The Forest Feast
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. Follow me on Twitter and Instagram @theforestfeast. Please feel free to re-post on your site, but will you please link and credit me and send me a link when it's up? Thanks! Send me an email.
Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools. 
Check out my post on Better Homes & Gardens for more photos and the recipe. The recipe is great because it is super adaptable- you can literally add any filling you like! For the dish above I added ribbons of yellow zucchini squash (no need to pre-cook), grated cheese and a sprinkling of herbs on top.
Happy Weekend,
Erin
Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools. 
Check out my post on Better Homes & Gardens for more photos and the recipe. The recipe is great because it is super adaptable- you can literally add any filling you like! For the dish above I added ribbons of yellow zucchini squash (no need to pre-cook), grated cheese and a sprinkling of herbs on top.
Happy Weekend,
Erin
Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools. 
Check out my post on Better Homes & Gardens for more photos and the recipe. The recipe is great because it is super adaptable- you can literally add any filling you like! For the dish above I added ribbons of yellow zucchini squash (no need to pre-cook), grated cheese and a sprinkling of herbs on top.
Happy Weekend,
Erin

Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools. 

Check out my post on Better Homes & Gardens for more photos and the recipe. The recipe is great because it is super adaptable- you can literally add any filling you like! For the dish above I added ribbons of yellow zucchini squash (no need to pre-cook), grated cheese and a sprinkling of herbs on top.

Happy Weekend,

Erin

We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.
We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.

We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot ChaiderMakes me miss warmer days full of hikes and blueberry picking I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.

Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!
Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:
To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates
First Course: Red Valentine Chopped Salad
2nd Course: Red Roasted Carrots
Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.
For Dessert: Spiced Apricots dipped in dark chocolate with chili powder
Cheers!

Happy Valentine’s Day! In case you’re planning to spend a cozy night in cooking with your sweety (or with friends!), here is a menu idea:

To start: a Pomegranate Cocktail aperitif and Bacon & Basil Wrapped Dates

First Course: Red Valentine Chopped Salad

2nd Course: Red Roasted Carrots

Main Course: Beet, Onion & Eggplant Stack with Pesto (which is great alongside any meat entree´ if you want something a little more filling!). It’s also good with big round slices of fresh bufala mozzarella mixed into the stack.

For Dessert: Spiced Apricots dipped in dark chocolate with chili powder

Cheers!

Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!

Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!