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 loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto).  I like to drizzle mine with a bit of olive oil, salt and pepper before serving.  Yum! By Erin Gleeson for The Forest Feast
I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto).  I like to drizzle mine with a bit of olive oil, salt and pepper before serving.  Yum! By Erin Gleeson for The Forest Feast
I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto).  I like to drizzle mine with a bit of olive oil, salt and pepper before serving.  Yum! By Erin Gleeson for The Forest Feast

I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto).  I like to drizzle mine with a bit of olive oil, salt and pepper before serving.  Yum!

By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. 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

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