Apple Matchstick Salad

It’s apple season! Growing up in the apple orchard when I was little, I loved this time of year when we started to pick and make everything imaginable with apples. We dried them, made apple butter and apple sauce, pies and tarts…the list is endless!

Cutting apples into matchstick-sized pieces for a salad makes them just a little more fun to eat, don’t you think? Slice a few apples this way and toss them with chopped pecans (or any nuts), dried berries and raisins (I bought a mix at Trader Joe’s with golden raisins, blueberries and cranberries), plus some fresh cilantro. Dress with a bit of olive oil, lemon and salt. Sweet, Salty, Savory! 

This week The Forest Feast turned 3, and I love that this little blog’s birthday falls during the harvest season. This week, our family is celebrating my favorite Jewish holiday- Sukkot, a harvest holiday where we build a little hut outside and have meals under it for a week. It’s so fun! And we’ve had warm nights here in the woods lately which has made it even better. I made this salad the other night and it was a hit.

Happy Harvest!

Curly Kale and Curly Pasta (Salad)

Pasta, Beans & Greens! Also easily made with gluten-free pasta, and can be vegan if you use a dairy-free pesto. This is a good one for entertaining because it’s easy to make ahead and great warm or at room temperature.

This post was done in collaboration with on Better Homes and Gardens.

Greek Yogurt Parfait with Fresh Figs

My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!)

Thank you all so much, from the bottom of my parfait glass. Bon Appetit!

xo

Erin

Gorgonzola Grapes

My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails!

By Erin Gleeson for The Forest Feast