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!

Zucchini Recipe Round-up

It's that time of year when, if you have a garden (or a friend with one), you've got zucchini coming out of your ears! Below is a little round-up of my favorite Forest Feast zucchini recipes.

Also, I am gearing up for my book launch events in NYC next week for The Forest Feast Gatherings! If you live in the NYC area, I hope you'll join us on Wed 9/21/16 in Brooklyn or Thurs 9/22/16 in Manhattan. 

This Vegan Zucchini Almond Bread is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately.

This Zucchini Fan Quiche is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.

These Zucchini Latkes are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree.

Use a peeler to make this Carrot-Zucchini Ribbon Salad. Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish. It's also great with pesto!

* * *

Cheers to late summer cooking & baking!

Plum Tomato Basil Salad

We’ve been getting amazing plums, tomatoes and basil in our weekly summer farm box and I combined the 3 of them the other night for this deliciously simple salad. It would also be great with some chunks of cheese thrown in. Enjoy!

Summer Stone Fruit Recipes

My weekly farm box is exploding right now with some of the juiciest, most amazing peaches, nectarines, apricots and plums. Delicious! So I thought I’d do a little round-up of some of my favorite stone fruit recipes from my blog and books. 

Happy summer cooking and baking!

* * *

-Peach-Burrata Caprese Salad

-Plum Tartlets from The Forest Feast for Kids

-Broiled Stone Fruit with Cinnamon Cream

-Nectarine Tomato Salad from The Forest Feast

Roasted Eggplant Salad

This is the type of salad I wish was always prepped and waiting for me in the fridge. I love it!  It’s simple and flavorful and you can easily add other items like a grain or fresh mozzarella to make it even heartier. Also, it’s easily made ahead of time so it’s great for entertaining. The recipe is inspired by an Ottolenghi salad that was in Bon Appetit last summer.

This summer I am growing nasturtium flowers in pots for the first time, just for salads, and I’ve found them super easy to grow! And those vines you see are hops. I’m growing them mostly for decorative purposes since they grow super fast and will trail my string of lights in no time!

Happy summer cooking!