Asparagus Tart with Pine Nuts & Capers

This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Put one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream cheese or grated cheese works also), then spread a beaten egg over that. Lay out your asparagus single file (trimmed to the size of the pastry). Sprinkle with nuts and capers if you have some (but it’s fine without as well). Also top with garlic powder, dried herbs (I used herbs de provence), salt and pepper. Bake 15-20 minutes at 375 then cut into squares and serve warm or at room temp. Sometimes I drizzle with a bit of olive oil and more sea salt before eating. Easy, impressive party food (or just dinner tonight!), Enjoy!!

Recipe, photos and illustrations by Erin Gleeson for The Forest Feast

Forest Feast in the City!

The Forest Feast heads to the city for an evening! San Francisco is just 45 minutes from our little cabin in the woods. My husband and I attended a benefit for the San Francisco chapter of Meals on Wheels last weekend which was a delicious showcase of the Bay Area’s best chefs. The mission of Meals on Wheels is “to provide isolated homebound seniors in San Francisco with nutritious meals, daily human contact and supportive services to prevent their premature institutionalization.” Above are photos of the following chefs and restaurants: A16, Beretta, 15 Romolo, John Gasparini Cocktails, Waterbar, E&O Kitchen, Scott Beattie Cocktails, Etoile, Meritage at the Claremont, Cesare Casella, Brandon Jew of Bar Agricole, Martin Brock of Gary Danko, Baker and Banker, Central Kitchen, and Mourad Lahlou of Aziza. For a full list of participating chefs, click here.

All photos and illustration copyright © Erin Gleeson for The Forest Feast

Happy Earth Day

Earth Day is this weekend, hope you’re able to spend some time outdoors. Spring is blossoming all over the forest! From daffodils to tulip trees, the air smells sweet.

photos © Erin Gleeson

Red Roasted Carrots

Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!

Lentil Lettuce Cups