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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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

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice. You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit! by Erin Gleeson for The Forest Feast
I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice. You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit! by Erin Gleeson for The Forest Feast
I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice. You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit! by Erin Gleeson for The Forest Feast

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.


You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast

You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy! By Erin Gleeson for The Forest Feast
You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy! By Erin Gleeson for The Forest Feast
You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy! By Erin Gleeson for The Forest Feast

You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy!

By Erin Gleeson for The Forest Feast

While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast
While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito! by Erin Gleeson for The Forest Feast

While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito!

by Erin Gleeson for The Forest Feast