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

Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy! By Erin Gleeson for The Forest Feast
Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy! By Erin Gleeson for The Forest Feast
Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy! By Erin Gleeson for The Forest Feast
Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy! By Erin Gleeson for The Forest Feast
Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy! By Erin Gleeson for The Forest Feast

Last week my parents hosted a summer dinner party at their house in Sonoma County. It was such a warm night that we wanted to eat outside, however we had to stay under the netting canopy to avoid mosquitos! Dad BBQed chicken and we made lots of salads with goods from the garden. This Mint Pesto Potato Salad was a hit! Just make pesto as usual, but use mint instead of basil. Any kind of nuts would work, but we used walnuts. You can boil or roast the potatoes and you may need a touch more olive oil and a pinch of sea salt when mixing it all up in the bowl. It’s great warm or at room temperature. Enjoy!

By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast
Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast
Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast
Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad!

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

To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer! Photos and Illustrations by Erin Gleeson for The Forest Feast
To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer! Photos and Illustrations by Erin Gleeson for The Forest Feast
To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer! Photos and Illustrations by Erin Gleeson for The Forest Feast
To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer! Photos and Illustrations by Erin Gleeson for The Forest Feast
To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer! Photos and Illustrations by Erin Gleeson for The Forest Feast

To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer!

Photos and Illustrations by Erin Gleeson for The Forest Feast