This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!
By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.
For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn.
xx Erin
You might also like: Carrot & Zucchini Ribbons with Edible Flowers
Here’s a fun little entertaining/decorating idea. At a recent party, I topped off some oranges and used them as little vases by simply sticking the stems into the fruit. Set on coasters they made cute, quirky centerpieces! I shaved a bit off the bottom as well so they would sit flat. Carnations do especially well in these, as they can last a day or 2 without being in water. Happy hosting!
In honor of the Kentucky Derby tomorrow, I thought I’d share my simple twist on the traditional Mint Julep.
Just mix equal parts lemonade (for a bit of sweetness) and seltzer, plus a shot of bourbon, over ice. Garnish with a lemon slice and a sprig of mint!
For a strawberry version, try last year’s recipe. Enjoy! and may the best horse win…
I had a bunch of strawberries that were on their way out, so it was either freeze them for smoothies or make jam! This kind of jam (that lasts about 10 days in the fridge) is super simple. Just put all the ingredients in a pot and simmer them until it’s thick - this recipe makes one small jar. Stir occasionally - it should take about 45 minutes to get to jam consistency. As it cools, it gets thicker, too. The balsamic adds a nice kick that makes it a perfect compote for cheese and crackers at cocktail hour. (I also put it on greek yogurt with nuts which is pretty tasty!)
By Erin Gleeson for The Forest Feast
