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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Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast

Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with.

Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy!

By Erin Gleeson for The Forest Feast

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit! By Erin Gleeson for The Forest Feast
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit! By Erin Gleeson for The Forest Feast
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit! By Erin Gleeson for The Forest Feast
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit! By Erin Gleeson for The Forest Feast

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit!

By Erin Gleeson for The Forest Feast

Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson
Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson
Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

Photos and illustrations by Erin Gleeson