Linguini with clams, paprika, and smoked pork jowl.

Take Bibimbap to the wild side with bracken fern, oyster mushrooms, and stinging nettles.

Pickled Porcini

Pickled sea beans make a tasty garnish year round.

Red huckleberries and trailing blackberries add color and zip to a simple dessert of Peaches in Cream.

Louisiana-Style Crawfish Boil

Wild Mushroom Stuffed Brook Trout

Fettucini with Porcini, Pancetta & Tomato Cream Sauce

Alaskan Cod with Porcini and Chard Saute

Want the earthy flavor of porcini year-round? Dry your own!

A Spring Northwest Classic: Grilled Porcini Salad

Spring Porcini: A Good Excuse for Early Season Camping and a Gourmet Camp Dinner

Forage a handful of pineapple weed to make a thirst-quenching iced tea.

Fillet Mignon with Devil’s Club Bordelaise and Wild Wood-Sorrel

Putting up a taste of spring: Pickled Fiddleheads!

Devil’s Club Chocolate Sauce…wild, woolly, and decadent.

Signs of Spring: Lamb with Nettle-Mint Sauce, Sauteed Fiddleheads & Baby Potatoes

Dandelions getting the best of you? Fry them up in a crispy delicious Dandy Tempura!

Chickweed Chimichurri over Tuna Poke: Perfect for a warm spring evening outside!

Bread

Eat Your Yard! A delicious and nutritious Weed Salad…FREE.

Signs of Spring: Fiddleheads!