We are getting some great lettuce in our CSA these days so I made up a very simple salad which turned out to be a great combo. One head of lettuce, one avocado, a handful of raisins, another handful of sunflower seeds and the fruit from one peeled clementine (or a sliced persimmon). Dress with your favorite vinaigrette and share!
By Erin Gleeson for The Forest Feast
Twitter/Instagram @theforestfeast
Rosemary Roasted Beets! So simple and delicious- a winter classic. For more photos and the full recipe, check out my post on the Better Homes and Gardens website.
Recipe by BHG, Photos and artwork by Erin Gleeson for The Forest Feast.
For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with 4 Italian girls who made endless variations of pasta and always had homemade chili oil on hand. It’s basically just olive oil and red pepper flakes- you can add whole dried peppers to the bottle if you have them (my parents grew and strung these for me last summer). Most restaurants in Bologna had some sort of spicy oil available as well and I grew to really love the stuff! It’s easy to make and makes almost everything better, especially cheese pizza. Do watch out though as it gets spicier over time! If it becomes too spicy, you can dilute it with more oil.
By Erin Gleeson for The Forest Feast
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
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.
There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.
By Erin Gleeson for The Forest Feast
