Foodie Friday in the Forest

The Novel Bakers 

present the third and final day of

A Forest Feast by Erin Gleeson.

This cookbook helped me discover a marvelous thing ...

Butternut Squash.

Oh, I was a squash Philistine. I don't think my mother fed me the squash because

baby food probably hadn't been invented back then. But it's never too late to try something new.

They remind me of oven baked potatoes--minus the calories. While this squash does have a hearty share of carbohydrates, they're good for you.

Step 1: Peel and cube 1 butternut squash. Toss with olive oil, salt, and pepper. Roast at 425 degrees F for 25-30 minutes. 

Step 2: Combine cubes with 1 c. cherry tomatoes (sliced), 1 avocado (cubed), 1 c smoked mozzarella (cubed), and 1/2 cup basil, chopped.

Step 3: Dress with olive oil, balsamic vinegar, salt, and pepper.

I also made an asparagus tart. 

The addition of pine nuts added texture, and the herbs gave it a little zing.

Asparagus Tart

Defrost 1 frozen puff pastry sheet. Roll  out and place in a greased pan. "Pinch

edges up to make a crust." Spread a thin layer of soft Brie over the bottom. Beat 1 egg and pour it

over the cheese. Add 15 raw asparagus stalks. Sprinkle with 2 T pine nuts, 2 T capers, 1/2 t garlic powder, 1/2 t dried Italian herbs and salt/pepper to taste. Bake 375 degrees F for 20 minutes.

Previous Recipes from The Forest Feast:

Persimmon-Pomegranate Salad on Day 1

5 Simple, Sublime Appetizers on Day 2

Visit the Novel Bakers for enchanted excursions into the forest:

Jain at ...a quiet life  and Mary at Home Is Where the Boat Is.

For more inspiration, visit A Forest Feast on the NB's Pinterest Board.



Note: The Forest Feast is a book from my personal collection. This is not a compensated review--just playtime with the Novel Bakers and joyful sharing of a great cookbook.



The $100 Williams-Sonoma Giveaway ends tomorrow at midnight (Nov 21st) CST.
Click for details.

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read an UPDATED guide to this linky party HERE.

f you'd like to share your food photos with a larger community, you are welcome to join the Pinterest foodie board, Top Food Bloggers.  Send me a message @ Pinterest if you'd like to join.

The Foodie Friday Link Party

Stay warm this weekend.

Social Bookmarking