Happy weekend! 🥂✨🍋 (leftover photo shoot props from earlier this week) #forestfeasttravels #foodstylist
One more pic from our road trip through Sicily last December. Lots more in stories and on the blog today! #forestfeasttravels
#tbt to our road trip in Sicily a few months ago! One of my favorite stops was the dreamy little ancient seaside town of Cefalù. We had an epic meal there that inspired one of the dishes in my upcoming #forestfeasttravels cookbook. New blog post up today with lots of pics (link in stories or at theforestfeast.com/blog)
Backyard photoshoot props. The scent on this one is off-the-hook!
Yellow Squash Ribbon Quiche✨
With 2 picky toddlers, lately we’ve been having a lot of weeknight dinner fails. Most of it ends up on the floor with someone in tears. I just assumed that since we eat so many vegetables our kids would love them too, but man was I wrong! We go through phases, and re-introducing things helps, but it’s not like they’ll sit down and eat a salad (yet!). I am fairly confident they will turn into vegetable-loving adults, but in the meantime I just want them to ingest something green (or yellow, or red). I don’t love the idea of sneaking the veggies into food, as I’d rather they know what they are having but sometimes I just want to make sure some veg is making its way down. (That’s usually when I break down and make a peanut butter-banana-spinach smoothie for dessert.) Ez & Max will never turn down scrambled eggs, and they don’t seem to mind or notice when I finely grate some yellow squash or even zucchini in there. This week I’m going to try this quiche on them (minus the herbs probably). Anyone have favorite toddler-approved veg dishes?! 😣
FOR THE QUICHE: Mix 6 eggs, a handful of grated cheese, a pinch of salt and a third cup milk (I use almond milk). Pour into a pie dish lined with (store bought) pie crust. Use a potato peeler to make ribbons from one small yellow squash and lay them in the egg mixture, pressing them down a bit, under the egg. Sprinkle fresh thyme on top. Bake at 375F for 35-40 minutes or until set.
HAPPY 4th ANNIVERSARY to THE FOREST FEAST COOKBOOK! Four years ago, the idea that this little project of mine might become a NYT bestseller and then a whole series of books was just a pipe dream, and now I'm pinching myself! Today I am recipe testing for my 4th book (coming out next year!) and feeling super grateful. The most rewarding part of this whole process has been to see how many people continue to cook from the book and share healthy, vegetarian meals with their friends and families (my goal!). Thank you to everyone for buying it, gifting it, cooking from it and sharing! You make The Forest Feast possible and continue to grow. Here's the 1st minute of the book trailer and little story of how the book came to be, from 2014. (In it, I'm pregnant with Ezra!) You can watch the whole thing on my YouTube channel (link in stories). Happy cooking!! (Thank you @alisonfargis @dervlakelly @ljdozier @abramsbooks !!)
#theforestfeast #vegetarian #cookbook #foodstylist #watercolor #illustration
Nice to be back home to our little guys after a fun weekend away. ✨(More in stories!)
Cheers to the weekend with this Strawberry-Maple Fizz from the FF archives! Just muddle 3 strawberries with a drizzle of maple syrup and a shot of vodka. Strain & pour over ice, then top off with seltzer. #cheers #tgif #foodstylist
Love this about California...🍋🍋🍋 trees all around town are just bursting right now! Ezra got to pick a couple from this tree to take home. Lemonade coming soon.
Roasted Broccoli with Chickpeas & Feta...one of my favorite weeknight veggie sides. Roast the broccoli on a baking sheet with salt and lots of olive oil at 425F for 10-15 min, or until they start to get crispy and browned. Watch closely, small florets go quicker. Toss the broccoli with a drained/rinsed can of chickpeas and some crumbled feta, plus a little more olive oil. Salt & pepper to taste. Best eaten right away while the broccoli is still crispy! (For a main, it’s also good tossed with pasta. Add lemon zest and chili flakes for an extra kick!) #theforestfeast #vegetarian #foodstylist