tumblr_nkv5aeQRI51r4p2epo6_1280.jpg
tumblr_nkv5aeQRI51r4p2epo1_1280.jpg
tumblr_nkv5aeQRI51r4p2epo5_1280.jpg
tumblr_nkv5aeQRI51r4p2epo2_1280.jpg
tumblr_nkv5aeQRI51r4p2epo3_1280.jpg
tumblr_nkv5aeQRI51r4p2epo4_1280.jpg

So sorry for the lack of posts lately! Baby Ezra has been keeping me busy, but now I am officially back to work- and excited to be working on 2 new Forest Feast cookbooks! One for kids to learn how to cook, and one that’s entertaining focused- both slated to come out sometime next year!

Jonathan gave me a spiralizer for Valentine’s Day a couple years ago (he knows the way to my veggie lovin’ heart) and I use it all the time. You can find them online for less than $10…there are all different types, but mine is like a big pencil sharpener and works beautifully with carrots and zucchini. I always look for fat carrots, as they spiral more easily and don’t break off at the tip. I’ve been getting rainbow carrots at our grocery store lately, but even regular carrots make this dish beautiful and colorful. Also, this salad does very well when made in advance, so it’s great for entertaining.

Also, I’m excited that my blog has been nominated for the Better Homes and Gardens Blogger Awards in the “Everyday Eats” category. To see all the other awesome blogs and to vote, click here.

Happy cooking!