Category Archives: recipes

roasted butternut soup with parmesan cream

November 11, 2015

roasted butternut soup with parmesan cream // forage + fodder

fall is finally here! and it’s not just a fleeting cold front, it’s actual cool, crisp air that’s here to stay! the arrival of fall is always celebrated in our home with a big ol’ pot of chicken and dumplings. so once those shenanigans are out of the way, i basically just crave soup and pjs on the daily. the arrival of gloomy weather and early sunsets also makes me lazy as ever, so this roasted butternut soup recipe is quickly becoming a new favorite. this recipe needs to be on your weekly menu folks, because it’s delicious, and so incredibly easy to make. plus, prep only requires a cutting board, one pot, and one baking sheet, which makes for a quick cleanup, so you can get back to binge watching broad city…(i’m not alone in this right?)

recipes featuring seasonal produce are the best because you don’t have to add much additional flavor or seasoning; let the squash speak for itself people. by roasting the squash, garlic, and onion beforehand the finished product is savory and hearty. as far as the parmesan cream for this recipe, do yourself a favor and double ingredients, then use the extra sauce (plus some garlic) for a delicious fettuccine alfredo later in the week.

roasted butternut soup with parmesan cream // forage + fodder

roasted butternut soup with parmesan cream

1 medium sized butternut squash

1 small onion, peeled & halved

3 garlic cloves, peeled

1/4 to 1/2 cup water

pomegranate seeds & fresh sage leaves (optional)

parmesan cream

1 cup heavy whipping cream

3 tbls butter

1 1/2 c freshly grated parmesan cheese

salt & pepper to taste

preheat oven to 400 degrees. cut butternut squash in half lengthwise and place on a parchment lined baking sheet with the rind down. drizzle each half with olive oil and sprinkle with a touch of sea salt. depending on the size of your squash, roast between 25-40 minutes. squash is ready when it can be easily pierced with a fork all over.

while squash is baking, peel and chop the onion in half. when squash is fully cooked, remove from pan and set aside to cool. place onion and garlic cloves on the same hot pan and drizzle with olive oil. roast for approximately 20 minutes. keep an eye on the garlic cloves as they won’t take as long to roast, so once slightly browned, remove from oven.

once butternut squash is cool enough to touch, use a spoon to scrape out the squash from the rind. place squash, roasted onion and garlic, and 1/4 water in a vitamix (or blender) and blend until desired smoothness. add only water to allow the mixture to blend.

in a small sauce pan, bring whipping cream and butter to a light boil and whisk in parmesan cheese. allow to simmer until ingredients are combined and sauce starts to thicken slightly. add salt and pepper to taste and remove from heat. this sauce can be swirled into your soup, or combined completely to add a richer flavor.

serve each bowl with a portion of soup and a swirl of parmesan cream. garnish with fresh pomegranate seeds, pepitas or crispy sage leaves.

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roasted beet smoothie recipe

October 5, 2015

roasted beet smoothie // forage + fodder

this is probably one of my very favorite smoothies because it’s perfect for this odd transition weather in texas when we’re all craving fall flavors but left with the reality of 80 degree days. it’s got great detoxifying quality and tastes delicious.  dates are the secret weapon in my more decadent smoothies because they add a flavor almost resembling chocolate, but it’s important to blend the dates really well, due to the their tough skin. i like to let the beet be the hero of this recipe, but if you’re not as fond of beets as i am, feel free to add in more cherries or perhaps some strawberries to sweeten it up a bit. i like to buy several beets and roast them all in advance, since they take so long both to cook and to cool. stay tuned for another smoothie creation featuring golden beets!

roasted beet smoothie

small handful of pecan halves (8-10)

1 tsp chia seeds

1/2 cup coconut milk

1 date, pitted

1 small roasted beet, cooled & skinned

8-10 frozen cherries

10 ice cubes

dash of cinnamon and turmeric

place first four ingredients in vitamix (or blender) and blend until smooth. add remaining ingredients and blend until ice has completely combined with the other ingredients. if smoothie is thicker than you’d like, add a touch more coconut milk and blend again.

rooibos mint tea (two ways) // frvrlnd collaboration

May 19, 2015

rooibos mint iced tea // forage + fodder & frvrld

summer is upon us y’all. so what better time to share this recent collaboration with frvrlnd, olive + rye, and katie jameson photography? when rowen, the woodworker and muse behind frvrlnd, a curated collection of handmade small-batch goods, approached julie and i about creating a few simple recipes for her summer product line, we got right to work.

a typical austin summer brings lots of sunshine (and humidity), so we wanted to create something refreshing and simple to enjoy on the porch with friends. thus we bring you rooibos mint tea two ways! one served on ice with a few bubbles and the other a boozy but easy to sip bourbon cocktail. both drinks share a handful of simple ingredients, and are perfect for your next backyard gathering.

rooibos mint iced tea // forage + fodder & frvrlndrooibos mint iced tea // forage + fodder & frvrlndIMG_9293rooibos mint iced tea // forage + fodder & frvrlnd

this collaboration also gave me an opportunity to test out frvrlnd’ summer product line and i’m completely smitten. frvrlnd muddlers are beautiful, but more importantly, functional, and don’t even get me started on these ambrosia maple boards.

rooibos mint iced tea // forage + fodder & frvrlndIMG_9308

i’m a sucker for prep bowls, so i instantly fell for her scoop collection, which features a variety of sizes and shapes. and all of her products are handmade, so each item is unique and created with care.

rooibos mint iced tea // forage + fodder & frvrlndrooibos mint iced tea // forage + fodder & frvrlnd

rooibos + mint iced tea

5 tsp of loose rooibos tea
24 oz water
25 mint leaves
2 oz simple syrup
lemon, thinly sliced into rounds

chilled club soda

using a linen tea bag or wire mesh tea infuser, steep the tea in water that’s just off the boil until it reaches your desired strength. you’ll want it to be stronger than normal, so 5-10 minutes should be about right. muddle your fresh mint leaves until crushed and add to the steeping tea. in a small pitcher, combine the simple syrup and strained tea & crushed mint mixture, and stir well until combined. fill each glass with ice, leaving room for two lemon slices per glass and split the tea mixture evenly between the glasses. top off with chilled club soda and enjoy. makes four delicious glasses.

rooibos mint iced tea // forage + fodder & frvrlnd

rooibos tea + bourbon cocktail

(makes 2 cocktails)

1 tsp of sugar
10 mint leaves
4 tsp of loose rooibos tea
4 oz hot water

4 oz of bourbon (we used buffalo trace)

using a linen tea bag or tea infuser, steep the tea in boiling hot water. allow to steep for 4-7 minutes, you’ll want the tea to be strong but not too bitter. while the tea is steeping, combine mint and sugar In a cocktail shaker or flat-bottomed cocktail mixing glass. muddle until mint is thoroughly crushed and combined with sugar. once the tea has steeped to desired strength measure out 4 ounces into the shaker (be careful, it might be hot!) and add bourbon. fill shaker with ice and stir until the cocktail is jet cold. double strain the mixture into two cocktail glasses and garnish with lemon peel and mint sprig. enjoy!

this drink would also be wonderful served on ice. Just combine and stir all ingredients without the ice in the shaker and pour into a highball glass filled with ice.

scoops + boards: frvrlnd // cocktail recipe: olive + rye // photos: katie jameson photography 

lemon + thyme fruit galettes & a tasty lillet cocktail

February 13, 2015

galette 2

looking for a last minute treat for the weekend? whether you’re celebrating valentine’s day or just enjoying saturday – celebrating your boo, your bestie, or simply how awesome you are, these lemon thyme fruit galettes are where it’s at y’all. love is all about finding your perfect pair, so naturally, julie of olive + rye, created this sparkling gin + lillet cocktail to sip alongside these beauties.

the mister and i had our first date on february 7th so we’ve never really been in the habit of celebrating valentine’s day. it’s no secret that i’m a fan of date nights at home, but for this year’s anniversary (celebrating 9 years since our first date, woah) we took an afternoon for a progressive lunch, starting at hillside farmacy and ending with beignets and coffee at épicerie. so tomorrow we’ll be laying low at home, starting with breakfast in bed with these galettes and cooking up a nice dinner with my parents later that night. how do you celebrate valentine’s day?

lemon thyme fruit galettes // forage + fodderlemon thyme fruit galettes // forage + fodder

keeping with our style of simplicity, these recipes are easy, even if you’re new to baking. the best part is you can make a batch of dough, and fill it with any fruit your heart desires. i couldn’t choose, so i made an assortment. the peach was my absolute favorite. if you’re a fan of tartness, then the raspberry galette is right up your alley. i can only do so much tartness, so if i made the raspberry again, i’d probably add a layer of whipped cream on top to cut the flavor a little. other great options are figs, strawberries, apples – really the skies the limit!

lillet cocktail 1lemon thyme fruit galettes // forage + fodder

lemon thyme fruit galettes

2 cups all- purpose flour
1/2 ts salt
13 tbs (aka 1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tbs Greek yogurt
1 tbs white wine vinegar
juice of 1/2 a lemon
3/4 ts lemon zest
2 thyme sprigs, washed with stems removed
1/4 cup ice water
thinly sliced fruit of your choice (we used peaches and pears)
washed fruit of your choice (raspberries, blackberries, or blueberries)
1 egg, beaten with 1 tablespoon water, for egg wash
honey (optional)

lemon thyme dough

combine flour, salt, and butter, using a food processor or your fingertips, until the flour mixture has the texture of uncooked couscous. in a small dish, whisk together the sour cream, vinegar, lemon juice, zest, thyme and water, and combine it with the butter-flour mixture. using a spatula, stir until a craggy dough forms. knead the dough into a large ball while still in the bowl. pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour (it can last up to 2 days). recipe makes enough dough for six small galettes or 2 large ones.

galette assembly

preheat oven to 400 degrees and line a baking sheet or pizza stone with parchment paper and set aside. in a small bowl, whisk together egg and water. on a well floured surface (i use my counter), separate and roll the chilled dough into a 6-inch circles, and transfer dough to the lined baking sheet. leaving a 2-inch border, either spread the berries or lay the fruit slices evenly over dough. fold over the edges of dough, so that each fold overlaps the previous one. using a basting brush, coat each fold before making the next one, being sure to pinch the overlapping dough together so that it seals.if you want to sweeten your galette, drizzle a little bit of honey over the top before baking.

dough recipe adapted from here.


sparkling gin + lillet cocktail

1.5 oz gin
1 oz lillet blanc
.5 oz thyme simple syrup
cava (or any sparkling wine / champagne)

place gin, lillet blanc, and thyme simple syrup in a mixing glass. top with ice and stir until jet cold. strain mixture into a champagne flute. top with cava and garnish with a sprig of thyme.

roasted squash + carrot soup for whiskey + honey

November 12, 2014

roasted squash + carrot soup // forage + fodderi recently created a roasted butternut squash + carrot soup for the whiskey + honey journal. never heard of them? well then you’re in for a treat. whiskey + honey is a seattle/austin based, family run, and home to a careful curation of vintage goods and wares. if you want to learn more, follow them on instagram and keep an eye out for their weekly sales.

roasted squash + carrot soup // forage + fodderroasted squash + carrot soup // forage + fodderroasted squash + carrot soup // forage + fodder

visit their site for the full recipe!

blackberry thyme crepe stack

October 23, 2014

blackberry thyme crepe stack // forage + fodder

so if there’s anything you should know about me, it’s that i often get on what i call a ‘crepe kick’ during which i’ll make every variety of crepe under the sun. i’ve got a savory crepe combination headed your way in a few weeks, but why not start off with something sweet shall we?

this blackberry thyme crepe stack is surprisingly light and not overly sweet. it’s also a very versatile recipe. not feeling whipped cream? substitute mascarpone, ricotta, or a buttercream icing. personally we didn’t want this to be too sweet so we layered in a basic no frills whipping cream. again, if you want to sweeten it up a bit, add some vanilla or honey to your cream before whipping it.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

if a blackberry thyme sauce is a little bit too hands on for you, this stack would be just as delicious dusted with cinnamon and sugar, or paired with powdered sugar, honey and a spritz or two of lemon juice. if you haven’t figured it out yet, we’re encouraging you to be a champion of your own taste! figure out what you like, and tweak our recipes accordingly.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

blackberry thyme crepe stack

 crepe recipe

4 tbs butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour
few pinches of salt
a few shakes of cinnamon
4 tablespoons honey

mix all ingredients by hand with a whisk, or keep it easy by mixing it in your vitamix on level 1. the batter can also be made ahead of time and stored in the fridge. lightly butter a medium sized pan on medium/high heat and pour in about 1/4 cup of batter. you’ll want to tilt the pan to get a nice even thin coat of batter. cook for about 2 minutes until the top side has set and then flip and cook for about 10-15 more seconds. crepes can be stacked on a paper towel-lined plate until ready to eat. if you wrap them well they’ll keep in the fridge for about 2 days.

blackberry + thyme sauce

6 oz blackberries
1-2 tbs brown sugar (to taste)
1/2 c water
1 sprig of fresh thyme
1 oz cognac

bring blackberries, brown sugar, water, and fresh thyme to a light boil in a sauce pan. crush berries in the pan to release more juice and flavor using the back of a spoon or a cocktail muddler. lower heat and add cognac (or brandy) and continue to cook at a low simmer for about 5 minutes. at this point taste your sauce and see if it fits your desired flavor. you may decide to add more thyme or sweeten it with sugar or honey. remove pan from heat and allow to cool. remove thyme, and transfer sauce to vitamix (or blender). blend until smooth and store in a sealed container in the fridge to cool.

whipped cream

it’s best to wait to make your whipped cream until right before you assemble your crepe stack. using an electric mixer, whip 8 oz of heavy whipping cream until stiff peaks form. we prefer the subtle sweetness of the cream on it’s own, but you can always add vanilla extract or a little bit of powdered sugar if you’d like to sweeten up your whipped cream.

crepe stack assembly

on a cake plate or serving platter begin stacking your crepes with a thin layer of whipped cream between each crepe. if your crepes vary in size, be sure to layer the larger ones on the bottom of the stack. crepes should be room temperature so that the whipped cream will hold them together and not melt under the heat. once your crepe stack is assembled, dust with powdered sugar and pour your blackberry + thyme sauce over the top, allowing it to drip down over the edges.

crepe recipe slightly adapted from here.

roasted spaghetti squash // two ways

October 10, 2014

spaghetti squash two ways // forage + fodderthis is the time of year where we like to be very intentional about eating healthy, in anticipation of the onslaught of holiday casseroles, treats, and marathon snacking that are sure to ensue in the coming months. so our next few recipes will include lots of fresh produce and gut-friendly ingredients.

as you may know, we eat a lot of pasta in this family, but when we’re not in the mood to carbo-load, spaghetti squash is the next best thing. keeping our unpredictable weather in mind, we’re sharing roasted spaghetti squash two ways today – so you’re sure to be pleased whether you’re in flip flops or flannels.

for you warm weather folks, we recommend simply dressing your ‘pasta’ with olive oil, fresh herbs (we chose parsley), salt and pepper.

spaghetti squash two ways // forage + fodder

for those of you who want to bundle up with something a little more decadent, we’ve got a damn good ‘cream’ sauce for you. did i mention both of these recipes are completely vegan?

spaghetti squash two ways // forage + fodder

roasted spaghetti squash

1 spaghetti squash
1 tb olive oil

preheat your oven to 375 degrees and line a baking sheet with foil or parchment paper. cut your squash in half length wise and use a spoon to scoop out the seeds. place halves on the pan, cut side up, lightly brush with olive oil, and place in the oven. bake time will vary depending on your oven and the size of your squash, but on average they should take about 45 minutes. If a knife glides easily into the squash, then they are done.

spaghetti squash two ways // forage + fodder

spaghetti squash two ways // forage + fodder

remove from oven, and using a fork, scrape the squash lengthwise. it should shred easily and look similar to spaghetti. transfer to a bowl and toss with olive oil.

spaghetti squash two ways // forage + fodder

roasted garlic cashew cream sauce

1 cup raw, unsalted cashews
1-2 garlic cloves
1-2 thyme sprigs
juice of 1/4 a lemon
olive oil
sea salt & fresh black pepper

in your blender (or vitamix) soak your cashews by adding enough water to cover them by about 1 inch. ideally you want to soak them overnight, but if your crunched for time, a few hours will suffice. after soaking, drain the cashews and refill the blender with fresh water again to an inch over the cashews. blend until smooth. if your cream is more the consistency of a paste, just add a little water at a time to thin it.

slice and roast your garlic cloves in a pan with olive oil on low heat. Once garlic is golden brown, remove from pan and set aside on a paper towel. add your roasted garlic cloves, thyme (not the stem), lemon juice, and just a touch of olive oil to the cashew cream and blend on high until smooth. finish with sea salt and fresh pepper to taste.

the basics of cashew cream can be found here.

september juice recipe

September 6, 2014

september juice recipe // forage + fodder

september is a strange time in texas. by definition, this month signifies the start of cooler temps and long anticipated sweater weather, but it never quite looks like that here. this september juice recipe is refreshing enough for the 90 degree heat, but still has a hint of those savory fall flavors that we simply cannot wait to see.

september juice recipe // forage + fodder

september juice recipe // forage + fodder

i realize that most of the time my measurements are pretty subjective – a handful of this, a pinch of that, and that’s because our tastes are subjective too! we truly want to encourage y’all to play with flavors and amounts til you find what you love. isn’t that the whole point really? this is also the case with our september juice. it can be as sweet or as savory as you’d like. not a fan of pineapple? swap it with an apple or two. and the ginger amount is a mild suggestion that is easily palatable. if you love ginger, then really go for it! if parsley doesn’t do it for you, try some fresh mint in it’s place.

september juice recipe // forage + fodder

september juice recipe

1 small pineapple

12 carrots

2″ piece of fresh ginger, peeled

2 handfuls of fresh parsley

quarter and core your pineapple, and be sure to rinse all of the produce before processing through your juicer. we recommend starting with the pineapple and carrots, and then adding the ginger and parsley to taste. juice what we recommend, taste, and see if you want more of that flavor. other than that, juice it, stir it, and enjoy!

*makes 1-2 quarts because we like to juice a few days worth at a time

simple summer ravioli recipe

August 9, 2014

simple summer ravioli // forage + fodder

my man is out-of-town. in france to be precise, so as i write this, i’m in an oversized hoodie on the couch shoveling peach cobbler into my face. yes, every time i’ve missed him this week i’ve gone straight for the cobbler. i guess everyone’s got their ways of coping. now that confession time is over, let’s talk about this simple summer ravioli recipe. sometimes we do beautifully curated recipes and sometimes we do real life on-the-go recipes… this is the latter.

i threw this little dish together for lunch the other day and it was too good (and too easy) not to share. we’ve been eating a lot of fresh pasta this summer, and i honestly can’t recall the last time we used sauce. here’s a little rule of thumb: the best pastas don’t need sauce. we almost exclusively do fresh pasta with just some quality olive oil and a few sautéed veggies and herbs. this combination was especially delightful though.

simple summer ravioli

pancetta, diced
¼ onion, sliced
cherry tomatoes, halved
fresh ravioli of your choice (i used foraged mushroom)
fresh mozzarella, cubed
olive oil
fresh basil

get a pot of slightly salted water boiling. meanwhile, in a non-stick pan (no oil necessary), sauté the pancetta until crispy on the edges. transfer to a plate lined with a paper towel to cool. in the same pan, sauté the onion until translucent. once you’ve added your fresh ravioli to the boiling water, toss the tomato, fresh mozzarella and a splash of olive oil into the pan with the onions.

once the mozzarella is warm, but not fully melted, add the reserved pancetta. remove from heat and tear a few fresh basil leaves on top of the mixture. drain your pasta, and return it to the pot with a little drizzle of olive oil. serve pasta onto your plate, top with the pancetta mixture, and voilà!

this was a packaged ravioli, but i’ve been meaning to dust off the ol’ pasta maker. anyone have a great pasta recipes out there?

simple radish toast recipe

June 23, 2014

simple radish toast recipe // forage + fodder

this is one of my favorite summer snacks: a simple radish toast. requiring only a handful of ingredients, this snack is undeniably good, and always a crowd pleaser. i’ve introduced this to a lot of friends, and they’re always hesitant until they take that first bite… then they’re hooked for life.

simple radish toast recipe // forage + fodder

start with a fresh loaf of bread. we always use bavarian rye, and you’ll want to ensure it’s fresh otherwise it’ll be tough to bite through. you’ll also need some irish butter, flake sea salt, and radishes of your choosing. we personally prefer the standard red or french breakfast varieties. the irish butter is so rich and creamy that it adds a nice contrast to those little crunchy radishes. seriously, you can’t go wrong with this recipe people.

simple radish toast recipe // forage + fodder

simple radish toast recipe // forage + fodder


simple radish toast recipe

2 slices rye bread
unsalted pure irish butter, room temperature
flake sea salt
2-3 radishes, thinly sliced

start with two nice thick slices of rye and lather them up with the irish butter. then sprinkle a little bit of flake sea salt over the top of it all. a pinch or two should do nicely. layer as many radish slices on top as you’d like – i’d recommend at least one radish’s worth of slices per piece of bread. once assembled, pour a glass of your favorite rosé and enjoy.