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!
Video – Spring foraging can be very rewarding. This Persian kuku sabzi egg dish was made with freshly foraged wild spring greens!
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
VIDEO – These stinging nettle ricotta dumplings are a delicious way to enjoy foraged greens and make for a beautiful plate!
VIDEO – How to make hickory syrup? It’s easy! Not only is hickory syrup sustainable and fast and easy to make, it’s also incredibly delicious!
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
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.
Kake Soba is a basic Japanese recipe for soy, mirin, and dashi broth poured over cooked soba noodles. In this recipe, lightly inspired by a Bon Appétit recipe, the broth gets simplified and the soup is topped with crispy and meaty Maitake mushrooms and an assortment of crunchy and spicy accoutrements.
This fusion of Italian and Japanese elements work as a perfect backdrop to show off the prized Maitake or Hen of the Woods wild mushroom.
Bún is a traditional Vietnamese dish of rice vermicelli noodles topped with meat, veggies, and sometimes chopped spring rolls. It is served with nước chấm, a bracing sauce made primarily of fish sauce.
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