mushroom

Portobello Cream Bites

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Portabello Cream Bites with goat cheese and garlic, yum! Jonathan and I recently made these for a cocktail party and they were a hit. We found pre-made pastry cups that we filled, but you could also put this cheesy, creamy mushroom mixture on crackers or crostini. I spooned the mixture in to a freezer ziplock bag, snipped the corner and piped it in. They are easy to make ahead and can be served at room temperature. Garnish with scallions and enjoy with a cocktail!

By Erin Gleeson for The Forest Feast

Rosemary Mushroom Skewers

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Rosemary Mushroom Kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine- but you can literally put anything on them, even meat. If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them.  Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a (yogurt? tahini?) dipping sauce.

By Erin Gleeson for The Forest Feast

Tu B'shvat Celebration

It is the Jewish holiday of  Tu B'shvat  today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.  photo © Erin Gleeson

It is the Jewish holiday of Tu B'shvat today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.

photo © Erin Gleeson

Blood Orange Cabbage Salad

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This salad is so simple and colorful. Just slice or chop 2 carrots, 1 purple cabbage, 5 radishes and 2 blood oranges. Toss together with a handful of golden raisins. Make a simple dressing of olive oil, balsamic vinegar and the juice from one more blood orange. Use a couple of the outer cabbage leaves as bowls for a pretty look. A wintery citrusy delight!

Photos and Illustration © Erin Gleeson

Roasted Sunchokes

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Sunchokes (a.k.a. jerusalem artichokes) are a gnarly looking vegetable, but quite tasty! They are similar to potatoes, but less starchy. This roasted combo goes great with soup on a winter day.

Photos and illustrations © Erin Gleeson www.theforestfeast.com