I was recently gifted a beautiful edible planter basket full of herbs and lettuces. Since the mint is going crazy, I made some mint pesto and mixed it with cooked quinoa. Topped with pepitas and parmesan, it’s good hot or cold!
Click one of these links for 2 of my Mint Pesto recipes: I have previously made it with pepitas for crostini and with walnuts for potato salad …yum!
By Erin Gleeson for The Forest Feast
Yam & Feta stuffed squash blossoms! Just bake a yam/sweet potato, scoop out the inside and mash it up with some feta, garlic powder, salt and pepper (add a bit of olive oil, if you like). Spoon that mixture into squash blossoms, ideally ones that are still attached to little zucchinis, like these ones I got at the farmers market last week. Then fry them up in a little olive oil. I cover the pan so the zucchinis cook faster- should only take a couple minutes on each side to get those blossoms crispy golden and the squash fork-tender.
If you can’t find squash blossoms, you could just serve the mashed feta yams alongside grilled zucchini!
By Erin Gleeson for The Forest Feast
They had the most beautiful purple green beans at my little mountain farmers market this week. Purple on the outside, green on the inside- gorgeous! When you cook them, they turn green, so I just sautee´ them very quickly to retain some of the purple. I tossed them with a handful of chopped fresh basil, feta and pepitas (pumpkin seeds, but you could use any nuts).
Happy summer weekend!
By Erin Gleeson for The Forest Feast
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
