Greek Braised Mutton with Spring Greens
This Greek mutton or lamb dish from Crete utilizes foraged wild greens and an avgolemono sauce to achieve perfect balance and deliciousness!
This Greek mutton or lamb dish from Crete utilizes foraged wild greens and an avgolemono sauce to achieve perfect balance and deliciousness!
This wild greens saag can be made from any foraged wild greens you find in the spring, including dandelion, garlic mustard, nettles, ramps, etc.
This cattail shoot ‘sunomono’ salad, was inspired by the Japanese cucumber sunomono salad due to the cooling cucumber flavour of the cattail shoots.
This springtime wild soba soup turns common foraged greens found in the springtime into a hearty, healthy, and delicious Japanese-inspired soup!
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!
These Moroccan pike meatballs on couscous can be made with any white lakefish, but northern pike is particularly tasty!
Video – Spring foraging can be very rewarding. This Persian kuku sabzi egg dish was made with freshly foraged wild spring greens!
This Thai sweet chili pike tail, roasted in the oven and served over coconut creamed spinach, is a great way to change up your lake fish dinner game!
These Egyptian duck liver sandwiches are usually made with water buffalo liver, but duck liver makes for an amazing substitute!
These Cajun garlic butter goose bites, made with Canada goose breast, are the perfect solution for an easy weeknight meal with big flavour!
These Romanian devilled eggs with goose liver (oua umplute) are often served as an Easter treat, but can be enjoyed any time of the year.
This venison ghormeh sabzi can be made out of neck or shoulder meat. Ghormeh sabzi is a common Persian dish of stewed herbs, beans, and meat.
Nigerian Goose Gizdodo is a delicious spicy West Arfrican gizzard and plantain stew that I made with wild Canada goose gizzards.
This Sichuan beer braised duck uses a Chinese hot pot technique to provide you with intense spicy flavours that go perfectly with wild duck!
This classic Russian combo of fish hand pies (rasstegai) and fish broth (ukha) is a natural fit for northern pike, especially when caught through the ice!
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