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To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer!

Photos and Illustrations by Erin Gleeson for The Forest Feast