It’s been in the high 90’s up here in the woods lately and this dish is a perfect hot weather snack. It works for lunch or dinner and can easily be made ahead. Any dressing works, but I used a soy sesame one. Might be fun to do a “lettuce wrap bar” for a dinner party, with lots of different filling options. What’s your favorite lettuce wrap filling?
By Erin Gleeson for The Forest Feast
You might also like: Lentil Lettuce Cups or this salad served in purple cabbage leaves
Jonathan and I made a whole platter of these recently for a party and they were a hit! We cut the tomatoes and mozzarella balls in half to make them smaller bites. Perfect outdoor summer snack. Happy weekend!
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By Erin Gleeson for The Forest Feast
A farmers market feast: Roasted Beet and Turnip Galette! I layered the rosy rounds over ricotta on puff pastry, and sprinkled with sea salt and smoky paprika, yum! Find the recipe HERE on my guest post for The Kitchn.
Just swap out basil for mint to make this springy pesto! I spread it on toasted baguette with cream cheese for a cocktail hour snack. But it’s also great on pasta! For more photos and the recipe click on over to my Better Homes and Gardens post. Happy weekend!
I had a bunch of strawberries that were on their way out, so it was either freeze them for smoothies or make jam! This kind of jam (that lasts about 10 days in the fridge) is super simple. Just put all the ingredients in a pot and simmer them until it’s thick - this recipe makes one small jar. Stir occasionally - it should take about 45 minutes to get to jam consistency. As it cools, it gets thicker, too. The balsamic adds a nice kick that makes it a perfect compote for cheese and crackers at cocktail hour. (I also put it on greek yogurt with nuts which is pretty tasty!)
By Erin Gleeson for The Forest Feast
