Hope everyone had a fun Labor Day weekend! Guess what- we had a baby boy! Little Ezra has arrived and we couldn’t be more excited, grateful, happy or in awe! Now we are a forest family.
As we enjoy these last days of summer, I thought I’d share a recipe that I did for the current issue of Remedy Quarterly, a fantastic foodie magazine that everyone should know about.
Enjoy!
I recently went peach picking at a friend’s place up in Sonoma County and came back with a TON of peaches! (thanks for all your peach recipe ideas!) This salad is one of my favorites and I make some version of it all summer long!
serves 4-6
3 peaches, sliced
1 large (heirloom-type) yellow tomato sliced
1 large (heirloom-type) red tomato, sliced
small handful fresh basil leaves, chopped or torn
1 (8-oz) ball fresh mozarella cheese or burrata, torn into bite-sized pieces
olive oil, flaky salt (like Maldon) and freshly ground pepper
Scatter all ingredients on a platter. Drizzle the top with a good quality olive oil (try my Forest Feast x PRMRY finishing oil, it’s perfect for this), plus salt and pepper. Enjoy!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
I made this Quinoa Edamame Salad with sesame dressing for our BBQ last weekend and it turned out to be a winner! We had leftovers that were great for lunches all week. Packed with flavor and protein, this is a filling salad I’ll be making often.
By Erin Gleeson for The Forest Feast
I have just returned from a lovely trip back east to New York, Connecticut and Vermont to see family and friends and attend a cousin’s wedding. When I get back from vacation (usually having spent my time eating copious amounts of bread and cheese!) I often feel like I need something light for a few days. As I settle back into the studio this week, I am making lots of fresh but filling salads for lunch. Gorgeous summer tomatoes came in our CSA box this week and I am topping them with cottage cheese plus a handful of fresh basil and some avocado chunks.
Enjoy!
By Erin Gleeson for The Forest Feast
