This pesto uses scallions (a.k.a. green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on toasted bread to make little crostini, but you can also toss it in pasta with roasted vegetables. Bon Appetit!
By Erin Gleeson for The Forest Feast
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.
Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast
The Forest Feast is on vacation this week! Jonathan and I are in Oaxaca for a few days for our friends’ wedding. This place is so colorful and incredible! We are staying at the Quinta Real which is an old convent that's been turned into a hotel...absolutely stunning! Today we went to the outdoor market and sampled some local fare, like chilacayota, a drink made of blended squash with corn kernels floating on top. Unusual and delicious! Chapulines (fried spiced grasshoppers) are a popular snack around here- there are women selling them from baskets everywhere. I haven’t gotten the courage to try them yet, but hope to before I leave! Mole is big around here so for lunch we stopped in at a little stand at the mercado for enchiladas drenched in the most magnificent mole.
For more pictures from my Mexican adventure, follow me on Instagram, @theforestfeast.
Buen Provecho!
Little balls of goat cheese can be rolled in almost anything! Nuts, dried fruit, herbs, lemon or orange zest…they are delicious little bites with a cocktail, and also tasty (and pretty) on top of salads. Enjoy!
By Erin Gleeson for The Forest Feast
Last weekend on a warm Sunday evening in the woods we hosted A Forest Fiesta in honor of the recent opening of the Umami Mart shop in Oakland (opened by our friends Kayoko and Yoko). Umami Mart started as a food blog in 2007 and I am lucky to have been a contributor since the beginning. Umami Mart has blossomed not only into a brick-and-mortar shop, but into a community of cooks, artists and friends. Guests who came were contributors to Umami Mart and all brought amazing things to share. Mike made some amazing brazilian cheese bread (I need to try this recipe!), Kishi brought his delicious home made cheez-its (based on Mark Bittman’s recipe), and Anders made his incredible strawberry Pavlova for dessert.
If you are in Oakland, I encourage you to stop by the Umami Mart shop which sells Japanese barware and cool kitchen items.
Umami Mart: 815 Broadway, Oakland CA
Photos by Erin Gleeson for The Forest Feast
