Classic Italian antipasto, Prosciutto e Melone (prosciutto and melon).   http://www.theforestfeast.com/  #Food #melon

Classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). http://www.theforestfeast.com/ #Food #melon

Honey glazed fig and goat cheese tarts with fig jam

Honey glazed fig and goat cheese tarts with fig jam

These tasty little filo cups are simply filled with a piece of brie and some carmelized onions with thyme. Sautée the onions in butter first to get them golden brown.  One large onion and one wedge of brie makes 8-12 onion bites.  Great for entertaining! Enjoy!  By Erin Gleeson for The Forest Feast

These tasty little filo cups are simply filled with a piece of brie and some carmelized onions with thyme. Sautée the onions in butter first to get them golden brown. One large onion and one wedge of brie makes 8-12 onion bites. Great for entertaining! Enjoy! By Erin Gleeson for The Forest Feast

Radishes with butter and salt is classically french, isn’t it? It’s not for everyone, but I love it. So simple and great with cocktails. Perhaps a pre-Thanksgiving dinner snack for the cooks?  The creaminess of the butter cuts the spicy edge of the radish and a smoky fall whiskey cocktail is the perfect accompaniment.  Try Maldon Salt if you’ve never had it. But watch out, you’ll be hooked. (And it’s pricey!)

Radishes with butter and salt is classically french, isn’t it? It’s not for everyone, but I love it. So simple and great with cocktails. Perhaps a pre-Thanksgiving dinner snack for the cooks? The creaminess of the butter cuts the spicy edge of the radish and a smoky fall whiskey cocktail is the perfect accompaniment. Try Maldon Salt if you’ve never had it. But watch out, you’ll be hooked. (And it’s pricey!)

Rainbow Chard Pineapple Smoothie Recipe    Ingredients:    3 cups loosely-packed rainbow chard leaves (stems removed)  2 bananas, frozen  1/2 cup orange or pineapple juice  1 Tbsp. ground flax seed  1 cup ice

Rainbow Chard Pineapple Smoothie

Rainbow Chard Pineapple Smoothie Recipe Ingredients: 3 cups loosely-packed rainbow chard leaves (stems removed) 2 bananas, frozen 1/2 cup orange or pineapple juice 1 Tbsp. ground flax seed 1 cup ice

[recipe] Watermelon Salad: "Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (about five pieces, or however many you fancy!), followed by a layer of finely chopped mint, basil (approx 1/4 cup each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind)."

The Forest Feast: Watermelon Salad

[recipe] Watermelon Salad: "Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (about five pieces, or however many you fancy!), followed by a layer of finely chopped mint, basil (approx 1/4 cup each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind)."

Mint Pesto Potato Salad: amazing.  Tastes like summer.  New favorite potato salad recipe.

Mint Pesto Potato Salad: amazing. Tastes like summer. New favorite potato salad recipe.

A Taste of Erin Gleeson Food Photography | Abduzeedo Design Inspiration & Tutorials

A Taste of Erin Gleeson Food Photography | Abduzeedo Design Inspiration & Tutorials

sweet potato ricotta gnocchi with buttermilk mornay, fresh figs, & pancetta by Beth Kirby | {local milk}, via Flickr

ricotta & sweet potato gnocchi with buttermilk mornay, fresh figs, and pancetta

sweet potato ricotta gnocchi with buttermilk mornay, fresh figs, & pancetta by Beth Kirby | {local milk}, via Flickr

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