Yam and Feta Stuffed Squash Blossoms

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

Watermelon Margaritas

Watermelon Margaritas are super fun and colorful for summer entertaining! And I love how this recipe uses frozen watermelon chunks instead of ice cubes. You can find the recipe on my post today for Better Homes & Gardens.

What’s your favorite summer drink?

Cheers!

By Erin Gleeson | The Forest Feast

Purple Green Bean Salad

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

Wine Country Picnic

Jonathan and I spent last week at my parents’ place in Sonoma County and one of the highlights was an evening at Jack London State Historic Park with my Mom and Dad. In the summer they have musical performances in the ruins, and you can picnic in the vineyards beforehand.  We packed mint pesto potato salad, BBQ chicken and this Strawberry Caprese Salad.  If you’re planning a trip to wine country, this is a fun stop!

By Erin Gleeson for The Forest Feast

4th of July Recipe Round-up

Independence Day is tomorrow and we are going to a BBQ pool party! We’ve been asked to bring a dish to share, and since the white peaches at the farmers market right now are soooo sweet, I was thinking of making this savory Peach Salad. It’s a bit unique, easy to make ahead, and great at room temperature.

Above is a little round-up of some of my favorite past recipes that I think would be fun to have at an outdoor summer gathering, like Radishes with Butter, Watermelon Bruschetta, and a refreshing Berry Fizz. Happy 4th!

By Erin Gleeson for The Forest Feast