VIDEO – This video will show you how to harvest and cook stinging nettle. After harvesting some near a creek, I take it home and make a nettle and ricotta pasta!
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!
Video – Spring foraging can be very rewarding. This Persian kuku sabzi egg dish was made with freshly foraged wild spring greens!
These collard green veggie rolls are perfect for a healthy lunch, or as party appetizers. Quickly blanching the collard leaves makes them easier to roll.
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
This vegetable side dish is quick and easy to make and is infinitely riffable. Sub or add in any finely sliced vegetable you have.
This easy Indian side dish of spiced rice goes great with curries, stews, or even on its own as a vegetarian main.
This meatless rogan josh, a take on the Kashmiri spicy stew, swaps out lamb for vegetables, relying on eggplant for meatiness.
This warm Swabian potato salad hails from southern Germany and is made by marinating boiled potatoes in a sweet and sour sauce.
This is my take on the classic South Asian kachumber salad, which is unique in that it doesn’t use any oil for the dressing.
Ever wondered what to do with eddoes? This spicy northern Indian masala is the answer!
This easy weeknight Afghan kabuli palaw is a simple rice dish with a topping of sautéed onions and carrots; perfect for a weeknight meal!
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