This rabbit, porcini and ramp stuffed shells is an incredible dish to make in the spring with rabbit, mushrooms, and ramps from the forest!
This coltsfoot pasta with honey mixes the springtime wild edibles with honey, butter, and everything bagel spice for a tasty pasta dish!
Seared grouse breasts with a ramp and morel sauce is the perfect spring dish if you’re feeling ambitious in the kitchen!
This crab and ramp soft-scrambled eggs on toast is an absolute dream. Sexy soft eggs, earthy wild garlic, and briny crab, all in one!
This bullhead and ramp fried rice uses Chinese techniques with wild ingredients and is a delicious way to enjoy wild springtime delicacies.
This ramp (wild leek) cream cheese spread is the perfect spring treat to spread onto a bagel, stuff into an omelette, or add to a dip!
This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!
This chaga-dashi sipping broth was made to accommodate a liquid diet post-surgery, but it was so tasty, I’ll be making it again!
This turkey tail and venison bone broth is made from foraged turkey tail mushrooms and is a delicious drinkable health tonic!
This baked mushroom rice is an easy and delicious side dish that can be made with pretty much any wild or store bought mushroom!
This Azerbaijani kükü with borage is a delicious frittata-esque egg dish made with borage greens and served with garlic yogurt!
This Turkish borage in yogurt (jajik) is a delicious way to enjoy blanched borage from the garden when the bees are all finished with it!
These oyster mushrooms with orzo, kale, and salmon is the perfect thing to make for a hearty, healthy, and quick weeknight dinner!
These Chinese style oyster mushrooms braised in oyster sauce is a wild riff on the classic Chinese braised shiitake mushroom dish.
These Japanese style mushrooms make for an excellent side dish to go with a Japanese inspired meal, or a delicious wild lunch!
© 2020 All rights reserved
