I am heading to NYC for a few days - so excited! I’ll be meeting with my editor to show her everything I have shot for my cookbook that comes out next year. I also can’t wait to see friends and family and eat my way through my favorite city in the world. Summer in New York is the BEST!
You can follow my city adventures on Instagram, @theforestfeast.
xx! Happy weekend! Erin
This might be my new summer drink! I am kind of in love with this Cucumber Sangria from BHG’s new cookbook. Click over to my post on Delish Dish for the recipe- it’s a good one for a BBQ!!!
Recipe by BHG, Photos and Illustration 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
These last few days of spring have been warm ones up in the woods! On a recent evening after work, Jonathan and I took a picnic to one of our favorite local hiking spots. Russian Ridge runs down the peninsula just south of San Francisco and I love it because you can see the SF Bay (and Silicon Valley) to the east and the ocean (Pescadero/Half Moon Bay) to the west. This was our first time using the picnic backpack we got as a wedding gift, which proved very handy. We weren’t really celebrating anything, but had a chilled bottle of bubbly in the fridge which was a fun addition to the salad and Asparagus Tart I packed.
