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forestfeast:

I love a good potato salad, and I find roasting the potatoes a bit tastier, perhaps for those crunchy edges. My mom puts sweet pickles (cornichons) in her potato salad, and I thought I’d try a twist on that by adding marinated artichoke hearts. They add some vinegary tang which I like. Plus the spiciness of the arugula makes for a good combo. Happy outdoor summer dining!

This recipe was part of a fun summer BBQ menu that I put together for InStyle Magazine. Check out the whole menu HERE.

Photos and illustrations by Erin Gleeson for The Forest Feast

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Three amigos

Three amigos

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patternandco:

Triangles pattern / Black and white Illustration by oelwein

patternandco:

Triangles pattern / Black and white Illustration by oelwein

(via aplaceforart)

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aplaceforart:

crossing paths / more art here

aplaceforart:

crossing paths / more art here

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aplaceforart:

honeycomb (navy) fabric by thebline / more art here
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