5 months ago

Foragers, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves…who knew!? Most of the ones he pointed our were types of Russula mushrooms. For this Mushroom Quinoa Risotto recipe I used Oyster mushrooms. As always, forage with an expert and use an identification book. Happy hunting!

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5 months ago


If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy!

by Erin Gleeson for The Forest Feast

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Little balls of goat cheese can be rolled in almost anything! Nuts, dried fruit, herbs, lemon or orange zest…they are delicious little bites with a cocktail, and also tasty (and pretty) on top of salads. Enjoy!

By Erin Gleeson for The Forest Feast

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5 months ago

Figs and peppered honey is a perfect happy hour treat with wine or a cocktail. So easy and delicious!

Figs and peppered honey is a perfect happy hour treat with wine or a cocktail. So easy and delicious!

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Bacon & Basil Wrapped Dates! I have made these with real bacon, turkey bacon & veggie bacon. All are good (but real is the best!). Wrapping it in a fresh basil leaf after baking makes it feel a little less indulgent and a little more delish!

By Erin Gleeson for The Forest Feast

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Henry Hargreaves + Caitlin Levin - FOOD MAPS

typography by Sarit Melmed

These food maps created by stylist Caitlin Levin and photographer and former model Henry Hargreaves originally were inspired by a passion for travel. Exploring new places through the food you eat is often a portal to the cultural complexities of that place.

"In this series we have taken many of the iconic foods of countries and continents and turned them into physical maps. While we know that tomatoes originally came from the Andes in South America,  Italy has become the tomato king. These maps show how food has traveled the globe - transforming and becoming a part of the cultural identity of that place. Who doesn’t know the saying "throw some shrimp on the barbie" and not think of Australia? Who goes to France without eating bread and cheese?  And who makes a Brazilian caipirinha without a fistful of limes?

These maps are a playful representation of our interpretation of food from around the world, painstakingly created with real unadulterated food. This project speaks to the universality of how food unites people, brings us together and starts conversation -  just as we hope these beautiful maps will do too.”

[more Henry Hargreaves + Caitlin Levin | art project found at Co.Design]

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6 months ago

Woah! Laura broke out of the studio and hit the streets in our extra special NOT LIVE season finale. Come along for the ride in our first-ever California road trip. FULL RECIPE BELOW

Citrus Salad Recipe:

INGREDIENTS
2 bunches of watercress
2 oranges
1 bunch mint
1 bunch basil
1 avocado

dressing:
¼ cup olive oil
2 T orange juice
1 T lemon juice
1-2 small shallots, minced
salt and pepper

PROCESS
- Cut up veggies and herbs.
- Combine dressing ingredients in a mason jar and shake.
- Dress salad.

BENEFITS
-Vitamin C
-Good Source of Manganese
-Helps keep bones healthy


Director: Eric Slatkin
Producer: Emily Mraz
Starring: Laura Miller
DP’s: Eric Slatkin / Ramy Romany / Chris Low
Sound: Justin Gay
PA: Jamie Dore
Editor: Jacob Metiva
Recipes by: Laura Miller
For more info on Laura visit:
http://sidesaddlekitchen.com

keep up with Laura at:
http://instagram.com/sidesaddlekitchen

(Source: youtube.com)

8 months ago 8 months ago 9 months ago

Bomb Pop Shots
1/3 oz Sprite
1/3 oz lemon vodka
2/3 oz blue Curacao
2/3 oz grenadine
ice
Mix the vodka and Sprite in a shaker with some ice to chill it.Strain into glass. Using a bar spoon, very slowly pour the blue Curacao to layer it. Next add the grenadine by pouring it slowly into the glass right on the edge so it sinks to the bottom.

Bomb Pop Shots

1/3 oz Sprite

1/3 oz lemon vodka

2/3 oz blue Curacao

2/3 oz grenadine

ice

Mix the vodka and Sprite in a shaker with some ice to chill it.Strain into glass. Using a bar spoon, very slowly pour the blue Curacao to layer it. Next add the grenadine by pouring it slowly into the glass right on the edge so it sinks to the bottom.

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Chalk Board theme