Green Soup

Leafy greens are very important to a healthy diet, eye health (as my optometrist always tells me) in particular. I happen to love leafy greens, but not everyone does. In cases like this, perhaps the answer is to drink them. This recipe for Green Soup comes from Abrams' new book by Erin Gleason, The Forest Feast Road Trip. The soup is light and delicate with a pleasant taste, and is a quite engaging shade of green.

Green Soup
From The Forest Feast Road Trip

3 medium onions, chopped
3 cloves garlic, sliced
3 T. butter
Salt and pepper
4 c. vegetable broth
2 russet potatoes, cubed (no need to peel)
3 handfuls fresh greens*

In a large pot over medium heat melt butter; sauté onions and garlic with salt and pepper to taste. Add vegetable broth and potatoes. Bring to a boil and then simmer 10 minutes or until potatoes are fork tender. Add greens. Turn off the heat and stir to wilt, and then blend in the pot using an immersion blender. Add more broth if needed to reach desired consistency.

Garnish with chopped scallions, yogurt or sour cream, a few greens pan-fried in butter or olive oil, salt and pepper.

*Feel free to use up whatever greens you have on hand. The author likes a mix of spinach, arugula, and lettuce. I used kale, baby spinach, and chard.

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 Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022.

 

Walnut Enchiladas

 I have been spending a good bit of time with Abrams new release, The Forest Feast Road Trip cookbook. I find the recipes in this book to be quite intriguing. I was looking for something unique to fix for Cinco de Mayo when I came across this one for walnut enchiladas. Truthfully, I could not imagine how these would be any good. Also truthfully, they are amazing! I topped mine with sour cream and salsa verde. Next time when I make them, and there will be a next time, I’m going to stir a little cumin and cilantro into the walnut mixture.  I think I’m also going to try this with portobello mushrooms to give it a meatier taste rather than the more subtle button mushrooms that I did use. That said, these were very good as written.

Walnut Enchiladas
From The Forest Feast Road Trip

1-2 T. olive oil
Pinch of salt
1 c. mushrooms, chopped
1 red onion, diced
¾ c. unsalted walnuts, chopped
1 15-oz. can black beans, drained
8 corn tortillas
1 16-oz. jar enchilada sauce
1 c. grated cheddar cheese

Preheat oven to 375°F.

In a medium skillet over medium low heat, sauté mushrooms and onion in olive oil with a pinch of salt for 8-10 minutes. Stir in walnuts and beans, heating through.

Spray a 12” x 7” casserole dish with PAM. Pour half of the can of enchilada sauce into the bottom of the casserole dish. Warm the tortillas in a skillet or over a low flame, and immediately begin filling each with the mixture (I used a cookie scoop for this), roll them, and place them seem side down into the dish. Pour any leftover filling over the top, along with the remaining enchilada sauce. Scatter cheddar cheese overall, and bake for 20 to 25 minutes.

 

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Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022.

The Forest Feast Mediterranean, reviewed

In the interest of full disclosure, I am a fan of the books of Erin Gleeson. Before I even opened her latest, The Forest Feast Mediterranean, I knew that I would love it. I wasn’t wrong; I think this is her best yet.

Opening one of her books, if you’ve yet to do so, is a beautiful experience. Her offerings differ from the average cookbook due to the informal, artistic, journal-type treatment. The reader feels as if they are taking a peek into her life by way of her diary.

The main font is fun and casual, the art is simple, but effective, the photos colorful and mouthwatering. All of this combines for a visual treat, and memorable cookbook experience.

Taking this Mediterranean trip with Gleeson and her family is like taking a trip of your own. You join them on this once-in-a-lifetime journey, feeling as though you are there. You get to taste the local cuisine, but more than that, get to make it yourself.

The Snacks and Small Plates chapters were my favorites. They reminded me of all of the wonderful treats that would accompany the cocktails that Jim and I would order at the outdoor drinking establishments when we were in Italy. I love snacks that don’t call for anything more than pantry staples, particularly those that go together in a hurry, and are well received. In which case, I loved the Sauces, Dressed-Up Olives, Garlic Deviled Egg Skewers, and Stuffed Cherry Peppers; I was also intrigued by the Gin and Tonic Bar.

The Small Plates that turned my head included Grilled Vegetable and Cheese Platter, Baked Provolone, Mushroom-Shallot Toast, Broccolini Stuffed Flatbread, and Spinach-Rice Pie. I anticipate having a wonderful time with this cookbook, and given the chance, you will too. Take the journey of culinary excellence. There is something here for everyone.

Disclaimer: I received a complimentary copy of this book from Abrams Publishing Company as part of being a member of #AbramsDinnerParty.

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