vegetarian

Julie Deily

Fajita-Style Quesadillas

Fajita-Style Quesadillas | Delish Dish

Do you love fajitas AND quesadillas as much as I do? When I saw these fajita-style quesadillas on the BHG site, they went on my to do list. Why? Because when it comes to quesadillas, I’m like a 4-year old. I make just plain cheese ones or maybe cheese and leftover taco meat. Good but sometimes a little boring.

In come these wonderful cheesy wonderful quesadillas!

Fajita-Style Quesadillas | Delish Dish

Get everything all chopped up and ready to go.

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Erin Gleeson

Let’s Party: Watermelon Bites

Inspired by this BHG Watermelon Salad, I decided to make an appetizer version perfect for an outdoor summer gathering. Just stack cubes of feta and watermelon on a toothpick with a leaf of fresh mint! Simple, refreshing and delicious. Summer in a bite!

Try to cut the feta and watermelon cubes the same size:

You can mix up the order of the 3 items however you like! However, for thin toothpicks I prefer to put the feta on the bottom as I think it keeps the items from falling off the tooth pick. This could also be served as a salad skewer by putting about 3 watermelon cubes, 3 feta cubes and mint leaves on a longer kebab stick.

I served them at a party recently and they were a hit:

The recipe for these watermelon bites was based on the ingredients in this Watermelon Salad. Happy summer entertaining!

By Erin Gleeson for The Forest Feast, a food blog and cookbook inspired by living in a cabin in the woods in California.

 

 


Kelly Senyei

Italian Fruit Salad

Kick up a classic summer side dish with this quick and easy recipe for Italian Fruit Salad paired with buttery pound cake croutons.

The official first day of summer may still be a few weeks away, but I’ve decided to get a headstart on my lineup of warm weather side dishes, beginning with this fresh and flavorful Italian Fruit Salad.

The classic dish gets a welcome update thanks to a tangy balsamic dressing, but I couldn’t let the deliciousness stop there. I’ve added an indulgent twist to this summer salad in the form of toasted pound cake croutons. Intrigued? Read on for the recipe!

There are no rules when it comes to mixing and matching the components of fruit salad, so feel free to use whatever fruit you have on hand or that is nearing its peak in terms of ripeness. I’ve added blackberries to the original fruit salad recipe, however raspberries, strawberries or even pomegranate seeds would be welcome additions to pair with the fresh basil.

Italian Fruit Salad

And this is when the dish goes from a basic fruit salad to a taste bud-bursting dessert. Cue the pound cake croutons! Here’s the setup:

  • Dice your favorite homemade or store-bought pound cake into 1-inch cubes
  • Heat a large skillet over medium heat and add 3 tablespoons of unsalted butter
  • Once the butter has melted, add 2 cups of the croutons to the pan, tossing to combine
  • Transfer the croutons to a parchment paper-lined baking sheet and bake them at 375ºF for 8 to 10 minutes until they’re golden brown and toasted

All that’s left to do is add the croutons to the bowl of fruit, drizzle on the balsamic vinegar and honey, then toss, dish out and dig in!

Are you ready to give your fruit salad a dessert-inspired makeover? Then grab the pound cake and preheat your oven for Italian Fruit Salad.

- Kelly Senyei, Just a Taste


Erin Gleeson

Let’s Party: Curly Kale and Curly Pasta Salad

I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.

I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.

Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.

This dish is great served warm or at room temperature, and is easily made ahead.

For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!

Recipe adaptation and photos by Erin Gleeson for The Forest Feast, a cookbook and food blog inspired by living in a cabin in the woods. 


Erin Gleeson

Kale Caesar Salad + The Forest Feast Cookbook Giveaway

My new cookbook, The Forest Feast, just came out and we are doing a GIVEAWAY!

A couple years ago, my husband and I left New York City for a cabin in the woods in Northern California. I had worked as a freelance food photographer in New York, so being in California meant starting over in a way. I decided I needed a new portfolio so I set out to create one at our new cabin, by cooking and shooting with local produce outside amongst the forest. This became my blog, The Forest Feast, and now this cookbook! The book is unique because it’s an art book/cookbook blend. The recipes are displayed visually so there’s not a lot of text to read through. Instead, my own handwriting, photography and watercolor illustrations guide you through the steps. The book features 100 vegetarian recipes that are super simple- most have fewer than 5 ingredients and are easy enough for a weeknight, yet unique enough for entertaining. For a little preview, watch my book trailer, HERE.

Below is one of my favorite recipes from the book. I make it often for dinner parties and it’s a hit! The dressing is super garlicky and the polenta “croutons” make it filling.

Photos and Recipe by Erin Gleeson for The Forest Feast cookbook.

As I mentioned earlier, BHG and I are giving away a couple of copies of The Forest Feast cookbook! To enter to win one of 5 copies of The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, tell us below: “What is your favorite way to use kale?”.  For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the tweet marked with the hashtag #BHGForestFeast. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.

Note: This contest has ended.

Our winners for the blog comments were  Allie who said “Making a simple kale salad…”, Carol who loves “Kale chips,” and  Alex who said “A wilted kale salad and sauteed with quinoa and sweet potato.”

Good luck and Happy Cooking!

 


Erin Gleeson

Let’s Party: Roasted Rosemary Potato Salad

This dish is a great one for entertaining because it can be served hot or at room temperature, and it can easily be made ahead. I love the addition of the balsamic and pine nuts – makes it feel a little different (and a little lighter!) than your average potato salad. I modified the original recipe just a little and didn’t include bell pepper, but it’s a great alternate addition. I also added an extra onion to mine because I love them so much.

 

Just chop everything into cubes and roast:

I picked the rosemary from our bush out back!

It was foggy while I was shooting this dish (perfect for photographing outside!), and I couldn’t resist this shot on the deck:

For the full recipe, click here. Enjoy!

Photos & lettering by Erin Gleeson of The Forest Feast.