theforestfeast

Stuffed Tomatoes

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It’s my first Mother’s Day (!) and we are having a celebratory meal with my mom and a bunch of aunts, cousins and relatives up in Sonoma County (where I grew up). I’m bringing these sweet potato stuffed tomatoes from my cookbook- they are a fun, easy, colorful side!

Also, in case you are still in need of an affordable and special Mother’s Day gift or two (plug! plug!), check out my line of stationery/noterie items like these foodie watercolor art prints and paper placemats (above) that I painted and photographed. You can find them at Paper Source (online and in shops) and on Amazon (and lots of other places too!). Here’s a link to see more photos of these and my other paper good items including journals and meal planners.

Happy Mother’s Day to all the mammas out there!

Forest Feast Stationery

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I’m very excited to let you know that I have a line of Forest Feast paper products and stationery coming out today! The items include my watercolors and photography from my cookbook. I photographed and designed the placemats using props and dishes from the book as well.

(plus, there’s a 2016 Calendar coming soon!)

Thank you so much to the designers and team at Abrams Noterie for putting this beautiful line together- It’s a dream! I am so excited to share it with everyone.

Asparagus Pesto Tart

If there’s one recipe in  my cookbook  that I hear about people making and enjoying more than any other, I think it’s the  Asparagus Tart . I made this variation on it recently using pesto and thought it was so simple and tasty. You can also substitute any other cheese, and almost any other vegetable if you like! If it’s a vegetable that takes a while to cook, however, you might want to cook it before baking. Cut into small squares and serve as an appetizer, or serve large chunks with a side salad for lunch.  Happy New Year!

If there’s one recipe in my cookbook that I hear about people making and enjoying more than any other, I think it’s the Asparagus Tart. I made this variation on it recently using pesto and thought it was so simple and tasty. You can also substitute any other cheese, and almost any other vegetable if you like! If it’s a vegetable that takes a while to cook, however, you might want to cook it before baking. Cut into small squares and serve as an appetizer, or serve large chunks with a side salad for lunch.

Happy New Year!

Stuffed Baked Apples

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Rosh Hashana, the Jewish New Year, is this week and I am planning our holiday menu! We are hosting a big dinner at the cabin on Friday and I am planning to make baked apples for dessert. Growing up in the apple orchard, we made these when I was little and they remind me so much of Fall. You can really fill them with anything, but I usually do a mixture of butter, dried berries, raisins, dried chopped figs, nuts, cinnamon and brown sugar. Stir all the ingredients together, spoon them into cored apples and bake at 350 degrees F, for about an hour. (I do an hour and 15 minutes to get very soft apples). Serve warm drizzled with honey alongside vanilla ice cream.

For more photos and the full recipe check out my post for Better Homes and Gardens today. 

L'shana Tova! (Happy New Year!)