Summer Evening at the Farmer's Market
I love this time of the year when farmers markets start happening in the evening downtown. There’s nothing better at the end of the day than a stroll through the market, basket in hand, the smell of fresh fruit and herbs in the air. After a recent visit to our local farmers market, we stopped off for a walk in the now golden Bay Area hills, before heading home to make Red Roasted Carrots and a Chard Quiche for dinner.
Hope you have time to make it to your local farmers market this weekend!
Artwork & Recipe by Erin Gleeson for The Forest Feast
Prosciutto e Melone
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito!
by Erin Gleeson for The Forest Feast
Strawberry Caprese
Very excited to have my Strawberry Caprese recipe featured as a double page spread in the current issue of Edible San Francisco Magazine! This salad is so simple and summery- try it with a glass of crisp, cold white wine. The magazine’s Summer issue is fantastic- it hits the shelves early next week, but in the meantime you can see the online version here.
Strawberry Caprese photos, recipe and illustration by Erin Gleeson for The Forest Feast
Edible Magazine cover image (top left, berries & cherries) by Kimberley Hasselbrink
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
