When I am rushing to get things ready for a dinner party, I often want to make a couple sides that can be served at room temperature to save oven space and time at the last minute. I adapted this BHG broccoli recipe by adding chickpeas and feta – it’s a super easy (and very tasty) vegetarian side. I prefer my broccoli roasted because I love the crispy edges- I could eat this stuff like popcorn (well, almost!)
Roasted Broccoli with Chickpeas and Feta
- 1 pound broccoli, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/4 teaspoon coarse sea salt
- 1 (15 oz.) can of chickpeas (a.k.a. garbanzo beans)
- 1/2c crumbled feta
1.) Lay your broccoli florets on a baking sheet. Drizzle with 2 T of the olive oil and a pinch of sea salt. Roast at 450 degrees F for 10 to 15 minutes, until the edges become slightly brown and crispy.
2.) Let the broccoli cool for 5 minutes then combine in a bowl with the feta, drained chickpeas and remaining 1 T olive oil. Toss and salt to taste. Serve warm or at room temperature.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.
- 1 5 1/4 ounce package tabbouleh (wheat salad) mix
- 1 cup boiling water
- 1 1/2 cups chopped tomato
- 1 cup chopped yellow, red, and/or green sweet pepper
- 1/2 cup sliced green onions
- 1/2 cup snipped fresh parsley
- 1/2 cup snipped fresh mint
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- endive leaves
1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.
2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.
3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
In Northern California at The Forest Feast, I am getting oodles of beets in my weekly CSA box! But no matter where you happen to live, it’s likely that beets are available at your local farmers market during the winter. My favorite way to cook these vibrant little gems is to roast them until slightly crispy, with herbs, olive oil, salt and pepper. I started with this recipe for Roasted Beets and modified it a bit, adding rosemary. It makes a great side dish during these cold weather months!
Roasted Rosemary Beets
- 6 medium beets
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. Scrub beets; trim off stem and root ends. If desired, peel (I don’t bother).
2. Place beets in a 13x9x2-inch baking pan. In a small bowl combine olive oil, rosemary, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
3. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender.
4. Makes 6 servings.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook.