lettuce

Persimmon Squash Salad

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Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with.

Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy!

By Erin Gleeson for The Forest Feast

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

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Citron Rosemary Fizz Cocktail

A lovely Spring Cocktail! Make your own Citron Vodka by soaking lemons or Buddha’s Hand Citron rind in vodka for a few days (or simply buy citron/citrus vodka). Mix vodka with one teaspoon rosemary simple syrup and top of with seltzer. Serve cold with a sprig of rosemary…cheers!

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