These roasted spring veggies with curry oil are a medley of fiddleheads, hosta shoots, and pheasant backs, roasted and served with curry oil!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This spring forager’s curry uses bullhead catfish and plenty of foraged spring treasures to augment its Thai-inspired coconut curry base!
This morel and fiddlehead pasta with ramp butter is a fantastic way to use up some of your spring foraging bounty!
This rice with wild vegetables is based on the Japanese dish sansai gohan, or rice with mountain vegetables. I used local wild edibles.
This Japanese coltsfoot gomae is a take on the series of Japanese dishes that consist of vegetables tossed into a delicious sesame sauce!
These Canadian maple leaf fritters are made from young sugar maple leaves, maple syrup, and beer. It couldn’t get any more Canadian, eh?
This Yu Xiang wild pork with amber jelly roll fungus is a great way to eat feral hog/wild boar and early season wild mushrooms!
This moose tongue and black trumpet pizza is sure to please even the most dubious about nose to tail eating!
This ruffed grouse, porcini, and sunchoke risotto is an elegant creamy take on the traditional Italian dish that will definitely impress!
This goose and black trumpet chop suey is a wild take on the Chinese-American classic, using Canada goose breast and black trumpet mushrooms!
This black walnut garo is a wild take on the delicious Georgian condiment that is often served with roast chicken, or smeared onto bread.
This venison and mushroom gravy on toast is a great way to utilize a small venison shoulder roast or shank and turn it into comfort food!
This mushroom ragout on polenta is an excellent dish to use up your wild mushroom hauls, though it can just as easily be made with store bought!
These creamy miso mushrooms on toast are sure to please. A mix of wild mushrooms get cooked down with cream and miso paste then spooned onto toast!
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