The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods

whisk equal parts beer & flour (120 ml; 60 g) (enough batter for a 6-8 oz. (170-255 g) jar of drained marinated artichoke hearts) dip artichoke hearts in the batter

fry in 1 inch of preheated olive oil on med./high until golden

sprinkle with smoked paprika & sea salt & enjoy warm

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use a peeler to make a long cucumber ‘‘ribbon’’ to line a wine glass add ice to the glass, then add equal parts

serves 1

61

lay a circular slab of watermelon on each plate (1 inch thick, rind removed)

3-5 slices of fresh mozzarella

chopped (1 T each):

dress with olive oil & coarse salt

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cut into

-inch slices:

1/ 4

(try to find potatoes & onions with a similar diameter)

line up the slices in a greased 9-by-13-inch pan

slip in bay leaves between every few slices

drizzle 2 T melted butter & 3 T olive oil over all bake until fork tender & a bit crispy on the edges

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lay out a 14-oz.

(400-g; 9-inch) store-bought pie dough on a baking sheet & top with:

cover the cheese layer with 2 thinly sliced apples

dot the top with butter, drizzle with honey, then pinch the edges to form a crust

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