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!
Orange Glazed Vegetables
Blood Oranges are in season right now and this is a fun way to use them. For more photos and directions check out my post on Better Homes and Gardens.
Photos by Erin Gleeson, recipe adapted from BHG.
Beet, Onion and Eggplant Stack
This is a fun way to present roasted vegetables and it’s super easy! Just try to find eggplant, beets and onions that are approx the same size around, so the circles match up when stacked. Use a generous amount of olive oil when roasting, plus salt and pepper to taste. You may need to take the eggplant out of the oven a little early (it cooks faster than the other 2). Top each stack with a heaping spoonful of pesto. The recipe above serves about 4 people and works warm or at room temperature.
By Erin Gleeson for The Forest Feast
Collards with Capers and Burrata
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better!
By Erin Gleeson for The Forest Feast
Roasted Rosemary Beets
Rosemary Roasted Beets! So simple and delicious- a winter classic. For more photos and the full recipe, check out my post on the Better Homes and Gardens website.
Recipe by BHG, Photos and artwork by Erin Gleeson for The Forest Feast.
