Happy first day of Spring!
xx Erin
Photos of me are by George Rosenberg
Happy First Day of Spring!
Beet Haroset for Passover
For those of you planning your menu for Passover - or for anyone looking for a quick, tasty appetizer idea- here’s a fun and colorful twist on the traditional Jewish dish, haroset. Haroset is usually a blend of fruit and nuts made during Passover (which starts a week from today). Sometimes chunky, sometimes smooth, it’s often served on matzoh crackers. I replaced the usual apple with beets to rosy things up! It’s a sweet nutty spread, so the radishes on top add a nice bitter balance.
For more Passover menu ideas, check out the Passover Seder we hosted at our cabin in the woods last year.
By Erin Gleeson for The Forest Feast
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.
Pomegranate Campari and Soda
I recently got a Soda Stream seltzer maker and have been using the buzzonkers out of it! I drink a lot of seltzer in general, so using this saves a lot of plastic (and tap water can magically become bubbly whenever I please!) I also love fizzy cocktails, like this simple Campari and Soda, which I drank often when I was studying art in Italy in college. The pomegranate garnish is an alternative to the usual slice of orange. Campari is a type of bitter, so if you’re more into sweet things, try adding a splash of OJ. Cheers!
By Erin Gleeson for The Forest Feast. *This post was sponsored by Basics Plus / Soda Stream but opinions are my own. (Seriously- wish I would have bought one of these years ago! Love it.)
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
