Food Revolution Day!

Jamie Oliver is a big hero of mine- I so admire the work he has done in school cafeterias to spread awareness about food education and combat childhood obesity. So in honor of Jamie’s Food Revolution Day, The Forest Feast hosted a dinner party! This weekend, people all over the world are hosting healthy dinner parties to increase awareness about the food we eat. The aim is to cook with fresh ingredients - no processed foods allowed! The Forest Feast is all about cooking simply with fresh produce, so here’s our menu:

Food Revolution Day

on May 19 is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.

You can get involved by donating or signing Jamie’s petition

by clicking here.

Photos and Illustrations 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

Strawberry Mint Julep

Strawberries came in my CSA box this week, so in honor of “I’ll Have Another” winning the Kentucky Derby this weekend, I thought I’d make a special drink with a seasonal twist. Cheers!

Asparagus Tart with Pine Nuts & Capers

This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Put one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream cheese or grated cheese works also), then spread a beaten egg over that. Lay out your asparagus single file (trimmed to the size of the pastry). Sprinkle with nuts and capers if you have some (but it’s fine without as well). Also top with garlic powder, dried herbs (I used herbs de provence), salt and pepper. Bake 15-20 minutes at 375 then cut into squares and serve warm or at room temp. Sometimes I drizzle with a bit of olive oil and more sea salt before eating. Easy, impressive party food (or just dinner tonight!), Enjoy!!

Recipe, photos and illustrations by Erin Gleeson for The Forest Feast