Watermelon Tomato Salad


Hope everyone had a fun Labor Day weekend! Guess what- we had a baby boy! Little Ezra has arrived and we couldn’t be more excited, grateful, happy or in awe! Now we are a forest family.

As we enjoy these last days of summer, I thought I’d share a recipe that I did for the current issue of Remedy Quarterly, a fantastic foodie magazine that everyone should know about.


All-time Favorite Posts


The Forest Feast turned 2 today! On that foggy morning 2 years ago, I had just gotten married, just left New York City for a cabin in the woods and I needed a new project to be excited about, a fresh start in a new place. Only in my wildest dreams did I think this little blog would inspire a whole new direction for my career and a cookbook dream project to boot! THANK YOU, my dear readers, from the bottom of my heart!  Your sweet notes and encouragement have inspired me to continue sharing recipes and made it possible for this series to grow. I am so excited to see what will be in store for The Forest Feast, and can’t wait to share my cookbook with you in April.

Growing up in the apple orchard, every fall we had more apples than we knew what to do with. When we had eaten all the apple butter, apple pie, apple sauce and apple cake we could manage, my mom would start dehydrating them to make garland, and we’d save them for decorations around the holidays. The Jewish harvest holiday of Sukkot just ended, and we haven’t managed to take down our sukkah yet (the little hut you built to eat meals under for a week). I just love sitting out there, maybe just another week or so! Jonathan snapped some pictures of me sitting under it the other day, while I was slicing apples for dehydration. I strung the dried apples (along with peppers and dried orange slices) on pastry twine and hung them in the sukkah.

I’m feeling a little nostalgic, so I thought I’d share some of my favorite all-time posts from the archive with you:

Watermelon Salad (my most popular post to date! from July 2012)

Roasted Brussels Sprouts (Jan. 2013)

Campfire Cocktail Hour (Feb. 2012)

Red Roasted Carrots (April 2012)

Guacamole Deviled Eggs (Nov. 2011)

Happy weekend, everyone!

With lots of gratitutde,

xx Erin

Watermelon Bruschetta


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

Watermelon Salad


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 ¼ 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