I've been getting so many beautiful watermelon radishes in our farm box lately! I made this salad recently and it was easy, tasty, and colorful. Full of crunch! The recipes serves 4 as a side.
Warm Potato & Arugula Salad with truffle oil and avocado
Baby Max has arrived! He's already been to his first protest, to the snow in Tahoe, and wine tasting. He's 6 weeks old today and so sweet.
I've taken the past few weeks off from the blog, but am starting to come out of the fog and felt inspired to photograph my lunch today. It was this simple but filling bowl of arugula topped with warm potatoes and avocado chunks, dressed with truffle oil and red wine vinegar. It's what happened to be in the fridge, but it was delicious enough to share. It's simple and quick to make (I made, ate and shot the whole thing while Max slept!). Would make a lovely lunch or dinner. Enjoy!
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.
Pomegranate Punch & Oprah!
I'm super excited to have 4 Forest Feast recipes in the current holiday issue of O, the Oprah Magazine (Dec. 2016)! I LOVE Oprah and was so excited to be included in her annual "favorite things" issue. They chose a couple from my new book and a couple from my blog that are great for holiday entertaining.
There's a Pomegranate punch adapted from The Forest Feast Gatherings (see below), plus a Sparkling Old-Fashioned Punch, a Cran-Rosemary Punch and a Hot Chai Nog that is spiked with rum.
Cheers!
Persimmon Inspired Thanksgiving Sides
Those who know me well know I am a *little* obsessed with persimmons. There's a short window of time in California each Fall when Fuyu persimmons (pictured above; the only type I care about) are abundant and that window is NOW! I love working them into the Thanksgiving meal. If you have access to them as well, here are some of my favorite ways to use them. Click each picture below for more recipe info.
Persimmon Salad
I make this every Thanksgiving and often add avocado, too!
also:
Persimmon Brie Appetizer + A Simple Green Salad with Persimmon
We are hosting Thanksgiving this year for the first time ever! I'll be back soon with my menu ideas...Cheers!
