This Sudanese rijla is a special stew made from wild-harvested purslane which lends a wonderful sour note, as well as lamb and red lentils.
This Sudanese lamb’s quarters with peanut butter dish draws from a south Sudanese recipe that would usually be made with spinach or local greens.
This creamy wild blackcap dessert uses wild foraged blackcaps (aka black raspberries) to make a lusciously delicious cold pudding.
This venison gamjatang is a play on the classic Korean pork dish made with meaty neck bones and potatoes, all in a spicy red broth studded with chilies!
These bass and veggie jeon are a take on the classic Korean savoury pancake (jeon) using largemouth bass fillets and garden veggies!
South African lamb potjiekos is a special dish cooked outdoors in a potjie, which is basically a cross betwen a Dutch oven and a cauldron.
These venison Turkish manti are incredible tiny dumplings made with ground venison and dressed in yogurt and chili oil!
These Caesar pickled eggs employ the flavours of one of Canada’s favourite cocktails to create beautifully coloured and flavoured pickled eggs!
This crispy venison chow mein combines several techniques to make an ultra-crispy delicious meal even better than take-out!
In this recipe, curried tuna salad gets stuffed into store bought puri shells to make an excellent lunch, appetizer, or snack!
Lamb’s quarters chochoyotes are traditional Mexican masa dumplings made with lamb’s quarter quelites, and served in a spicy ancho chili sauce.
These frijoles y quelites with lamb’s quarters are my take on a Mexican wild greens and beans dish. Lamb’s quarters work great, but you could use any wild green!
This spicy duck mango salad is the perfect thing to make if you want a light and refreshing salad that is hearty and filling enough to eat as a meal!
These dandelion and onion bhaji are the perfect wild twist on an Indian restaurant classic. Dandelion flowers, leaves, and onions get battered and fried.
These Chettinad style pike steaks are done in a south Indian style, where fish steaks get rubbed down with a pungently spicy paste and shallow fried.
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