cabbage

Roasted Purple Cabbage

This is a colorful, delicious, flavor-packed veggie side!

Roasted Purple Cabbage

1 head of purple cabbage, cut into 1-inch cubes

1/2 of an onion, coarsely sliced

garlic powder

smoked paprika

chili powder

cinnamon

olive oil

sesame oil

coarse salt

pepper

optional garnish: Greek yogurt or (vegan) sour cream plus chili crisp

Spread the chopped cabbage and onion out onto a baking sheet. Sprinkle and drizzle the whole sheet with all other ingredients—you’ll be fine without measurements! For the spices, just give an all-over dusting of each. Add more of whatever you like (I suggest extra garlic and a lighter dusting of cinnamon). Drizzle generously with olive oil (at least 3 tablespoon) and a lighter sprinkle of sesame oil (approx 1 tablespoon). Toss a bit before putting it in the oven.

Roast at 450° F for about 30 minutes, turning/tossing half way through. You’ll know it’s done when some of the leaves are crispy and browned (but not burnt – see photo below).

Enjoy by itself or top with Greek yogurt and chili crisp. (You can also use sour cream, or non-dairy sour cream. I love Trader Joe’s chili crisp that comes in a small glass jar).

*TIP: This is best enjoyed right out of the oven as it loses crispiness as it cools.

Enjoy!

450F for 30 minutes…This is how it looks when it’s ready to come out of the oven.

This is delicious and I could eat half a sheet pan. Enjoy!

Shop the Forest Feast plate set this cabbage is pictured on here.

Favorite Winter Citrus Salads

I was in the market yesterday and was so excited that blood oranges have arrived! I love to use them in salads and salad dressings — and the color is so gorgeous on the plate.

Winter is a great season to combine citrus in salads since oranges, clementines, Meyer lemons, blood oranges and grapefruit are ripe, delicious, and readily available from your CSA box, farmer’s market, and grocery store.

To celebrate the abundance of citrus right now, here’s a round-up of favorite Forest Feast winter citrus salads….

Blood Orange Cabbage Salad

Citrus Salad

Orange Avocado Salad

Seared Fennel & Clementine Salad from The Forest Feast Mediterranean cookbook

These recipes come together in a matter of minutes, and they act as an easy way to get some extra Vitamin C during cold and flu season!

Bon Appetit!

xx

Erin

Blood Orange Cabbage Salad

Blood Orange Cabbage Salad

Citrus Salad

Citrus Salad

Orange Avocado Salad

Orange Avocado Salad

Seared Fennel & Clementine Salad

Seared Fennel & Clementine Salad

Fresh Figs with Peppered Honey, Goat Cheese and Mint

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I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy!

photos and illustration © www.eringleeson.com

Campfire Cocktail Hour

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Some of our best friends from New York came to visit last week and we had a great time showing them our neck of the woods. After a trip down the road to Fogarty Winery, we came back to the house and enjoyed some wine on the deck at sunset. We started with a bottle of Rose Brut, then moved on to Fogarty Pinot Noir. It was a bit chilly, so we got the outdoor fire going. Cocktail hour snacks included: Délice de Bourgogne and manchego cheese with apples, dried figs, artichoke spinach dip, turkey kielbasa, spicy paprika pepitas, pesto caper bites, and a bit of left over marguerita pizza from flour + water in San Francisco from the night before. 

photos and illustration © erin gleeson