Apple + Honey Mules


Rosh Hashana, the Jewish New Year, is this weekend. It's one of my favorite holidays because it marks the beginning of a new chapter. I like to think about my goals moving forward and use it as a way to refresh, which is nice as seasons shift as well.


Rosh Hashana is usually near the beginning of fall and it's generally celebrated with a cozy and festive autumn meal at home. We always host a big dinner, this year with about 25 people! The dishes we make each year alternate a bit, but there are always recipes with apples and honey, (and always honey cake!). The honey is meant to "sweeten" the new year and often jars of it are gifted.

Before dinner we always serve something with apples and honey to kick things off and this year I'm excited to make Apple & Honey Mules with my local Hangar 1 Honeycomb Vodka. It's infused with honeycomb, not just honey, so it's not sweet, making it great with savory or sweet dishes. The honeycomb actually comes from Golden Harvest Bees in Redwood City, literally just a few miles from where I live. I have been enjoying Hangar 1 for years and I love how thoughtful they are in keeping their process pure and close to home.



2 oz Hangar 1 Honeycomb Vodka

2 oz ginger beer

1 oz sparking apple cider

Fill a copper mug with ice half way. Pour in ingredients and stir. Garnish with a circular slice of apple floating on top (I use a mandolin).


Cheers and Shanah Tovah!

Melon with Tajin & Mint

This is one of my favorite simple appetizers. It’s something you can throw together quickly when guests are coming over, but it feels a little different and festive. We have been getting the best cantaloupe in our weekly farm box — a sweet melon makes this a late summer treat. It’s great as an appetizer before dinner with drinks.

Tajin is a powdered seasoning mixture that can be found either in your produce department or on the spice aisle. It’s a little citrusy, a little salty and just slightly spicy. So good with a sweet melon and fresh mint!

Melon with Tajin & Mint

1 cantaloupe

a few pinches of Tajin seasoning

2 sprigs of fresh mint

Halve the melon, remove seeds, then cut into wedges. Using a small knife, slice the rind off each wedge and then slice into cubes, leaving the melon to sit on the rind. Arrange the melon on a platter then sprinkle with Tajin and finely chopped fresh mint leaves (stems removed). Serve with toothpicks and enjoy!

Forest Feast Fashion: Floral Dress + Floral Rolls

I’ve got another Forest Feast Fashion pairing for you! Wouldn’t you love to nosh on some Floral Summer Rolls while wearing this lovely floral dress by Sonnet James? I would (ha!)

These rolls are one of my favorite things to eat. (So much in fact that my family has been known to make them for me on my birthday!) They are in my entertaining cookbook, The Forest Feast Gatherings. I can usually find the rice paper wraps at my local grocery store in the “international” aisle. As for edible flowers, I like to grow nasturtium seeds (they are really easy), but you can also find edible flowers at the farmers market and even at the grocery store. (I asked my local grocery store produce department to order them and they arrived next day!) If you can’t find any, you can always decorate the rolls inside with basil leaves, mint leaves, rings of red onion, carrot strips, red bell pepper slices or chopped purple cabbage.


More instructions are on the image below but simply soak the rice paper rounds in water for a minute, lay out on a cutting board, then fill with thinly sliced salad ingredients in the middle of the round. Musts for me are lettuce (crunch!), avocado, red onion and fresh mint. But you can add anything that’s cut up small enough. Fold the ends in and roll up like a burrito!

I recently spent a weekend on a retreat with Whitney, the founder of the dress company Sonnet James. In honor of Mother's Day, I thought I'd share her inspiring story. She started her company on her own as a newly single mother with 2 very young boys.  After they'd go to bed at night, she read business books and taught herself to make patterns and sew. Later, she went door-to-door at factories in San Francisco until she found a place that could ethically produce the dresses for her. Her goal was to make play dresses for moms, and that's just what she does! She started with some Kickstarter money and then a blog post by Design Mom ignited initial orders, but after a recent appearance on Shark Tank, she now works with the investor Sara Blakely of Spanx (another super-inspiring biz-mom!) and her business is thriving. Can't wait to see what's next, Whitney...and I love my new dress, thank you for sending it to me.

Read more about Whitney here.

*Amazon Affiliate links are used in this post and if you purchase via these links, The Forest Feast will earn a small profit.

Ricotta Dip with Asparagus Gremolata


Inspired by an article in the latest issue of Bon Appetit by Andy Baraghani that featured beautiful, simple dips I created this one. It’s full of spring flavors, great for a gathering and really easy to make.

Ricotta Dip with Asparagus Gremolata

6 oz good-quality creamy ricotta cheese

2 green onions

3 asparagus stalks

butter, olive oil, salt & pepper

crudites, crackers or baguette (for serving)

Spread the ricotta on a small plate and drizzle with olive oil, flaky salt and pepper.

To make the gremolata topping, finely chop and sauté the 2 green onions and 3 asparagus stalks with butter, olive oil, salt and pepper on medium heat for 3 minutes or until bright green. Allow to cool (mostly) and then spoon the gremolata over the center of the ricotta. Add a bit more flaky salt over all.

Serve with crudités (like these cucumber slices or carrots), pita chips and/or slices of baguette for a springy appetizer. 


Roasted Chickpeas

Jeanine and Jack write the beloved (mostly) vegetarian blog, Love & Lemons and their 2nd book just came out! Jeanine used to work as a graphic designer before blogging full-time, and it sure shows. The fonts and graphics in the book are so beautiful!

Their new book, Love & Lemons Every Day : More than 100 Bright, Plant-forward Recipes for Every Meal is exactly how I like to eat. There are so, so many good ideas (Moroccan Spiced Carrot Salad with Lentils! Zucchini Verde Vegan Enchiladas! Sweet Potato Wedges with Farro & Tahini!) , but I chose one of the simplest ones, Roasted Chickpeas, to make this week from the “Homemade Extras” chapter in the back of the book. This recipe has just 3 ingredients, and is easily adaptable. You can include them on the side of a cheese plate in place of nuts, or add them on top of any dish for a little extra protein. I made extra and am keeping them in the fridge to throw on salads all week.

Recipe below…congrats Jack & Jeanine!!


shared with permission from Love & Lemons Every Day by Jeanine Donofrio and Jack Mathews

1.5 c cooked chickpeas, drained and rinsed

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Pinches of smoked paprika or chili powder (optional)

Preheat the oven to 400˚F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika, if using.


Erin’s notes: I used canned chickpeas to save time and I just used paprika. They also suggest you can toss afterwards with cayenne or curry which I will try next time!


Disclosure: I was gifted a copy of this book by the authors and their publisher. Thank you! Also–The Forest Feast uses affiliate links and may make a small profit if items are purchased via links on this site.