Rosemary Mushroom Skewers

Rosemary Mushroom Kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine- but you can literally put anything on them, even meat. If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them.  Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a (yogurt? tahini?) dipping sauce.

By Erin Gleeson for The Forest Feast

Broiled Stone Fruit

I was so happy to get nectarines, plums and apricots in the CSA box this week. This is a quick and easy summer dessert- it also works great on the grill if you’re BBQing. When you broil these fruits, all the juices come out and they soften slightly.  Sprinkling a bit of sugar before you pop them in the oven adds a carmely coating. Broilers are different, so watch closely and take them out right when they start to blister a bit. As for the cinnamon cream, you can make your own whipped cream, but I used store bought. Cool whip, greek yogurt, creme fraiche or ice cream also work!

By Erin Gleeson for The Forest Feast

Corn & Cauliflower Tacos

You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio.

In the colder months, this works well with frozen corn.

Find this recipe in The Forest Feast cookbook

Enjoy!

Stuffed Dates with Honey Lavender Goat Cheese

The ocean is just 30 minutes over the mountain from our cabin in the woods, and we love going for afternoon trips to Pescadero. One of my favorite stops is the Harley Goat Farm, where they have the most amazing cheese shop (and you can pet the baby goats!). On a recent visit we picked up some honey lavender chevre (available online) and stuffed it inside big sweet dates for a cocktail hour treat. For more of my day trips and summer adventures, follow me on Instagram, @theforestfeast. Cheers!

By Erin Gleeson for The Forest Feast

Zatar Flat Bread

Zatar (sometimes za'atar) is a lovely Middle Eastern spice made up (usually) of a blend of salt, sumac (a tart red dried fruit powder), sesame seeds and thyme. I roll out some store bought pizza dough (from Trader Joe’s) and drizzle it with lots of olive oil. Then sprinkle with a good amount of zatar and a pinch of sea salt. Bake on a cookie sheet until brown on the bottom and then rip off pieces to dip in a bowl of thick greek yogurt that’s been sprinkled with a bit more olive oil and zatar. Enjoy!

By Erin Gleeson for The Forest Feast