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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It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast

It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table).

I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe).

By Erin Gleeson for The Forest Feast

Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover! Photos and illustration by Erin Gleeson

Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder.  We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover!

Photos and illustration by Erin Gleeson

I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy! photos and illustration © www.eringleeson.com
I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy! photos and illustration © www.eringleeson.com
I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy! photos and illustration © www.eringleeson.com
I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy! photos and illustration © www.eringleeson.com

I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon.  In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy!

photos and illustration © www.eringleeson.com