These Avocado Onion Rings can be baked or fried and are great with any dipping sauce (I like tahini). If frying, just brown both sides in olive oil on medium in a non-stick pan. Cutting them into rings works best if the avocados are firm-ripe. Enjoy!
By Erin Gleeson for The Forest Feast
You might also like: Orange Avocado Salad
The Forest Feast turned 2 today! On that foggy morning 2 years ago, I had just gotten married, just left New York City for a cabin in the woods and I needed a new project to be excited about, a fresh start in a new place. Only in my wildest dreams did I think this little blog would inspire a whole new direction for my career and a cookbook dream project to boot! THANK YOU, my dear readers, from the bottom of my heart! Your sweet notes and encouragement have inspired me to continue sharing recipes and made it possible for this series to grow. I am so excited to see what will be in store for The Forest Feast, and can’t wait to share my cookbook with you in April.
Growing up in the apple orchard, every fall we had more apples than we knew what to do with. When we had eaten all the apple butter, apple pie, apple sauce and apple cake we could manage, my mom would start dehydrating them to make garland, and we’d save them for decorations around the holidays. The Jewish harvest holiday of Sukkot just ended, and we haven’t managed to take down our sukkah yet (the little hut you built to eat meals under for a week). I just love sitting out there, maybe just another week or so! Jonathan snapped some pictures of me sitting under it the other day, while I was slicing apples for dehydration. I strung the dried apples (along with peppers and dried orange slices) on pastry twine and hung them in the sukkah.
I’m feeling a little nostalgic, so I thought I’d share some of my favorite all-time posts from the archive with you:
Watermelon Salad (my most popular post to date! from July 2012)
Roasted Brussels Sprouts (Jan. 2013)
Campfire Cocktail Hour (Feb. 2012)
Red Roasted Carrots (April 2012)
Guacamole Deviled Eggs (Nov. 2011)
Happy weekend, everyone!
With lots of gratitutde,
xx Erin
We have been getting lots of beautiful kale in our CSA box lately and my new favorite way to eat it is with paprika and truffle salt. I pile up chopped pieces of kale on a baking sheet and roast it quickly at a high temperature. You’ll know it’s done when it’s just slightly wilted and bright green with crispy, charred edges. I often eat an entire bunch for lunch because it’s so quick to make! I’ve tried it with both curly kale and lacinato (flat leaf) kale. I’ve noticed that roasted kale has a tendency to taste really salty, even when it’s lightly salted, so go easy on the truffle salt and add more later before serving if necessary.
By Erin Gleeson for The Forest Feast
We went to the most beautiful backyard dinner party last night in Palo Alto- a rehearsal dinner for our friends who are getting married this weekend. Tables were set up under a big persimmon tree and there was a taco truck! Inspired by a thyme crown I saw on Luisa Brimble’s gorgeous Instagram feed, I made a fresh thyme necklace, simply by tying sprigs together with thread, then wrapping the ends with twine. I garnished the necklace with some succulent flowers (which do well out of water). The savory aroma around my neck was subtle and lovely- an herbal perfume. With some leftover thyme, I decorated a bottle of my favorite Feast wine with dehydrated orange and pomegranate as a little gift for the hosts.
Happy weekend!
xx Erin
We had a deck party last weekend and I made a batch of these Lemon Ricotta Crostini- they were a hit! And they were sooooo easy to make. Just slice and toast a baguette, and top the slices with ricotta, a drizzle of honey and a pinch of freshly grated lemon zest. Top with a pinch of coarse salt and serve!
By Erin Gleeson for The Forest Feast
