Artful creations
September/October 2022 California Bountiful magazine
California-grown produce
inspires career change
Story by Barbara Arciero
Photos by Erin Gleeson
It’s not unusual for fresh, California-grown produce to shape a week’s menus or even prompt an upgrade to healthier eating. But for Erin Gleeson, it altered the course of her career.
She’s gone from New York food photographer to bestselling cookbook author. (See the book review.) Credit the subscription boxes of produce she’s received each week since moving to a cabin in the Santa Cruz Mountains about a decade ago.
“That’s been a main inspiration for me,” she says.
With these and other fresh ingredients, Gleeson creates photographic recipe illustrations that feature original photography overlaid with watercolor illustrations and hand lettering.
“I was always requesting the most colorful items, not only to make things look good in the photos, but the color makes it more fun for me when I’m eating and also more fun for the kids,” says the mother of three, who holds degrees in both art and photography.
Gleeson’s artistic approach to food helps her stand out in the crowded cookbook space.
“Because I come from the art background and not the cooking background, my dishes are very simple,” she says. “I think a lot of my inspiration comes out of cooking for other people. I always go back to this idea of wanting to create community through food.”
Invite people to your home for a meal, she encourages. Make just one fresh, healthful dish, if that’s all you have time for, and fill in the menu with deli food or other prepared options. Just do it.
“Keep it simple with a lot of produce and make it easy enough that you’ll actually have the people over,” Gleeson says. “There’s a special opportunity for people to get to know each other and really understand each other when you host at your home.”
- Pear-thyme galettes
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Like all of Erin Gleeson’s recipes, this one is open to interpretation. Not a fan of Gorgonzola? Try a different type of cheese or skip it all together. Any kind of jam would work, too. Vanilla ice cream is an ideal accompaniment.
- Sweet potato chowder
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“The fun part here is the pomegranate seeds on top,” cookbook author Erin Gleeson says. For easy, casual entertaining, she often serves the chowder in mugs around the fire pit.
- Beet hummus with parsnip fries
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A beach picnic in Santa Barbara inspired this recipe, based on a beet hummus purchased from a local food co-op. “At home, I played around with the recipe and found it delicious with parsnip fries,” cookbook author Erin Gleeson says.
- Squash lasagna
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“This is a hearty vegetarian main course that can be served with a salad for any fall gathering or just for your family,” says cookbook author Erin Gleeson, noting that butternut squash could be easily substituted for the acorn squash.
- Butternut caprese
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“I love a caprese in any season,” cookbook author Erin Gleeson says, adding that this version is one of her most popular recipes. To make it even more visually interesting, try using purple basil and yellow and red tomatoes.
- Pomegranate punch
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An ice ring flecked with pomegranate seeds makes this punch extra festive, but you can achieve similar results with an ice cube tray. You can also float some edible flowers on top of the punch. Don’t have a punch bowl? “Don’t worry! Just use a mixing bowl,” cookbook author Erin Gleeson advises.
- California grazing board
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“Grab your biggest cutting board to create this colorful cheese platter,” cookbook author Erin Gleeson says. “By piling it all together instead of separating items into bowls, it creates a pretty collage, plus the cleanup is easier!” Let the seasons and your mood guide what ingredients you choose.
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