This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!

These smokey moose burgers have bacon, ramp butter, spruce salt, cranberry ketchup, and chanterelle mushrooms!

Venison sirloin steaks with creamed hominy and pigweed, a type of wild amaranth. Delicious!

Wild pork loin with a wild strawberry and fresh garden tarragon vinaigrette. The perfect early summer dish!

I’ve always wanted to create a dish with both pheasant and pheasant back mushrooms in it, and here it is!

These knishes are a great way to enjoy pheasant back mushrooms (aka dryad’s saddle) in a fun hand-held snack!

Morels, fiddleheads, ramps, pasta... what could be better?

This curry has become my very favourite spring dish made with wild ingredients. I went with a Thai style curry for inspiration.

These chicken of the woods (Laetiporus sulphureus) taquitos are an amazing and fun way to use up those beautiful wild mushrooms!

This “crab” linguine with Hericium is a mushroom-based pasta dish using lion’s mane, bear’s head tooth, or comb tooth in place of crab.

This silky and delicious congee is a type of savoury rice porridge and in this case is made with freshly caught bass and stinging nettle.

the superfood purslane sauteed with soy sauce, garlic, and olive oil. It’s so simple, healthy, and takes only minutes to prepare!

These chochoyotes, or masa dumplings, are stuffed with lamb's quarters and cooked in a spicy ancho chili sauce with zucchini and quelites!

Instead of using the traditional frisée, this salad uses freshly picked spring dandelion greens!

foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese.

So good for you and so tasty! Whether from the field or the market, take advantage of the dandelion season to try this easy soufflé!

Wild rice simmered slowly with cream and dried berries to make a thick morning porridge that's as healthy as it is delicious.

Daylilies are not only beautiful to look at, they're also delicious to eat! These apple cider battered daylily buds taste like asparagus.

Lamb's quarters, a wild edible, tastes like spinach and is really healthy like spinach. I sauteed it for a frittata.

The version of spanakopita is made with wild stinging nettle, which contains more iron than spinach and is full minerals and vitamins.

Simple summer food: Watermelon Goat Cheese Summer Salad. A refreshing and flavorful seasonal favorite.