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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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