Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.?), with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers! (I found some wild radish and mustard flowers growing nearby, but a lot of farmers markets have edible flowers during the summer.)
Enjoy!
By Erin Gleeson for The Forest Feast
You might also like: Carrot Ribbon Fettuccine
A simple, colorful salad: Arugula, yellow cherry tomatoes, shredded purple cabbage and sunflower seeds. Add your favorite dressing and enjoy! (Perhaps with this Snap Pea Pasta and a Berry Fizz!)
By Erin Gleeson for The Forest Feast
This is a unique and delicious way to prepare citrus! The full recipe and more photos are in my Better Homes and Gardens post today. Enjoy!
It was so fun to share this dish on A Cup of Jo last week and I’m excited to share it with you now! It’s one of the prettiest, simplest salads I know. You wouldn’t necessarily think red onion goes with citrus but it does! They really compliment each other, in my opinion- especially with the herbs and some sea salt. The citrus juices combine with the olive oil naturally on the plate to make a lovely dressing. Enjoy!
Photos, recipe and artwork by Erin Gleeson for The Forest Feast
A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy!
By Erin Gleeson for The Forest Feast
