wild greens saag
Foraged Foods

Wild Greens Saag

This wild greens saag can be made from any foraged wild greens you find in the spring, including dandelion, garlic mustard, nettles, ramps, etc.

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Springtime Wild Soba Soup
Foraged Foods

Springtime Wild Soba Soup

This springtime wild soba soup turns common foraged greens found in the springtime into a hearty, healthy, and delicious Japanese-inspired soup!

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wild greens mac and cheese
Foraged Foods

Wild Greens Mac and Cheese

This wild greens mac and cheese is a decadent and delicious way to incorporate wild greens like nettles, dandelions, garlic mustard, etc. into your diet!

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clear squeeze bottle with brown liquid
Foraged Foods

Easy Mushroom ‘Soy’ Sauce

There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.

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maitake mushroom slathered in barbecue sauce being cut on a cutting board
Foraged Foods

Breathtaking BBQ Maitake Mushroom

This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.

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pan seared maitake mushroom in soba broth
Foraged Foods

Kake Soba with Pan Seared Maitake Mushrooms

Kake Soba is a basic Japanese recipe for soy, mirin, and dashi broth poured over cooked soba noodles. In this recipe, lightly inspired by a Bon Appétit recipe, the broth gets simplified and the soup is topped with crispy and meaty Maitake mushrooms and an assortment of crunchy and spicy accoutrements.

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