Tabbouleh spooned into little endive boats is a fun appetizer or side (and healthy, too!). Find the simple recipe in my newest post for Better Homes and Gardens, here.
By Erin Gleeson of The Forest Feast
Broiled Grapefruit with Cinnamon and Sugar
There is so much citrus in California right now! This is a fun twist on your average half of grapefruit for breakfast. I love how the cinnamony-sugar coating gets caramelized under the broiler. Dig in with a spoon while it’s warm!
What’s your favorite way to eat grapefruit?
By Erin Gleeson for The Forest Feast
Carrot Ribbon Salad
Our little meyer lemon tree on the deck was a wedding gift a little over a year ago. It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.
By Erin Gleeson for The Forest Feast
Clementine Cake
Pressing little clementine “cuties” into cake batter before baking makes it just a little more fun! You can use any basic cake recipe, but I recommend something citrussy like this Grapefruit Yogurt Cake from Smitten Kitchen. In lieu of a glaze, I drizzled mine with honey. Enjoy!
By Erin Gleeson for The Forest Feast
Citrus Salad
It was so fun to share this dish on A Cup of Jo last week and I’m excited to share it with you now! It’s one of the prettiest, simplest salads I know. You wouldn’t necessarily think red onion goes with citrus but it does! They really compliment each other, in my opinion- especially with the herbs and some sea salt. The citrus juices combine with the olive oil naturally on the plate to make a lovely dressing. Enjoy!
Photos, recipe and artwork by Erin Gleeson for The Forest Feast
