Hello, summer cocktail! This white wine sangria is super easy and oh-so-tasty. I included it in a 4th of July Menu for InStyle Magazine last summer and this week I was excited to have Camille Styles feature it.
Cheers!
Carrot Salad with scallions, nuts & raisins
So sorry for the lack of posts lately! Baby Ezra has been keeping me busy, but now I am officially back to work- and excited to be working on 2 new Forest Feast cookbooks! One for kids to learn how to cook, and one that’s entertaining focused- both slated to come out sometime next year!
Jonathan gave me a spiralizer for Valentine’s Day a couple years ago (he knows the way to my veggie lovin’ heart) and I use it all the time. You can find them online for less than $10…there are all different types, but mine is like a big pencil sharpener and works beautifully with carrots and zucchini. I always look for fat carrots, as they spiral more easily and don’t break off at the tip. I’ve been getting rainbow carrots at our grocery store lately, but even regular carrots make this dish beautiful and colorful. Also, this salad does very well when made in advance, so it’s great for entertaining.
Also, I’m excited that my blog has been nominated for the Better Homes and Gardens Blogger Awards in the “Everyday Eats” category. To see all the other awesome blogs and to vote, click here.
Happy cooking!
Vegan Zucchini Almond Bread
We have so much zucchini coming out of our garden right now that I have started baking zucchini bread to freeze for when our baby comes (today is my due date!). I found this amazing recipe for vegan zucchini bread from Joy the Baker, and it’s so moist you’d never know it was dairy free. Joy’s version is “almost vegan”- she makes hers with buttermilk, but I have substituted Almond Breeze Almond Milk and it works beautifully!
This isn’t a super sweet bread, so to make it feel more like a dessert I made a simple almond glaze of almond milk, vanilla and powdered sugar (you could add almond extract to make it taste more nutty).
Happy Baking!
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VEGAN ZUCCHINI ALMOND BREAD
adapted from Joy the Baker's Almost Vegan Zucchini Bread
makes one 8×4 or 9×5-inch loaf
Ingredients:
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
½ teaspoon fresh grated nutmeg
½ cup Almond Breeze Almond Milk
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup granulated sugar
¾ cup brown sugar
2 cups shredded zucchini
¾ cup thinly sliced almonds plus a bit more for the top of each loaf
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk together Almond Milk, vegetable oil, vanilla extract, and sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Bread will last, well wrapped at room temperature, for up to 5 days.
Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir in a bowl: ½ c powdered sugar, 1 tablespoon Almond Breeze Almond Milk, and ¼ teaspoon vanilla or almond extract.
This post was done in partnership with Almond Breeze but opinions are completely my own. For this recipe I used the unsweetened original flavor Almond Breeze Almond Milk.
Overnight Chia Oats
I feel like I’ve been seeing Overnight Oats and Chia Pudding everywhere on blogs lately, and so I thought I’d do a combo of the 2! It’s a perfect warm weather breakfast. You simply combine Almond Breeze Almondmilk, rolled oats, chia seeds and mashed banana in a jar and refrigerate it overnight (or for about 6 hours). In the morning you have a creamy, vitamin packed, chilled porridge to eat with fruit. It’s also an easy on-the-go breakfast to take to the office! Just add fresh fruit to the jar and grab a spoon.
I have been getting so much gorgeous summer melon in my CSA farm box, that I served mine in a half of a cantaloupe. And because we have blackberries growing off the back deck, I topped mine with those, plus some pomegranate seeds. Feel free to get creative and add other items to the jar before chilling or when serving (chopped fruit, honey, cinnamon, nuts…).
This recipe serves 2. Enjoy!
This post was done in partnership with Almond Breeze (a brand I personally use daily), but opinions are completely my own.
Artichoke Potato Salad with Arugula
I love a good potato salad, and I find roasting the potatoes a bit tastier, perhaps for those crunchy edges. My mom puts sweet pickles (cornichons) in her potato salad, and I thought I’d try a twist on that by adding marinated artichoke hearts. They add some vinegary tang which I like. Plus the spiciness of the arugula makes for a good combo. Happy outdoor summer dining!
This recipe was part of a fun summer BBQ menu that I put together for InStyle Magazine. Check out the whole menu HERE.
Photos and illustrations by Erin Gleeson for The Forest Feast
