This chickeny mushroom lends itself perfectly to a vegan version of the classic American chicken salad with cranberries, celery, & tarragon.

One crispy, golden, umami, garlicky, foraged flavor-blast coming up! Foraged garlic mustard greens + tofu is a great combo!

Soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips

Light, fresh, and peppery, these pickled magnolia petals are a wonderful foraged condiment to add to your refrigerator.

This spicy, umami, salty, funky, herbaceous, fermented, foraged goodness only takes a few minutes of work, and some fermentation.

These cookies are simple, crispy shortbread cookie with sweet, nutty almonds and pops of tart, fruity, winter rosehips

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

Get ready for the holidays with this rosehip cranberry sauce! Like a traditional cranberry sauce, but with the added rosehip flavor.

This vegan cheesecake is made from a little-known fruit native to the Eastern US- the pawpaw!

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.

This fresh, vegan pizza highlights foraged black trumpet mushrooms, leeks, and leek green pesto!

Spiced light and buttery chai cake is topped with a spiced vegan cream cheese frosting, fresh mulberries, and a simple mulberry drizzle.

This personal-sized little tarts are filled with strawberry, rhubarb, and wintergreen berries. Find wintergreen in Eastern US forests!

This aioli, made with wild spring-foraged spruce tips is the perfect thing to dip in-season steamed artichoke petals in!

What do you do when you have a bunch of edible, invasive knotweed? Make pop-tarts! Filled with strawberries and topped with a cardamom glaze

With just a few ingredients, you can make savory, appetizer pancakes. Best of all, if you know how to find them the field garlic is free!

This fruity, sweet, salty, rich, caramel sauce makes great use of pawpaw fruit. Perfect for ice cream, granola, and more!

These delicate little ginger cookies are filled with the most silky, fruity, creamy pawpaw custard.

This simple Blackberry Compote is made with just 3 ingredients in 15 minutes! It's healthier than jam and great on cheesecake, yogurt etc...

If you've ever tried to forage for burdock root, you know how hard it can be- so use the stalks instead for this flavorful summer tapenade.

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

Make the best of this wildly available invasive plant with this simply delicious wild garlic hummus. Vegan, gluten free, and so snackable!

These super tasty, garlicky, herbed snacks make good use of wild stinging nettle, one of the most nutritious foraged plants.

It might come as a surprise, but daylilies are edible! This recipe shares a simple preparation to enjoy this spring delicacy.