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

Petite Poste Postcards

I had so much fun designing these dinner party inspired postcards for Petite Poste, and I am excited that they are now online! Petite Poste is a very cool Swiss website that sells postcards made by artists from all over the world. You can simply order postcards, or you can have them mailed out for you. 

*tip: prices are listed in Swiss Francs, but each postcard is approximately $2.50. (minimum order = 5 cards)

Cheers!

Cards designed by Erin Gleeson/The Forest Feast for Petite Poste

Simple lettuce Salad

We are getting some great lettuce in our CSA these days so I made up a very simple salad which turned out to be a great combo. One head of lettuce, one avocado, a handful of raisins, another handful of sunflower seeds and the fruit from one peeled clementine (or a sliced persimmon). Dress with your favorite vinaigrette and share!

By Erin Gleeson for The Forest Feast

Twitter/Instagram @theforestfeast

Farm to Rich Table

I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient literally from farm to table in a single afternoon! I took a gorgeous drive up the coast to Bolinas, CA, where I met farmer Annabelle Lenderink.  She picked a head of puntarella she’d grown and gave it to me to deliver Rich Table in San Francisco. While I waited, chef Evan Rich made a delicious spaghetti dish using the hearts of the puntarella (click here for the recipe). The spread you see above is published in the current issue of the magazine. Click here for details on how to pick up a copy.

Game Day Deviled Eggs

I’m making this twist on my Guacamole Deviled Eggs for the Superbowl this weekend. I just added little pieces of chives to make them look like footballs. (A little cheesy, I know, but fun!!)

Enjoy!!