This Chinese stir fried lambsquarters with fermented bean curd has such a unique and delicious flavour. It’s a perfect side to any meal!
This Sichuan milkweed pod salad is at once refreshing and bracingly spicy. Pick young milkweed pods about the size of your thumb.
These buckwheat crepes with eggs, lambsquarters, and chanterelles make for an incredibly wild, filling, and delicious breakfast or dinner!
This lambsquarters jap chae is a delicious dish to make as a main, or as a side to a larger Korean-themed meal!
This summer wild vegetable tempura is an incredible way to use up a couple handfuls of odds and ends during summer foraging!
This creamy ramp and feta dip uses pungent wild ramps (leeks) to compliment the saltiness of the feta cheese in an incredibly tasty dip!
These purple dead nettle devilled eggs are stuffed with a play on spinach and artichokes, but with dead nettle instead of spinach!
This wild turkey and nettle brothy beans dish is an excellent way to enjoy wild spring-time delicacies in one hearty and delicious dish!
This Sichuan fiddlehead and trout salad contains ingredients that were found together on a spring-time trout fishing trip!
This ramp pasta with sweet chili crisp-butter is a fantastic way to enjoy ramps in a departure from the more common recipes out there!
This ramp speckled pasta is a wonderful recipe to make with a modest harvest of ramp leaves in the spring!
These ramp and cheddar biscuits are incredibly addicting and are the perfect side for any wild meat or fish dish!
This rabbit, porcini and ramp stuffed shells is an incredible dish to make in the spring with rabbit, mushrooms, and ramps from the forest!
This coltsfoot pasta with honey mixes the springtime wild edibles with honey, butter, and everything bagel spice for a tasty pasta dish!
Seared grouse breasts with a ramp and morel sauce is the perfect spring dish if you’re feeling ambitious in the kitchen!
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