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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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

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy!

By Erin Gleeson for The Forest Feast

My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast
My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails! By Erin Gleeson for The Forest Feast

My husband, Jonathan, and I took a trip to Alaska recently for our friends’ wedding. Apart from the totally amazing setting overlooking the ocean and snow capped mountains in the distance, their wedding food (by Maura’s Cafe) was absolutely delicious. One appetizer stood out to me, so I set out to recreate it: Gorgonzola Grapes. You could make them using any kind of creamy cheese or nuts, but I used gorgonzola and pecans, which really gave them a kick. Just put a dab of creamy cheese in your palm with the grape and roll it around until the cheese coats it. Then roll the whole thing in chopped nuts and stick a toothpick in it. These are a perfect bite-sized snack with cocktails!

By Erin Gleeson for The Forest Feast