After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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Tortilla Espanola is one of my favorite simple meals. It’s like a crustless quiche of eggs and potatoes, all made in one pan. I like to add greens, like this rainbow chard I got at the farmers market. Click on over to my guest post on The Kitchn for the full recipe and more photos. Enjoy!
Tortilla Espanola is one of my favorite simple meals. It’s like a crustless quiche of eggs and potatoes, all made in one pan. I like to add greens, like this rainbow chard I got at the farmers market. Click on over to my guest post on The Kitchn for the full recipe and more photos. Enjoy!
Tortilla Espanola is one of my favorite simple meals. It’s like a crustless quiche of eggs and potatoes, all made in one pan. I like to add greens, like this rainbow chard I got at the farmers market. Click on over to my guest post on The Kitchn for the full recipe and more photos. Enjoy!
Tortilla Espanola is one of my favorite simple meals. It’s like a crustless quiche of eggs and potatoes, all made in one pan. I like to add greens, like this rainbow chard I got at the farmers market. Click on over to my guest post on The Kitchn for the full recipe and more photos. Enjoy!

Tortilla Espanola is one of my favorite simple meals. It’s like a crustless quiche of eggs and potatoes, all made in one pan. I like to add greens, like this rainbow chard I got at the farmers market. Click on over to my guest post on The Kitchn for the full recipe and more photos. Enjoy!

I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad. De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite! By Erin Gleeson for The Forest Feast
I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad. De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite! By Erin Gleeson for The Forest Feast
I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad. De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite! By Erin Gleeson for The Forest Feast
I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad. De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite! By Erin Gleeson for The Forest Feast
I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad. De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite! By Erin Gleeson for The Forest Feast

I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad.

De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite!

By Erin Gleeson for The Forest Feast

For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn. xx Erin
For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn. xx Erin
For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn. xx Erin

For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn.

xx Erin