Hi, friends–
Happy 4th of July! This morning we are off to the neighborhood kids’ bike parade and carnival in the park. The firetruck comes to spray the kids and it’s just good ol’ fashioned fun! Later we are having a picnic dinner and fireworks and I’m making a tasty couscous salad to bring. It gives Greek salad vibes, with a few additions. As it is the first Friday of the month, I have included this recipe for paid subscribers below.
But first, a festive treat for today. Try these easy (no-cook!) Red, White and Blue Berry Parfaits:
If you need a fun and festive last-minute drink to enjoy, how about Watermelon Margaritas?! I’ve seen these made with an immersian blender inside a WHOLE watermelon which looks so fun. You can also make them in a regular blender. For kids and an N/A option, these can also be Watermelon Smoothies, as seen in The Forest Feast for Kids. Add jalapeno if you dare!
My virtual paint + cook class with Stanford Contuning Studies has been so much fun recently. This week we painted ingredients for a watermelon slab salad with feta, mint, basil and chili crunch—then made the salad.
***I am curious…if I offered more virtual watercolor paint + cook classes, would you be interested? If so, let me know your thoughts, add your email here and you’ll be first to know when I do.

In case you’re looking for a summery gift or some fun items for your kitchen, I wanted to highlight a few items from The Forest Feast shop that feature my art: Pink Floral Party Plates, Cheese Board, Artichoke Art Print, Peony Wine Tumbler.




Lastly, this weeks exclusive recipe! You might call it the I wish I were in the Mediterranean right now salad. It’s a great one to make ahead and serve at room temp. We served it recently alongside Impossible burgers and it was a tasty, easy summer meal.
Enjoy the weekend! ❤️🤍💙
xx
Erin
Mediterranean Couscous Salad
serves 6
Ingredients:
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