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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Have you ever seen how brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some brussels sprouts in my CSA box this week so it inspired me to come home and make an oldie but goodie, roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if you’d like a veggie version of this. You can also just as easily use a cookie sheet. Use olive oil generously and keep that oven high to ensure crispy bits on the edges of the sprouts (the best part!). Recipe and artwork by Erin Gleeson for The Forest Feast
Have you ever seen how brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some brussels sprouts in my CSA box this week so it inspired me to come home and make an oldie but goodie, roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if you’d like a veggie version of this. You can also just as easily use a cookie sheet. Use olive oil generously and keep that oven high to ensure crispy bits on the edges of the sprouts (the best part!). Recipe and artwork by Erin Gleeson for The Forest Feast
Have you ever seen how brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some brussels sprouts in my CSA box this week so it inspired me to come home and make an oldie but goodie, roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if you’d like a veggie version of this. You can also just as easily use a cookie sheet. Use olive oil generously and keep that oven high to ensure crispy bits on the edges of the sprouts (the best part!). Recipe and artwork by Erin Gleeson for The Forest Feast
Have you ever seen how brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some brussels sprouts in my CSA box this week so it inspired me to come home and make an oldie but goodie, roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if you’d like a veggie version of this. You can also just as easily use a cookie sheet. Use olive oil generously and keep that oven high to ensure crispy bits on the edges of the sprouts (the best part!). Recipe and artwork by Erin Gleeson for The Forest Feast

Have you ever seen how brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some brussels sprouts in my CSA box this week so it inspired me to come home and make an oldie but goodie, roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if you’d like a veggie version of this. You can also just as easily use a cookie sheet. Use olive oil generously and keep that oven high to ensure crispy bits on the edges of the sprouts (the best part!).

Recipe and artwork by Erin Gleeson for The Forest Feast

Happy Thanksgiving! Jonathan and I left the woods for the beach and we’re spending the holiday weekend with my family in Santa Barbara. I am blogging for Better Homes and Gardens now, so I tried their New Cranberry Sauce recipe this year and it’s delicious! It has onions, garlic and persimmon, which give it a fantastic flavor. For more photos of this dish and my beachy Thanksgiving, check out today’s post on the Better Homes and Gardens website.
Happy Thanksgiving! Jonathan and I left the woods for the beach and we’re spending the holiday weekend with my family in Santa Barbara. I am blogging for Better Homes and Gardens now, so I tried their New Cranberry Sauce recipe this year and it’s delicious! It has onions, garlic and persimmon, which give it a fantastic flavor. For more photos of this dish and my beachy Thanksgiving, check out today’s post on the Better Homes and Gardens website.
Happy Thanksgiving! Jonathan and I left the woods for the beach and we’re spending the holiday weekend with my family in Santa Barbara. I am blogging for Better Homes and Gardens now, so I tried their New Cranberry Sauce recipe this year and it’s delicious! It has onions, garlic and persimmon, which give it a fantastic flavor. For more photos of this dish and my beachy Thanksgiving, check out today’s post on the Better Homes and Gardens website.

Happy Thanksgiving! Jonathan and I left the woods for the beach and we’re spending the holiday weekend with my family in Santa Barbara. I am blogging for Better Homes and Gardens now, so I tried their New Cranberry Sauce recipe this year and it’s delicious! It has onions, garlic and persimmon, which give it a fantastic flavor. For more photos of this dish and my beachy Thanksgiving, check out today’s post on the Better Homes and Gardens website.

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

I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit! By Erin Gleeson at The Forest Feast
I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit! By Erin Gleeson at The Forest Feast

I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit!

By Erin Gleeson at The Forest Feast