I was recently gifted a beautiful edible planter basket full of herbs and lettuces. Since the mint is going crazy, I made some mint pesto and mixed it with cooked quinoa. Topped with pepitas and parmesan, it’s good hot or cold!
Click one of these links for 2 of my Mint Pesto recipes: I have previously made it with pepitas for crostini and with walnuts for potato salad …yum!
By Erin Gleeson for The Forest Feast
Yam & Feta stuffed squash blossoms! Just bake a yam/sweet potato, scoop out the inside and mash it up with some feta, garlic powder, salt and pepper (add a bit of olive oil, if you like). Spoon that mixture into squash blossoms, ideally ones that are still attached to little zucchinis, like these ones I got at the farmers market last week. Then fry them up in a little olive oil. I cover the pan so the zucchinis cook faster- should only take a couple minutes on each side to get those blossoms crispy golden and the squash fork-tender.
If you can’t find squash blossoms, you could just serve the mashed feta yams alongside grilled zucchini!
By Erin Gleeson for The Forest Feast
Jonathan and I made a whole platter of these recently for a party and they were a hit! We cut the tomatoes and mozzarella balls in half to make them smaller bites. Perfect outdoor summer snack. Happy weekend!
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By Erin Gleeson for The Forest Feast
Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.?), with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers! (I found some wild radish and mustard flowers growing nearby, but a lot of farmers markets have edible flowers during the summer.)
Enjoy!
By Erin Gleeson for The Forest Feast
You might also like: Carrot Ribbon Fettuccine
I had a bunch of strawberries that were on their way out, so it was either freeze them for smoothies or make jam! This kind of jam (that lasts about 10 days in the fridge) is super simple. Just put all the ingredients in a pot and simmer them until it’s thick - this recipe makes one small jar. Stir occasionally - it should take about 45 minutes to get to jam consistency. As it cools, it gets thicker, too. The balsamic adds a nice kick that makes it a perfect compote for cheese and crackers at cocktail hour. (I also put it on greek yogurt with nuts which is pretty tasty!)
By Erin Gleeson for The Forest Feast
