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

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

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

Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson
Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson
Red Roasted Carrots Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm! Photos and illustrations by Erin Gleeson

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

Photos and illustrations by Erin Gleeson