It’s another edition of #forestfeastfashion where I pair one of my favorite dresses of the moment with a Forest Feast dish!
YELLOW SALAD (from The Forest Feast cookbook)
Toss 1 yellow bell pepper (cubed), 1 can garbanzo beans, 1 c yellow cherry tomatoes (halved), 1 small raw golden beet (thinly sliced or diced), 1 sliced (lemon) cucumber, 1/2 c golden raisins, 1 T lemon zest, and raw kernels from 1 ear corn (about 1/2 c). Dress with a little olive oil , salt and a squeeze of lemon, or your favorite vinaigrette.
See some more dress/dish pairings here!
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I create recipes for a living and even I sometimes need a little weeknight inspiration. I usually only have 30 minutes to get food on the table once we get home during the week, so I wanted to share 5 of my favorite vegan go-tos. Here’s a little roundup.
I am hosting a 1-day food photography workshop on April 7, 2019, on campus at Stanford University in Palo Alto, CA. Last time was so fun…we had an amazing group! A few photos below of my outdoor shooting demo. Click here for more info and to register!
Happy Valentine’s Day!
Tonight we are making heart-shaped individual pizzas at home with the boys. I just bought some already-baked pizza crusts and use scissors to cute them into hearts. Then I put out bowls with toppings so the boys can make their own, and sip pink bubbly while they bake!
Here’s are a few more Valentine favorites from previous years….