The Forest Feast

February 18, 2013

The Forest Feast: Collards with Capers + Burrata

by Erin Gleeson


I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil.

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February 11, 2013

The Forest Feast: Annabelle’s Farm to Rich Table

by Erin Gleeson

I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient literally from farm to table in a single afternoon!

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February 4, 2013

The Forest Feast: Olive Oil Cake

by Erin Gleeson

It is a bit unnerving that the word “oil” is a part of the name of this cake, but don’t let it fool you, it’s delicious.

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January 28, 2013

The Forest Feast: Tu Bishvat

by Erin Gleeson

Over the weekend, we celebrated a little Jewish holiday called Tu Bishvat. It’s often called the “new year of the trees” and is sort of like Jewish Earth Day.

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January 21, 2013

The Forest Feast: Chili Oil

by Erin Gleeson

For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with four Italian girls who made endless variations of pasta and always had homemade chili oil on hand.

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January 14, 2013

The Forest Feast: Roasted Brussels Sprouts

by Kayoko Akabori

There were some brussels sprouts scattered in my CSA box this week and it inspired me to come home and make an oldie but goodie: roasted brussels sprouts with golden raisins and turkey kielbasa.

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January 7, 2013

The Forest Feast: Chai-Nog

by Erin Gleeson

It’s so cold in the woods these days — cozy up with a warm cup of Chai-Nog!

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December 31, 2012

The Forest Feast: Classic Champagne Cocktail

by Erin Gleeson

In 2013, I am so excited to be devoting myself to the creation of my first cookbook, which seemed like a pipe dream last year at this time.

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December 24, 2012

The Forest Feast: Holiday Old Fashioned

by Erin Gleeson

Wishing you a happy, healthy and peaceful holiday season.

Cheers!
Erin

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December 17, 2012

The Forest Feast: Shaved Brussels Slaw

by Erin Gleeson

Raw brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the Cuisinart or mandoline works really well too.

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