Strawberry Caprese
Very excited to have my Strawberry Caprese recipe featured as a double page spread in the current issue of Edible San Francisco Magazine! This salad is so simple and summery- try it with a glass of crisp, cold white wine. The magazine’s Summer issue is fantastic- it hits the shelves early next week, but in the meantime you can see the online version here.
Strawberry Caprese photos, recipe and illustration by Erin Gleeson for The Forest Feast
Edible Magazine cover image (top left, berries & cherries) by Kimberley Hasselbrink
Strawberry Cucumber Salad
A simple late spring salad! Strawberries, ribbons of cucumber, slivered almonds, crumbled goat cheese and sliced snow peas (or sugar snap peas) all on a bed of soft butter lettuce. A light dressing of your choice!
Photos and Illustration by Erin Gleeson for The Forest Feast
Orange Avocado Salad
This citrus salad is easy and pretty!
Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.
About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!
Photos and Illustration by Erin Gleeson for The Forest Feast
Farro Beet Salad
Farro, Beets and Beet Greens! Farro is a hearty, chewy grain kind of like wheatberries. Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Dress lightly with olive oil, salt and pepper (or any dressing, really) and eat warm or at room temperature. This dish is great for a picnic!
Photos and illustration by Erin Gleeson for The Forest Feast
