An everyday cooking oil that’s better for your heart. The goal was to create an array of beautiful photography for the layout of the new Thrive Algae Oil website. We did everything from product shots to this gorgeous lightbox overhead of fresh vegetables and oil to fully cooked recipes. Everything was so light and pretty and we had a fantastic time working with Megan McCarthy and Kelly Wahlstrom and the rest of the team from Hatch San Francisco. Food Styling by Heidi Gintner.

Apple Pumpkin Gallette for Sunset Magazine

Apple Pumpkin Gallette for Sunset Magazine
This beautiful Apple Pumpkin Galette Recipe styled by Karen Shinto was featured in the October 2012 Issue of Sunset Magazine and is currently on myrecipes.com.

Half-recipe Easiest Pie Dough
1 1/2 pounds sliced peeled baking pumpkin or kabocha squash
3 large Granny Smith apples (about 1 1/2 lbs.), peeled, cored, and sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
3 tablespoons flour
1/3 cup brown sugar
1 1/2 cups sugar
2 tablespoons bourbon or whiskey
2 tablespoons coarse decorating or turbinado sugar


1. Set dough on lightly floured surface and roll into a large round about 1/8 in. thick. Transfer to a parchment-lined baking sheet and chill until ready to fill.

2. Preheat oven to 375° with a rack on bottom rung. Lay pumpkin slices on a greased baking sheet. Roast, turning once, until tender when pierced, about 10 minutes.

3. Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.

4. Pour apple filling into center of dough, leaving a 1 1/2-in. border. Fold edges over fruit, allowing dough to pleat as you go. Dip a pastry brush in water and brush folded edges of dough. Sprinkle edges with coarse sugar.

5. Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.