Since it’s not super sweet, this makes a great breakfast pastry, similar to a banana or zucchini bread. The addition of the salty sunflower seeds on top really seals the deal for me, adding a little crunch. Enjoy!
by Erin Gleeson for The Forest Feast
There’s a little Jewish holiday tonight and tomorrow that is called Tu Bishvat. It’s often called the “new year of the trees” and is sort of like Jewish Earth Day. Traditionally people eat 15 kinds of fruits and nuts and drink 4 glasses of wine…then you go outside and plant a tree (who doesn’t love that?!)! Tonight at our shabbat dinner we are drinking “The Feast” wine and I am making these apricots for dessert. Cheers! And happy weekend!
By Erin Gleeson for The Forest Feast
Top pieces of (toasted?) baguette with a dab of cream cheese, a spoonful of fig jam, a thin slice of sharp cheddar and a small sprig of fresh thyme. Delish! These are lovely with a sunset cocktail like The Skylonda. Enjoy!
By Erin Gleeson for The Forest Feast
Rosemary Roasted Beets! So simple and delicious- a winter classic. For more photos and the full recipe, check out my post on the Better Homes and Gardens website.
Recipe by BHG, Photos and artwork by Erin Gleeson for The Forest Feast.
For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with 4 Italian girls who made endless variations of pasta and always had homemade chili oil on hand. It’s basically just olive oil and red pepper flakes- you can add whole dried peppers to the bottle if you have them (my parents grew and strung these for me last summer). Most restaurants in Bologna had some sort of spicy oil available as well and I grew to really love the stuff! It’s easy to make and makes almost everything better, especially cheese pizza. Do watch out though as it gets spicier over time! If it becomes too spicy, you can dilute it with more oil.
By Erin Gleeson for The Forest Feast
