We are getting some great lettuce in our CSA these days so I made up a very simple salad which turned out to be a great combo. One head of lettuce, one avocado, a handful of raisins, another handful of sunflower seeds and the fruit from one peeled clementine (or a sliced persimmon). Dress with your favorite vinaigrette and share!
By Erin Gleeson for The Forest Feast
Twitter/Instagram @theforestfeast
I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient literally from farm to table in a single afternoon! I took a gorgeous drive up the coast to Bolinas, CA, where I met farmer Annabelle Lenderink. She picked a head of puntarella she’d grown and gave it to me to deliver Rich Table in San Francisco. While I waited, chef Evan Rich made a delicious spaghetti dish using the hearts of the puntarella (click here for the recipe). The spread you see above is published in the current issue of the magazine. Click here for details on how to pick up a copy.
I’m making this twist on my Guacamole Deviled Eggs for the Superbowl this weekend. I just added little pieces of chives to make them look like footballs. (A little cheesy, I know, but fun!!)
Enjoy!!
Sweet potato pizza! For more photos and details check out my post on the Better Homes and Gardens website today.
By Erin Gleeson for The Forest Feast. Recipe adapted from BHG.
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
