Snap Pea Pasta

This summery pasta dish is light and healthy. Roast a bunch of chopped asparagus and sugar snap peas (ends removed, but whole) on a cookie sheet with olive oil and salt for 15-20 min at 425 degrees (until a little charred but still crunchy). Combine these veggies in a warm pot of cooked and drained whole wheat pasta, as well as a half bunch each of fresh chopped cilantro and basil. Mix it all up with olive oil, salt, pepper and shaved parmesan. Enjoy!

Recipe, Photos and Illustration by Erin Gleeson for The Forest Feast

Cocktail Party in the Woods

Last weekend we hosted some people from my husband’s work for a little late afternoon cocktail party. While he set up the bar on the deck, I put together some snacks. I didn’t have a lot of time, so I went for colorful and easy: crudite and several dips, cheeses garnished with fresh herbs, dates, sliced baguette, crackers, nuts, and fresh fruit. I also made a couple sheets of my Zucchini Puff Pastry Bites and a guest brought some beautiful pastries from the farmer’s market. I filled my vintage bottles with different alcohols and mixers, each marked with tags I got at Staples. In addition to an ice bucket full of beer and Cultivate Wines (which I love for the company’s commitment to giving back), I mixed up some Berry Fizzes to pass out, each garnished with a cute paper straw (purchased on Amazon). As the sun went down, we lounged on blankets and played bocce ball…overall, a dreamy and golden afternoon outdoors!

Photos, recipes and illustrations by Erin Gleeson for The Forest Feast

Zucchini Bites

These zucchini bites will go wonderfully with a cocktail outdoors this weekend! Similar to my recent Asparagus Tart, start by rolling out a sheet of defrosted store-bought puff pastry. Smother it with a layer of cheese (brie, goat, cream cheese, ricotta- anything creamy… grated cheese could work, too). Then use a peeler and peel slices of zucchini lengthwise to make ribbons. Lay the ribbons out over the cheese then sprinkle with chopped green onion (scallion),  herbs (dried or fresh), coarse sea salt, pepper and olive oil. Bake on a greased cookie sheet at 350 for about 20 minutes or until browned. Cut into bite sized pieces and serve warm or at room temperature.

Ingredients: 1 box puff pastry, one zucchini, 1 green onion, 1 package of creamy cheese, salt, pepper, herbs, olive oil.

Photos, recipe and illustration by Erin Gleeson for The Forest Feast

Strawberry Cucumber Salad

A simple late spring salad! Strawberries, ribbons of cucumber, slivered almonds, crumbled goat cheese and sliced snow peas (or sugar snap peas) all on a bed of soft butter lettuce. A light dressing of your choice!

Photos and Illustration by Erin Gleeson for The Forest Feast

Memorial Day BBQ Potluck Menu

To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill . I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer!

Photos and Illustrations by Erin Gleeson for The Forest Feast