A wildly windy, stormy night and the power is out (again). I shouldn’t complain, as we never get snow, but when you live in a treehouse on a hill in the woods the weather does feel quite dramatic! Now off to work on that fireplace...
Chard Wraps! Like lettuce wraps, but hardier. Set out a platter of trimmed raw rainbow chard leaves and fillings and let people make their own. I like cheese, peppers, cucumber, avocado, lentils and a goddess or tahini dressing.
#vegetarianrecipes #vegetarian #vegan #dinner #lunch #dinnerideas #theforestfeast
Curly Kale + Curly Pasta!
Swipe for the ingredients. Toss and enjoy warm or cold!
#vegetarian #vegetarianrecipes #vegan #theforestfeast #meatlessmonday
Wish I was having cocktail hour in the garden instead of trying to get this darn fire started (why is it so hard?!). Cheers to a dreamy weekend ✨🥂🌿#theforestfeast #pleasesendfirestarterlogs #brrrrr 📷 by my mamma last summer
Broccoli Fritters for dinner perhaps?
Just mix finely chopped broccoli with flour, egg and grated cheese (plus minced garlic or any seasoning you’d like) and fry them up! Recipe link in stories or just search theforestfeast.com 🥦🥦🥦 #theforestfeast #vegetarianrecipes #dinnertonight
A few of my favorite ways to cook BRUSSELS SPROUTS!
1.) Brussels Sprout Caesar Salad (swipe for photo): Use a knife to cut them into paper thin circles then toss in a bowl with your favorite Caesar dressing, toasted pine nuts and a pinch of Parmesan.
2.) Old Bay Brussels: Trim and halve them and spread out on a baking sheet. Drizzle with plenty of olive oil and sprinkle with @oldbay_seasoning. Roast at 400F for 20-30 min, until they are a bit browned and crispy on the edges.
3.) Roasted: Same as number 2 but with salt and pepper instead of Old Bay. Sometimes I cube an onion and roast that alongside them.
4.) Sautéed: trim, halve and sauté in a pan over low/med heat for about 10 min, stirring often, with olive oil, butter, salt, pepper, minced garlic and a squeeze of fresh lemon. They are done when they are bright green and slightly browned on one side.
5.) Brussels Sprouts Hash: slice into paper thin circles and sauté in a pan over med heat with olive oil, butter, salt and pepper. Cook 5-10 min, stirring often until bright green and wilted with a few crispy bits. Serve with a fried egg on top.
#vegetarianrecipes #vegan #brusselssprouts #meatlessmonday #theforestfeast
Happy 2nd birthday to our sweet little Max who loves singing + running + painting + butter + fruit + his stuffed monkey....and most of all, his big brother Ezra. I am one lucky Mama. 🎈🎈❤️ #thegleesnits