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
Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!
A spring-y salad that would be great for an Easter or Passover meal!
photos and illustration by Erin Gleeson
A lovely Spring Cocktail! Make your own Citron Vodka by soaking lemons or Buddha’s Hand Citron rind in vodka for a few days (or simply buy citron/citrus vodka). Mix vodka with one teaspoon rosemary simple syrup and top of with seltzer. Serve cold with a sprig of rosemary…cheers!
