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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!

Almond Banana Fudgiscles

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Now that it’s summer, I think it’s fun to have some popsicles in the freezer in case you need a sweet treat. These are super simple and vegan! They just have chocolate Almond Milk, bananas, and almond butter. (You can also use peanut butter if you prefer.) Just blend the 3 ingredients, then pour into popsicle molds or little cups and freeze. If you don’t have popsicle sticks, you can always use a little spoon.

*This recipe makes about 6 (3 oz.) pops.

Enjoy! And happy summer :)

This post is in partnership with Blue Diamond Almond Breeze, but opinions are completely my own- I have been buying their almond milk weekly for years. Thank you for supporting the sponsors that make The Forest Feast possible.

Blueberry Picking in Vermont

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While on the east coast for a wedding last week, Jonathan and I snuck away for a couple nights to his family’s house in Vermont, which is absolutely gorgeous this time of year. Blueberry picking is big there in August, and we found a stunning place to gather some: Merck Forest. I love freezing blueberries and using them instead of ice in drinks at cocktail hour. Cheers!

Summer Salad with Egg, Tomato, Basil, Cucumber & Avocado

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Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).

Happy weekend!

x Erin

Cottage Cheese Tomato Salad

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I have just returned from a lovely trip back east to New York, Connecticut and Vermont to see family and friends and attend a cousin’s wedding. When I get back from vacation (usually having spent my time eating copious amounts of bread and cheese!) I often feel like I need something light for a few days. As I settle back into the studio this week, I am making lots of fresh but filling salads for lunch. Gorgeous summer tomatoes came in our CSA box this week and I am topping them with cottage cheese plus a handful of fresh basil and some avocado chunks.

Enjoy!

By Erin Gleeson for The Forest Feast