Yellow Dress + Yellow Salad!

It’s another edition of #forestfeastfashion where I pair one of my favorite dresses of the moment with a Forest Feast dish!

I just got this yellow floral dress (that’s made in America!) to wear to Alt Summit next week and thought it would be perfect paired with the Yellow Salad from my first cookbook.

It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)

It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)

YELLOW SALAD (from The Forest Feast cookbook)

Toss 1 yellow bell pepper (cubed), 1 can garbanzo beans, 1 c yellow cherry tomatoes (halved), 1 small raw golden beet (thinly sliced or diced), 1 sliced (lemon) cucumber, 1/2 c golden raisins, 1 T lemon zest, and raw kernels from 1 ear corn (about 1/2 c). Dress with a little olive oil , salt and a squeeze of lemon, or your favorite vinaigrette.

See some more dress/dish pairings here!


Disclosure: The Forest Feast is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to and The Forest Feast may earn a percentage when purchases are made from some links in this post.

Lentil + Sweet Potato Salad

Because I work from home, I love to have some prepped salads on hand for lunch, so I can grab a healthy bowl and keep working. I made this yesterday and it was super filling and tasty! The added bonus was the sweet cherry tomatoes which came from a friend's garden.



1 (15 oz) can lentils, drained & rinsed in a strainer

1 small sweet potato, baked for 1 hour at 375˚F (or until soft), then cooled & cubed

1/4 c  diced red onion

1 c cherry tomatoes, halved

For the dressing: 1 t rice vinegar, 1 T olive oil, 1 t Braggs amino acid (or soy sauce), 1 t sesame oil. Add a grind of black pepper before serving.

Toss all ingredients in a bowl and enjoy immediately! It also keeps well for a day or 2 in the fridge. Use this as a base and add in what you have on hand! I made a second batch and added chopped radishes which was a tasty, crunchy addition. Other add-in ideas include feta, tofu, pumpkin seeds or fresh cilantro.

Roasted Beet Salad + a New York Minute

Roasted Beet Salad with Tomatoes, Scallions and Feta (recipe at the bottom)

Roasted Beet Salad with Tomatoes, Scallions and Feta (recipe at the bottom)

Ezra and I just returned from a fun weekend in New York City, and it was so good to be back.  It was one of those great spring weekends where the weather was warm, everything was in bloom, and everyone was out. 

I moved to New York right after college with no job and very little money because I wanted to become a photographer (and eventually, I did!). I thought I'd stay for a year and ended up staying 8. I interned at a magazine, was a nanny, worked at a restaurant, went to grad school, taught at a college and met Jonathan at a party!  I lived on the Upper West Side for the first 5 years, then Park Slope after that. I spent almost all of my 20s in New York - such a magical time.  (Hard, too, but in hindsight...mostly magical.) Even though I love living in the woods now, I sure do miss New York.

With Ezra on the Upper West Side

With Ezra on the Upper West Side


Thank goodness Jonathan's family lives there so we get to go back often. Experiencing the city now so many years later with a 3-year-old in tow is different but so fun. We stayed with relatives on the Upper West Side and it was fun to roam around my old stomping grounds. I went for my sister-in-law-to-be's bridal shower at the prettiest tea house in an old antique-filled carriage house on the Upper East Side, Kings Carriage House

Afternoon Tea at Kings Carriage House

Afternoon Tea at Kings Carriage House

Afternoon Tea at Kings Carriage House

Afternoon Tea at Kings Carriage House

While in town, we had 2 great meals. One was at a Mediterranean spot on the Upper West Side called Bustan. It was my first time there and I loved their garlicky feta dip, eggplant carpaccio, freshly baked bread, and dreamy backyard. The second was at Barboncino, an Italian brick-oven pizzeria in Brooklyn (Crown Hts/Prospect Hts).  Anytime I am meeting my best girlfriends in Brooklyn, without question, we meet at Barboncino. It's our spot. And we always order the same thing: the Bibb salad, the Burrata, a couple Margherita pizzas and a bottle of their delicious red Aglianico wine. Every time I eat at Barboncino I have a OH WOW THIS IS SO CRAZY DELICIOUS moment and I declare it the tastiest food I've had in a while.  I also love the exposed-brick and candlelit vibe. If you're in Brooklyn, go! You might have to wait for a table but it's worth it.

Bustan on the Upper West Side

Bustan on the Upper West Side

Barboncino in Brooklyn

Barboncino in Brooklyn

Even though we had great meals, after traveling I always feel like I need to eat lots of vegetables when I get home. Good thing we returned to an abundant farm bag this week! Some beautiful beets came and I made this simple, colorful salad today. I sliced and roasted the beets, then topped them with yellow cherry tomatoes, scallions and feta. 

Sliced beets are ready to go in the oven.

Sliced beets are ready to go in the oven.

Roasted Beet Salad with Tomatoes, Scallions and Feta

serves 4

4 beets, sliced in 1/4-inch rounds (peel on)

1 c yellow cherry tomatoes, halved

3 scallions, chopped

2 oz crumbled feta

Lay the beets out on an oiled baking sheet then drizzle generously with olive oil. Sprinkle with salt and pepper and roast them at 425F for 25 minutes, flipping the beets once.

Allow the beets to cool then lay them out on a platter. Spread the tomatoes over the beets then sprinkle the platter with the chopped scallions and crumbled feta. Drizzle the platter with a bit of olive oil and red wine vinegar, plus salt and pepper. Enjoy!


New Seasons Market + Harissa Watermelon-Tomato Salad


This week, I got to visit a beautiful new grocery store near me in Sunnyvale, CA: New Seasons Market. If you live nearby, lucky you! Meet your new favorite place to shop.


There are several New Seasons Markets in Oregon and Washington, but the store is new to California and I am excited to have one in my community. Apart from the gorgeous local produce, amazing flower selection, and natural food heaven, what was perhaps most impressive about this place to me was the company's ethics. They were the first grocer in America with a B-Corp certification, which means they have to meet rigorous social and environmental standards. Their employees seemed happy, fairly paid, and well taken care of, and they try to work with suppliers that have a similar philosophy.


For example, in the front of the store, they had a tomato tasting for shoppers (who doesn't love that?!). My favorite was a big, beautiful, yellow Brandywine tomato from Pinnacle Farms, which is about an hour from the store– a farm that's known for treating its workers well. New Seasons employees regularly visit this organic farm to see where the produce is coming from. The farm is committed to treating not only its workers, but also the land, community and environment with utmost respect.


I got to have lunch at the deli and there were some really creative dishes on display. I had a watermelon salad that was so good that I decided to go home and put my own twist on it. I loved the addition of harissa (a red chili paste often used in Middle Eastern cuisine). I took home one of those yellow Brandywine tomatoes and had to include it! We are having a heatwave in the woods right now, so this is all I want to eat. Perfect for your Labor Day BBQ!


Harissa Watermelon-Tomato Salad

inspired by a recipe found at New Seasons Market's deli

1 large yellow tomato (look for an Heirloom or Brandywine variety if possible)

2 c cubed seedless watermelon

1/4 small red onion, thinly sliced (I used a mandoline)

3 T chopped mint 

3 T crumbled feta cheese 

for the dressing: 

1 T harissa (mild or spicy...your choice. I went spicy!)

2 T olive oil

1 T fresh lemon juice

1 t agave (or honey)

a pinch of cumin

salt & pepper to taste

Slice the tomato and watermelon into big chunks and lay them out on a platter. Sprinkle the red onion, mint and feta on top. Mix the ingredients for the dressing well with a fork in a cup. Drizzle the dressing over the platter. 


If you're in the Sunnyvale, CA area, I encourage you to stop by New Seasons Market. You'll love it! There's also a store opening this winter in Emeryville, CA.

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This post was done in partnership with New Seasons Market, and all opinions are my own. This is a great grocery store, and I was excited to work with them. Thanks for supporting the businesses that keep The Forest Feast going! 

New Seasons Market, 760 E. El Camino Real, Sunnyvale, CA. @newseasonsmarket #newseasonsmarket

Cucumber Noodle Salad

I love my little hand spiralizer and use it all the time for zucchini, but I just recently started using it for cucumber, and it's so good!

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Recipe below...

CUCUMBER NOODLE SALAD with sesame dressing

2 cucumbers

1 handful basil, chopped

1 handful pepitas (pumpkin seeds, roasted & salted)

For the dressing: mix equal parts sesame oil, olive oil, soy sauce, plus a sprinkle of sesame seeds

Trim the cucumber ends and use a spiralizer to make noodles out of them. You may want to flip the cucumber halfway through and spiralize it from the opposite end since the seedy part in the middle can get tricky. I try to make these noodles just before serving, as they can start to leak some water over time. Spiralize them over a strainer if you can.  If they do get watery, just drain the bowl a bit before serving– but a little water in the bottom of the bowl is no big deal.

Sprinkle the noodles with the pepitas and chopped basil, then add some dressing to taste  before serving. You can make individual plates and spoon the dressing over, or serve in a bowl and toss. Other fun additions are avocado and feta, but be creative! Any type of nuts, cheese or herbs are welcome here. Enjoy!

Serves 4 as a side

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