roasted

Corn & Cauliflower Tacos

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You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy!

By Erin Gleeson for The Forest Feast

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To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer!

Photos and Illustrations 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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