This lion’s mane noodle bowl uses hericium mushrooms (lion’s mane, or bear tooth fungus) in a refreshing Vietnamese style vermicelli noodle dish!
This cream of chanterelle soup is the perfect way to use up those less than perfect specimens of chanterelle mushrooms you found!
This Sudanese rijla is a special stew made from wild-harvested purslane which lends a wonderful sour note, as well as lamb and red lentils.
This Sudanese lamb’s quarters with peanut butter dish draws from a south Sudanese recipe that would usually be made with spinach or local greens.
This creamy wild blackcap dessert uses wild foraged blackcaps (aka black raspberries) to make a lusciously delicious cold pudding.
Lamb’s quarters chochoyotes are traditional Mexican masa dumplings made with lamb’s quarter quelites, and served in a spicy ancho chili sauce.
These frijoles y quelites with lamb’s quarters are my take on a Mexican wild greens and beans dish. Lamb’s quarters work great, but you could use any wild green!
These dandelion and onion bhaji are the perfect wild twist on an Indian restaurant classic. Dandelion flowers, leaves, and onions get battered and fried.
This spruce tip syrup is easy to make and is makes the perfect addition to desserts, confections, and cocktails!
Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
These steamed artichokes with garlic-spruce aioli make for the perfect appetizer or light lunch. The aioli is made with freshly foraged spruce tips!
This Sichuan springtime stir fry utilizes delicious spring produce and foraged wild edibles to create a delicious seasonal specialty!
This ohitashi, a Japanese dish of greens steeped in dashi broth, is a great side for any Japanese dinner and can be made with store bought or wild greens!
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 Dandelion Salade Lyonnaise is a spin on the bistro classic from Lyon, France, where it is usually made with curly endive or frisée.
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