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!
Stir fried cucumbers make for a tasty and interesting side to any meal. Ready in just 15 minutes, these tender-crisp cukes are a great recipe to keep up your sleeve!
Getting all that pumpkin goop off of the seeds can be a little fussy, but it’s definitely worth it for this healthy, tasty snack! Use any wet or dry seasoning you like.
This old fashioned sweet and spicy zucchini relish is a great way to use up that big old zucchini you found hiding in the garden.Simply make the recipe, put it in jars and pop in the fridge.
There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.
This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.
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