Thursday, November 20, 2014

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:

Visit the Novel Bakers for enchanted excursions into the forest:

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

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  1. Both the tart and the caprese look so tempting! My contribution this week includes butternut squash too. Your photos are lovely, as always!

  2. The recipes you chose from the book would have been my choices too~ asparagus tart is one of my favorites and next time there will be pine nuts! I can't wait to try the butternut caprese salad, it sounds like heaven, and I get so excited when I find the squash already cubed because that is the hard part to me~ Thanks so much for sharing this special book, I am putting it on my list for Santa :)

  3. Thanks so much for being such a loyal host, dear one.
    Your presentation of these amazing foods is awesome.

  4. I love the caprese salad!!! And today I'm linking up a butternut squash soup - I just discovered and starting cooking with them for about a year!

  5. so gorgeous, so tasty, so twins! we both were drawn to the same foods :-) i am going to be exceptional fast right now, i have a party starting in an hour, i just needed to check a recipe and thought i wonder if you already shared the next batch. LOVED this cookbook, love seeing your adult fur family too, next you need to braid their manes with leaves and forest fronds, perhaps you can hang a wreath of them for xmas becasue they are gorgeous and need to be included ALWAYS! ok catch up with you later, i made the pom/persimmon salad again for the party, its just so pretty and glistening not to be shared with company~ tanks so much for playing i know you and i both LOVED this book!

  6. I am loving that gorgeous asparagus tart. Very sophisticated and so is the butternut caprise. Thanks for hosting. I hope you and your family have a glorious Thanksgiving.

  7. Mmmm the butternut caprese salad and the asparagus tart would make a lovely meal. I love the colors together! Thanks for hosting, Michael Lee and Happy Thanksgiving to you and your family.

  8. What a great book! Thanks for hosting!

  9. I'll have the asparagus tart! My book is scheduled to arrive tomorrow. I'm eager to try some of these recipes. We seem to eat more vegetarian dishes the older we get. ;-)
    Your horses are handsome. Thanks for including them.

  10. I love butternut squash too Michael! I have to laugh, when the boys were babies I couldn't spoon it into their mouths fast enough, now they won't touch it, they're really missing out... Both of your goodies sound great:@)

  11. Whenever I come here to comment, I become mesmerized with your beautiful photos and almost forget to comment. LOL I've had the cookbook for about a month now, and it has gorgeous photos. The watermelon radish salad was good. I have two butternut squash that the CSA farm just gave us in our Thanksgiving veggie box. I'll be making your beautiful salad.

  12. New here for the party. Back to blogging after a LOOOONG break. What amazing ideas here. Such a lovely blog. Thanks for hosting.

  13. That cookbook looks amazing, both dishes sound wonderful!!! Thanks for hosting.

  14. I am ordering Erin's book after this fun week with you gals.
    You have done a marvelous job styling and cooking and sharing with us. It has been a delightful week.
    Our family loves asparagus and your tart is soo pretty! Very impressive. We love butternut squash too and I agree with Jenna I look for it already cubed in the package. Costco sells Del Monte brand and it is delicious. Not sure why this feature is seasonal. They sell butternut squash all year. Sounds like some of the grocery stores need to listen up and provide the cut up squash all year round.
    Your photos are just lovely. It is hard to photograph food.Thanks for hosting Foodie Friday.

  15. What a delicious ending and finale to the week! We loved the Butternut Caprese and the combination of flavors. Your asparagus tart is a thing of beauty with its puffed and flaky shell. I love that you included your equine companions, what beauties! It was a fun to feast with you this week and thanks so much for adding my links, We rolled in late last night and leave again Wednesday for Thanksgiving with family. Wishing everyone at Rattlebridge Farm a Happy & Delicious Thanksgiving! ♥