Cheers to the New Year!
Cheers to the New Year!
Hope everyone had a lovely Christmas! Holiday festivities are continuing all week at our house with Hanukkah.
Here’s a little round-up of Forest Feast Holiday favorites:
This contest has ended– please see the bottom of the post for winner announcements.
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Holiday Book Giveaway TODAY!!
There were so many amazing cookbooks and other books that came out this year and I have done a round up of my favorites to gift this holiday season. I encourage you to run out and support your local indy bookstore in these final days before Christmas and Hanukkah instead of ordering online! I think it's great to Shop Small and Shop Local whenever you can.
My beloved publisher, Abrams, has generously offered to give away 3 of the books in my list:
To enter, just sign up for my newsletter via this link. Three winners (one for each book) will be announced here in this blog post and on Instagram tomorrow morning 12/21/16 at 10am PST. (Sorry, U.S. only!)
MY 2016 (COOK)BOOK LIST:
Good Luck & Happy Holidays!!
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UPDATE 12./21/16: And the winnners are......
Tera Schoeneck, Kathleen Casazza and Susan Wilson. Congrats, you 3! You should have received an email with winner instructions (if not, email firstname.lastname@example.org). Thank you so much to everyone who entered and HAPPY HOLIDAYS!
It's holiday party season and I'm always looking for ideas on what to serve or bring. This year I came up with a Greek Kale Dip, which is a twist on the traditional Spinach Dip that my mom (still!) makes every year. Instead of spinach and sour cream, I used Taylor Farms Kale and Greek Yogurt. But I kept the dry soup mix addition (it's classic!). I like this recipe because it's easy to make ahead and travels well. If you're serving it at your own party, putting it alongside a cookie platter, a cheese plate and some bubbly with pomegranate seeds is easy and feels festive.
For the cookie platter, I bought chocolate chip cookies, hazelnut wafer cookies and tall pirouette cookies served in a copper cup. I chose just one nice block of cheese (goat Gouda) and some crackers. I like to pre-pour a few glasses of Prosecco with a few pomegranate seeds in each, then leave the open bottle, plus a bowl of the pomegranate seeds for guests to help themselves.
I decorated our outdoor bar with some fresh garland, candles, foraged pinecones and red berries, fresh pomegranates, magenta peonies (!) and some dark red amaryllis flowers.
16 oz Greek yogurt
1 big handful of Taylor Farms Fresh Leafy Kale Greens (about 2 c)
6 oz crumbled Feta cheese
1 packet of dry leek or onion soup mix (I prefer leek but it may be harder to find)
3 chopped scallions (white and green parts)
1 (8-inch) round sourdough bread loaf
For serving: Sliced baguette and Taylor Farms Organic Broccoli & Cauliflower pieces
Sauté the kale on medium in a large skillet with a splash of olive oil and water. Keep it covered, but stir occasionally, until the kale is bright green and wilted, about 1-2 minutes. Transfer the kale to a cutting board and chop finely. Allow to cool and mix the kale with the yogurt, feta, scallions and soup mix. Cut the round top off the loaf of bread and use your hands to pull the bread out, forming a bowl. (Save this bread for something else, like a panzanella). Fill the bread bowl with the dip and serve on a large platter with slices of baguette and fresh vegetables, like broccoli and cauliflower.
* This dip is easily made ahead. Just store and refrigerate in a large plastic bag or container and pour into the bread bowl before serving.
Cheers & Happy Holidays!
This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible. #ATaylorFarmsHoliday @yourtaylorfarms
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Hey, Silicon Valley! Hope you can join me TONIGHT for a Forest Feast holiday soireé and book signing and the brand new Anthropologie & Co store at the Stanford Mall in Palo Alto. Free event, just RSVP here. The more the merrier!
Hope to see you this evening!