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.

Follow me on Twitter and Instagram @theforestfeast Please feel free to re-post on your site, but will you please link and credit me and send me a link when it's up? Thanks! Send me an email.
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast
Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute. There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce. By Erin Gleeson for The Forest Feast

Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.

There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.

By Erin Gleeson for The Forest Feast

I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast

I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving.

Happy Halloween!

By Erin Gleeson for The Forest Feast

I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast

I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well.

Enjoy!

By Erin Gleeson for The Forest Feast

My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!) Thank you all so much, from the bottom of my parfait glass. Bon Appetit! xo Erin
My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!) Thank you all so much, from the bottom of my parfait glass. Bon Appetit! xo Erin
My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!) Thank you all so much, from the bottom of my parfait glass. Bon Appetit! xo Erin

My first post ever on The Forest Feast was exactly one year ago today! I didn’t really know what I was doing (until this fig recipe a month later), but started it as a way to reinvent myself and my work in a new place. Little did I know what it would become and what a following I would develop!  I can’t tell you how much your encouragement and praise has motivated me to continue and to post regularly, thank you!! It makes me so happy to hear people are actually trying and enjoying my recipes. My wish for TFF’s second year is to get a cookbook off the ground (which is actually looking quite hopeful!)

Thank you all so much, from the bottom of my parfait glass. Bon Appetit!

xo

Erin