by Alexis on September 27, 2012
I have mixed feelings about sharing today’s Guest Recipe from Erin Gleeson of The Forest Feast—the recipe looks amazing, but I am sad it’s our last installment with Erin. Over the last four weeks, she’s shared delicious recipes for Sesame Edamame Salad, Roasted Potato Green Bean Salad, Pesto Deviled Eggs, and this week, a Butternut Apple Tart. It’s been such a pleasure hosting her recipes here. Thanks for all the inspiring recipes, Erin!
Butternut Apple Tart
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. Bon Appetit! —Erin
Ingredients
1 pie crust (store bought or homemade)
1 onion, sliced
butter or olive oil
1 tbsp chopped rosemary
1 c ricotta
1 egg
2 apples, sliced into thin circles
1 butternut squash, peeled and sliced into thin circles
olive oil
sea salt
Preheat oven to 350°. Caramelize the sliced onion in a bit of butter or olive oil over medium low heat. Boil the squash slices for 5 minutes to soften them. Form crust in pie plate. Combine caramelized onion, chopped rosemary, ricotta and egg, and spread on the bottom of the pie crust. Layer alternating apple and butternut squash slices over the ricotta layer. Before baking, drizzle with olive oil and sea salt. Garnish with rosemary. Bake for 30 minutes.
by Alexis on September 20, 2012
This week we’re continuing our Guest Recipes series with Erin Gleeson of The Forest Feast. (She’s already shared two excellent recipes: Sesame Edamame Salad the first week, and last week, Roasted Potato Green Bean Salad.) This week she’s got a little side that would be a perfect accompaniment to a dinner with friends: Pesto Deviled Eggs. Thanks for this inspiring idea, Erin!
Pesto Deviled Eggs
What’s better than a good ol’ fashioned deviled egg before dinner with a cocktail!? These are especially fun to make when entertaining. The pesto adds some unexpected flavor and the avocado adds creaminess in lieu of the usual mayo, making this version a little lighter. Garnish with a bit of coarse black pepper and a pinch of shaved parmesan. Cheers! —Erin
Ingredients
6 hard boiled eggs
1 ripe avocado
2 tbsp pesto
pepper
Parmesan cheese
Peel the hard boiled eggs, cut them in half and remove the yolks. Combine the yolks from 2 of the eggs (discard the rest), the avocado and the pesto. Mash together and spoon into the eggs. Garnish the eggs with a little pepper and Parmesan cheese.
by Alexis on September 13, 2012
Last week we started a new Guest Recipes series with Erin Gleeson of The Forest Feast. (If you missed it, be sure to take a look at her Sesame Edamame Salad.) This week Erin is sharing a hearty, roasted potato and green bean salad that I can’t wait to try. It’s loaded with cilantro, but I love her suggestion of trying it out with different herbs. Thank you, Erin!
Roasted Potato Green Bean Salad
I love that this salad has both roasted and raw elements. The heartiness of the roasted potatoes and garlic is complemented by the crunchiness of the fresh green beans. I love cilantro, and add a lot to make it more green and leafy feeling. (You could substitute basil if you’re not a cilantro lover!) This is great on its own or alongside a main dish. Enjoy! —Erin
Ingredients
1 bunch cilantro, chopped
40 mini potatoes
10 cloves of garlic, peeled
olive oil
salt & pepper
2 c chopped green beans
vinegar
Roast mini potatoes and whole garlic cloves with olive oil, salt & pepper in a 450° oven for 25 minutes. Toss roasted potatoes and garlic with fresh chopped green beans, cilantro and a splash of olive oil and vinegar.
by Alexis on September 6, 2012
For the month of September, we’ll be featuring another Guest Recipes series; this one is coming from photographer and blogger Erin Gleeson, who runs the site The Forest Feast. Erin recently relocated from New York City, where she worked as a food photographer, to a cabin in Northern California. Inspired by the beautiful light and woodsy atmosphere of her new home, as well as her California produce laden CSA boxes, Erin began documenting her culinary adventures through photography, hand-lettered recipes, and beautiful watercolors in what has become The Forest Feast. In the coming weeks, she will be sharing four recipes centered on seasonal veggies. I hope you’ll enjoy them—they are a real treat. Thanks, Erin!
Sesame Edamame Salad
Growing up, my family was vegetarian. I do eat a little meat once in a while now, but most of what I cook at home is vegetarian. I am always looking for different sources of protein beside tofu, and edamame is a colorful, tasty option. Paired with crunchy sunflower seeds and creamy avocado, this simple salad has some great textures. The mild flavor of the mozzarella cheese lets the sesame soy dressing shine and the scallions add a nice kick. This salad is relatively filling and works beautifully for lunch or as a side with dinner. I served it at a BBQ recently and it was a hit! Bon appetit! —Erin
Ingredients
2 c cooked edamame beans
1 avocado, cubed
1 c mozzarella balls
5 scallions, chopped
1/4 c sunflower seeds
1/2 bunch cilantro, chopped
Dressing:
1 1/2 tsp sesame oil
2 tbsp olive oil
2 tbsp soy sauce
Toss all ingredients and enjoy!
This week we have our final installment of Guest Recipes with Love & Lemons. For the past few weeks, we’ve been treated to some amazing salad recipes by Jeanine and Jack. (A Grilled Panzanella, a Strawberry Quinoa Salad, and a Grilled Peach Salad!) For their last week here at Anthology, Jeanine came up with a tasty and unconventional way to eat all the sweet corn that’s flooding farmers markets right now: a light, summery succotash. Thanks for sharing all these recipes with us, Jeanine and Jack!
Edamame & Corn Succotash
Serves 2 as a main course, 4 as a side
Having grown up in Illinois, I have a special place in my heart for corn. My mom called it Farm Corn, that bi-color sweet corn that was only available for about four weeks in the summertime. There was nothing like it. Sweet, juicy, crunchy… I would sit down for dinner and eat two or three ears of corn at a time.
Here in Austin we have some pretty nice corn. It’s no Midwestern corn, but it’s still a quintessential taste of summer. Here I combined it with crunchy colorful vegetables, spicy jalapenos, and some bright herbs. I love a succotash that is rich and creamy, but to keep this on the lighter side I splashed in just a bit of coconut milk.
Serve this room temperature by itself or as a side dish. We managed to have a tiny bit leftover, and it was absolutely delicious cold the next day. —Jeanine
Ingredients:
1 tbsp butter
1 tbsp olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 tbsp lemon thyme leaves (or regular thyme)
1 red bell pepper, chopped
1/2 jalapeno, chopped small
1/2 c green beans, chopped
1 tsp agave syrup or honey
1/2 small lemon, juiced
1/2 c corn
1/2 c edamame
2-4 tbsp coconut milk
1 c arugula
1/4 chopped basil
2 tbsp chopped mint
1/4 c slivered toasted almonds
salt & pepper, to taste
Heat oil and butter in a large skillet over medium heat. Add onion, salt, and pepper and cook until onions are translucent, about 1 min. Add garlic and thyme leaves and cook for about 30 seconds more. (You don’t want your garlic to burn).
Add peppers and green beans and cook, stirring gently for 1 minute. Add agave and lemon juice and stir.
Add corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
Remove from heat. Stir in arugula and herbs so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle almond slices on top.
Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
