fresco Entertaining Video

I recently partnered with nousDECOR to demo some easy summer recipes from The Forest Feast cookbook that would be great for outdoor entertaining: a Cucumber Spritzer Cocktail, Asparagus Straws and Guacamole Deviled Eggs. We shot it at the most beautiful stable-turned-home in Woodside, CA. Hope you enjoy the 2 minute video!

Video by Yiqian Peng and nousDECOR, www.nousdecor.com

Recipes by Erin Gleeson, www.theforestfeast.com

Photo above of Erin is by Yiqian Peng from nousDECOR. All others are by Erin Gleeson.

Lentil Lettuce Cups

Passover Seder in the Woods

Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover!

Photos and illustration by Erin Gleeson