When I was growing up in the apple orchard the blackberries always started to ripen right as we were going back to school. My grandma usually came to visit around that time and we baked blackberry (and apple) pies galore! We have blackberries in our backyard now and to me, they are a bittersweet sign of summer ending.
An oldie but goodie! Watermelon Ball & Yellow Cherry Tomato Salad. Just toss with a bit of basil, feta & olive oil. Yum!
I turned in my 254-page manuscript of #forestfeasttravels at midnight last night and now I’m like 🥂🥂🥂! (Also, this @inkalloy necklace is my summer staple, I wear it with everything.)
Tomato season might be my favorite season. 🍅💛🍅💛🍅
Hello, lunch! Lentil + Sweet Potato Salad .
Lentils, baked sweet potato cubes, red onion & cherry tomatoes. The dressing is rice vinegar, olive oil, Braggs amino acid & sesame oil. Recipe now up on the blog: theforestfeast.com/blog
A few more photos from our dinner party last weekend...It was a warm night and I made a bunch of tapas-inspired dishes that I’ve been testing for my upcoming cookbook. We had Aperol spritzes, pan con tomate, a spicy melon salad, shaved snap pea salad, baked cauliflower + gnocchi, and a vegan chocolate mousse for dessert. #forestfeasttravels meets the woods!
Recipe testing like crazy! And invited some friends over to help us eat it all. Book #4 due in 1 week! 😬🍴 💃🏻 #forestfeasttravels
Saying cheers to the weekend with a Nectarine Campari Soda! #friyay
I did some recipe testing with some of my favorite ladies on a warm night outside this week. We worked on the fresh egg pasta recipe for the upcoming #forestfeasttravels cookbook and I put them to WORK! It’s such a simple recipe but it’s trickier than I realized when done entirely by hand. Anyone have any tips? Looks like there’s a lot more pasta in my future (and I’m totally fine with that!) 🍝🍝🍝
Don’t these look like perfect mini salad holders? What should I fill them with? 🥑🥑🥑 #theforestfeast