Caramelized Onion Pizza

I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto).  I like to drizzle mine with a bit of olive oil, salt and pepper before serving.  Yum!

By Erin Gleeson for The Forest Feast

Chard Tart

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy!

By Erin Gleeson for The Forest Feast

Heirloom Tomato and Parmesan Quiche

The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.

Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast

Eggplant "Tacos" with Cilantro & Brie

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.

I could eat a whole plate of these….Enjoy!

Corn & Cauliflower Tacos

You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio.

In the colder months, this works well with frozen corn.

Find this recipe in The Forest Feast cookbook

Enjoy!