Happy Earth Day!
Some fun Springy dinner ideas:
Curly Kale + Curly Pasta Salad
Carrot Ribbon Pasta (with tomatoes & mozzarella!)
(PS: this is a photo I did when living in Brooklyn of all the produce that came in our CSA box one week!)
The Forest Feast Cookbook Turns 1
The Forest Feast cookbook came out exactly one year ago! And what a year it’s been- I feel so lucky. (See the book’s video trailer here). Last May we had a book launch party at Anthropologie in New York City and in October it hit the NY Times Best Seller list (yay!). The book has gotten all kinds of fun press including shout outs in Oprah Magazine and InStyle Magazine plus great reviews from The Kitchn and Epicurious. I’ve been blown away by how many kind emails and comments I’ve gotten from people all over the world cooking from and enjoying the book. My goal with this book was to share recipes in an artful and approachable way and to encourage people to have fun cooking with fruits and vegetables. And they have! Every day people post photos of Forest Feast recipes they’ve made on Instagram, tagging them #theforestfeast / @theforestfeast. The book is now out in Dutch, German, French and Italian, and likely more coming soon!
Thank you again to everyone who has purchased the book- I hope you have lots of fun cooking from it!
Passover + Easter Recipe Roundup!
Spring has hit the woods along with a flurry of yellow and pink! The tulip tree out back is blooming and everywhere I go I see fields of mustard. Since Passover and Easter are this weekend, I thought I’d share some recipe ideas for each:
A Spring Cocktail:
Easter Sides:
The above Yellow Squash Galette from my cookbook, The Forest Feast .
Spiralized Carrot Salad with dried berries and nuts
Caramelized Onion Tart (video recipe demo)
Passover Recipes:
Spiced Haroset (a nutty spread to eat with matzo crackers)
Beet Haroset (a pink twist to the traditional spread)
Spinach Farfel (think crustless quiche)
Matzo Brei Scallion Pancakes (above)
We are heading to New York for Passover with Jonathan’s family (Ezra’s first!) then we’re off to Buenos Aires for a family wedding. Follow our trip on Instagram (@theforestfeast) and Facebook. Happy Spring Holidays!
Carrot Salad with scallions, nuts & raisins
So sorry for the lack of posts lately! Baby Ezra has been keeping me busy, but now I am officially back to work- and excited to be working on 2 new Forest Feast cookbooks! One for kids to learn how to cook, and one that’s entertaining focused- both slated to come out sometime next year!
Jonathan gave me a spiralizer for Valentine’s Day a couple years ago (he knows the way to my veggie lovin’ heart) and I use it all the time. You can find them online for less than $10…there are all different types, but mine is like a big pencil sharpener and works beautifully with carrots and zucchini. I always look for fat carrots, as they spiral more easily and don’t break off at the tip. I’ve been getting rainbow carrots at our grocery store lately, but even regular carrots make this dish beautiful and colorful. Also, this salad does very well when made in advance, so it’s great for entertaining.
Also, I’m excited that my blog has been nominated for the Better Homes and Gardens Blogger Awards in the “Everyday Eats” category. To see all the other awesome blogs and to vote, click here.
Happy cooking!
Forest Feast Stationery
I’m very excited to let you know that I have a line of Forest Feast paper products and stationery coming out today! The items include my watercolors and photography from my cookbook. I photographed and designed the placemats using props and dishes from the book as well.
Meal Planner (magnetic, for the fridge, with rip-off shopping list)
Print Collection (8 cards + envelopes with stand)
(plus, there’s a 2016 Calendar coming soon!)
Thank you so much to the designers and team at Abrams Noterie for putting this beautiful line together- It’s a dream! I am so excited to share it with everyone.
