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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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

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

We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast
We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast
We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast
We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast
We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast
We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine. By Erin Gleeson for The Forest Feast

We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine.

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

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