Honey-Balsamic Green Beans

Every year we go to Santa Barbara to my aunt and uncle’s dreamy beach house for Thanksgiving but this year, we are heading to Sonoma County. I’m making a few sides to bring including these green beans from my new Forest Feast Mediterranean cookbook inspired by our time in Sicily.

Honey-Balsamic Green Beans

recipe from The Forest Feast Mediterranean

4 c green beans

2 cloves minced garlic, trimmed & diagonally sliced

1/4 c (35 grams) pomegranate seeds

1/4 cup (30 grams) pistachio seeds, roasted & chopped

Saute on medium heat with 1 T olive oil, plus salt and pepper, for 3-5 minutes or until the beans are bright green. Then add 1 T balsamic vinegar and 1 T honey to the pan and toss until all the beans are glazed. (about 1 min).

Transfer to a platter and sprinkle with a bit of sea salt and the pomegranate seeds and roasted & chopped pistachio seeds.

Max and me in Cefalu, Sicily in 2017 while shooting The Forest Feast Mediterranean cookbook

The rural area of Sicily we visited is known for its honey and pistachio production and these ingredients are used frequently in sweet and savory dishes from the region. I love the added crunch from the pistachios. We visited the snowy volcano peak in the morning and ended the very same day with a sunset walk along the coast in the village of Santa Maria La Scala.

Ezra making a snowball near the top of Mt. Etna, Sicily, 2017

Happy Thanksgiving!

For more vegetarian sides, try my Persimmon Cranberry Sauce, Butternut Hummus & Deviled Eggs , or Nutty Cauliflower Rice Pilaf.

P.S. The Forest Feast Mediterranean is on sale now and makes a great host gift!

Nutty Cauliflower Pilaf

Last night we went to our friends' house for their annual Friendsgiving party. The celebration has grown to about 40 people and features the most amazing potluck feast you can imagine! We all sign up for dishes in advance and this year I brought a Nutty Cauliflower Pilaf using a bag of Taylor Farms Cauliflower Pearls. I thought this would be a good one to bring since it's gluten-free and we have several friends that are gluten intolerant. (Also, one of the only vegetables I can currently get Ezra to eat is cauliflower in this riced/pearl form!) I mixed the cauliflower with quinoa to give it a bit more substance, and for crunch and chew, you can mix in any nuts, seeds or dried berries you have on hand. This will be making a repeat appearance at our Thanksgiving table this Thursday.

I also made a couple quick, seasonal sides to go with it: A simple Kale Salad with baby kale, persimmons and pomegranate seeds, plus some Crispy Old Bay Brussels (see recipes below.)

Nutty Cauliflower Pilaf

16 oz (1 bag) Taylor Farms Cauliflower Pearls

1 c cooked red or white quinoa

2T butter

2T olive oil

1/4 c golden raisins

1/4 c dried cherries

1/4 c shelled whole pistachios (or chop, if you prefer)

1/4 c sunflower seeds

salt and pepper to taste

In a large skillet, sauté the cauliflower pearls with the butter and olive oil over medium heat for about 10 minutes, stirring occasionally, until they are softer, translucent and just starting to brown. Mix in all other ingredients and serve warm in a bowl or on a platter. Serves 6 as a side (easily doubled or tripled for a larger group).

Kale Salad with Persimmon & Pomegranate

11 oz (1 box) Taylor Farms Organic Baby Kale

1 Fuyu persimmon (I leave the peel on)

1/3 c fresh pomegranate seeds (about a 1/2  pomegranate)

Place baby kale on a large platter and top with slices of persimmon and pomegranate seeds. Use your favorite balsamic dressing. Serves about 6. 

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Crispy Old Bay Brussels

9 oz (1 bag) Taylor Farms Shaved Brussels Sprouts

Olive oil

Old Bay seasoning

Spread the brussels out on a baking sheet in a thin, even layer and drizzle the entire surface generously with olive oil and sprinkle with plenty of Old Bay seasoning (which adds saltiness and spiciness). Roast in the oven at 400ºF for about 20 minutes, tossing once or twice, until some bits are brown and crispy. Check it occasionally to make sure it's not burning. Serve hot. This dish is best served relatively soon after roasting, as the crispiness will reduce with time. Serves about 4 as a side.

We are hosting Thanksgiving for the first time this year– 18 people for dinner in our little cabin will be quite cozy...we are excited! Check my Instagram stories for more (@theforestfeast). 

Happy Thanksgiving,

Erin

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This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible.

My Quinoa in People Mag!

Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!). 

And if you’re really into quinoa, here are a couple other ideas:

Quinoa Edamame Salad   &   Mushroom Quinoa Risotto

By Erin Gleeson for The Forest Feast

Caramelized Onion Bites

These tasty little phyllo cups are simply filled with a piece of Brie and some caramelized onions with thyme. Some grocery stores carry pre-made phyllo cups which make it even easier. Sauté the onions in butter first , slowly, to get them golden brown.  One large onion and a 6-oz wedge of Brie makes about 8-12 onion bites in a regular muffin tin, or more if using a mini muffin tin.

Great for entertaining! Enjoy!

By Erin Gleeson for The Forest Feast

Roasted Brussels Sprouts

Have you ever seen how Brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some Brussels sprouts in my CSA box this week so it inspired me to come home and make this.

ROASTED BRUSSELS SPROUTS WITH VEGGIE SAUSAGE & GOLDEN RAISINS

serves 4

You’ll need: Brussels sprouts, veggie sausage, golden raisins, olive oil, salt and pepper

Take 3 big handfuls of Brussels Sprouts and halve them. Lay them out on a baking sheet and sprinkle generously with olive oil. Sprinkle with salt and pepper and roast at 425F for about 20-25 minutes, just until the start to get browned and crispy on the edges. This differs oven-to-oven, so just keep an eye on it after about 15 minutes. The magic is in the crispy bits so don’t take them out too soon. Some parts can be a bit blackened.

Meanwhile, pan fry slices of veggie sausage in olive oil until slightly browned. Add the Brussels when they come out of the oven and toss with a handful of golden raisins, just until warm. Add a bit more olive oil, salt and pepper to taste and enjoy!

Recipe and artwork by Erin Gleeson for The Forest Feast