Orange Avocado Salad

This citrus salad is easy and pretty!

Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.

About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!

Photos and Illustration by Erin Gleeson for The Forest Feast

Vanilla Ice Cream with Candied Lemon

I have so many lemons right now I don’t know what to do with them all! So I tried candying them and they are quite nice atop ice cream with a bit of lemon zest. Crunchy and sweet. Enjoy!

Photos and Illustration by Erin Gleeson for The Forest Feast

Farro Beet Salad

Farro, Beets and Beet Greens! Farro is a hearty, chewy grain kind of like wheatberries.  Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Dress lightly with olive oil, salt and pepper (or any dressing, really) and eat warm or at room temperature. This dish is great for a picnic!

Photos and illustration by Erin Gleeson for The Forest Feast

Red Roasted Carrots

Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!

Lentil Lettuce Cups