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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Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!) Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit Enjoy! ARIELLE’S HAMENTASHEN for the dough: 4.25c flour 1 .5c sugar (we used light brown) 2 large eggs plus 1 yolk 2 tsp baking powder 2/3c veg oil Juice of 1/2 one small orange  2 (generous) tbsp cognac (or brandy) Generous pinch salt Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process. for the filling: 1/2c poppyseeds 2 tbsp light brown sugar 1 tbsp honey 2 tbsp milk Pinch salt .25 c Dried cherries .25 c Dried figs Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce.  Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners.  Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!

Jonathan’s brother and his wife came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! My sister-in-law, Arielle, is a fabulous baker and this is her recipe for Hamentashen. These cookies are traditionally made on Purim, a Jewish holiday that falls this weekend (people dress up like Halloween, give these cookies to each other and drink a lot- it’s great!!). The cookies are shaped like the hat of one of the characters in the story told on this holiday. (PS- here’s a picture of me dressed up like Frida Kahlo last Purim!)

Recipe by Arielle Traub, Photos by Erin Gleeson and Ethan Prosnit

Enjoy!

ARIELLE’S HAMENTASHEN

for the dough:
4.25c flour
1 .5c sugar (we used light brown)
2 large eggs plus 1 yolk
2 tsp baking powder
2/3c veg oil
Juice of 1/2 one small orange 
2 (generous) tbsp cognac (or brandy)
Generous pinch salt
Mix sugar and oil. Beat in eggs. Add orange juice and cognac. Slowly mix in flour, baking powder and salt. Mix until well combined and not lumpy. Remove from mixer and shape in ball. Press ball into a disc then cover in plastic wrap. Refrigerate at least an hour (more is fine) to make it more firm which helps in the rolling out process.
for the filling:
1/2c poppyseeds
2 tbsp light brown sugar
1 tbsp honey
2 tbsp milk
Pinch salt
.25 c Dried cherries
.25 c Dried figs
Pulse dried fruit a little to get it into pieces (chopping probably works too) combine all ingredients including the dried fruit on the stove in a small sauce pan to reduce. Stir as needed until all ingredients come together like a thick sauce. 
Preheat oven to 350. Roll out dough (will need flour) and cut circles (about 3” diameter). Fill each circle with a dollop of filling (it will spread) and fold in edges to make triangles. Be sure to tightly pinch corners. 
Line cookie tray with tin foil and spray tray with oil. Place uncooked hamentashen on tray with some distance apart (about 15-20 hamentashen per standard cookie sheet). Bake at 350 for 8-10 mins. Keep an eye that the corners don’t start to burn!
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast
One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!) Cheers! Recipe and Photos by Erin Gleeson for The Forest Feast

One of my favorite places for a sunset cocktail in San Francisco is the historic Cliff House. First opened in 1863, it sits on the site of the Sutro Bath House ruins overlooking Ocean Beach. Go early for a walk around Lands End.  It’s really a stunning spot! I recommend the bar downstairs, which faces west and gets the most gorgeous golden late afternoon glow. Jonathan and I recently went for my birthday- my favorite drink to have there is a Manhattan (which makes me miss New York just a little less!)

Cheers!


Recipe and Photos by Erin Gleeson for The Forest Feast

A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy! By Erin Gleeson for The Forest Feast
A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy! By Erin Gleeson for The Forest Feast
A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy! By Erin Gleeson for The Forest Feast
A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy! By Erin Gleeson for The Forest Feast

A salad for lovers! Chop all the ingredients small and form into a heart shape on each plate (I used cherry tomatoes as a border and then filled in). Dress with a light vinaigrette and enjoy!

By Erin Gleeson for The Forest Feast

I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better! By Erin Gleeson for The Forest Feast
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better! By Erin Gleeson for The Forest Feast
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better! By Erin Gleeson for The Forest Feast
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better! By Erin Gleeson for The Forest Feast
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better! By Erin Gleeson for The Forest Feast

I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better!

By Erin Gleeson for The Forest Feast