Jewish New Year Cards

Growing up on an apple orchard, we did everything imaginable with apples, including using them as stamps. Around the Jewish New Year of Rosh Hashana, it’s typical for Jews to send out New Years cards to friends and family. I had fun making these recently with our kids to wish our loved ones Shana Tovah and a sweet new year.

Apple Stamp Cards

Directions: Slice an apple in half from the stem down. Put a small amount of tempura paint on a plate and dip each half in like a stamp. Press onto thick cardstock-type paper. Use watercolor paints to add a stem and leaf and any personalized message. Mail as a postcard or pop them in an envelope to share.

Watch this little video for a short tutorial!

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!

Almond Banana Fudgiscles

Now that it’s summer, I think it’s fun to have some popsicles in the freezer in case you need a sweet treat. These are super simple and vegan! They just have chocolate Almond Milk, bananas, and almond butter. (You can also use peanut butter if you prefer.) Just blend the 3 ingredients, then pour into popsicle molds or little cups and freeze. If you don’t have popsicle sticks, you can always use a little spoon.

*This recipe makes about 6 (3 oz.) pops.

Enjoy! And happy summer :)

This post is in partnership with Blue Diamond Almond Breeze, but opinions are completely my own- I have been buying their almond milk weekly for years. Thank you for supporting the sponsors that make The Forest Feast possible.

Blueberry Picking in Vermont

While on the east coast for a wedding last week, Jonathan and I snuck away for a couple nights to his family’s house in Vermont, which is absolutely gorgeous this time of year. Blueberry picking is big there in August, and we found a stunning place to gather some: Merck Forest. I love freezing blueberries and using them instead of ice in drinks at cocktail hour. Cheers!

Summer Salad with Egg, Tomato, Basil, Cucumber & Avocado

Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).

Happy weekend!

x Erin