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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These breadsticks made from pizza dough are super easy and soooo good when warm right out of the oven. You can use any seeds or nuts you want, but I chose sunflower seeds and chopped cashews. The cashews are from Essential Living Foods, a company that sells lots of GMO-free, organic and ethically sourced products. You could also add garlic and parmesan. For the full recipe and more pictures, check out my post over at Better Homes and Gardens. Photos by Erin Gleeson, recipe by BHG
These breadsticks made from pizza dough are super easy and soooo good when warm right out of the oven. You can use any seeds or nuts you want, but I chose sunflower seeds and chopped cashews. The cashews are from Essential Living Foods, a company that sells lots of GMO-free, organic and ethically sourced products. You could also add garlic and parmesan. For the full recipe and more pictures, check out my post over at Better Homes and Gardens. Photos by Erin Gleeson, recipe by BHG

These breadsticks made from pizza dough are super easy and soooo good when warm right out of the oven. You can use any seeds or nuts you want, but I chose sunflower seeds and chopped cashews. The cashews are from Essential Living Foods, a company that sells lots of GMO-free, organic and ethically sourced products. You could also add garlic and parmesan. For the full recipe and more pictures, check out my post over at Better Homes and Gardens.

Photos by Erin Gleeson, recipe by BHG

I know it’s been persimmon-palooza around here for a while, but this will likely be the last persimmon recipe until next Fall. I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really…but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones). If you can’t find persimmons, you could also use pears or apples. This is an easy cocktail hour snack to serve before dinner, and can easily be made ahead. Enjoy!
I know it’s been persimmon-palooza around here for a while, but this will likely be the last persimmon recipe until next Fall. I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really…but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones). If you can’t find persimmons, you could also use pears or apples. This is an easy cocktail hour snack to serve before dinner, and can easily be made ahead. Enjoy!

I know it’s been persimmon-palooza around here for a while, but this will likely be the last persimmon recipe until next Fall. I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really…but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones). If you can’t find persimmons, you could also use pears or apples. This is an easy cocktail hour snack to serve before dinner, and can easily be made ahead. Enjoy!

Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum! By Erin Gleeson for The Forest Feast
Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum! By Erin Gleeson for The Forest Feast
Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum! By Erin Gleeson for The Forest Feast
Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum! By Erin Gleeson for The Forest Feast

Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum!

By Erin Gleeson for The Forest Feast

If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy! by Erin Gleeson for The Forest Feast
If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy! by Erin Gleeson for The Forest Feast
If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy! by Erin Gleeson for The Forest Feast

If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or 2. Make sure you watch them to ensure they don’t get burned. Depending on how hot your oil is, they can go fast. Sprinkle them with salt and enjoy alone, or with wine and cheese. Or you can sprinkle them on top of chicken or fish, or even on quinoa or roasted vegetables. They’ll add a nice kick of flavor to just about anything. Happy weekend, Feasters, and enjoy!

by Erin Gleeson for The Forest Feast