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!

Take advantage of the pumpkin season and treat yourself with colours for lunch. Pumpkin is here to lighten up the November gloom.

Soft pastry on the bottom, woodruff-infused apples and peaches and a light buttery crumble.

Homegrown tomatoes, a bit of olive oil, salt, pepper and the star of the show, ground ivy – and the perfect summer salad is ready!

Make wild ramp paneer cheese and enjoy the taste of your prized foraged edible all year. The foraging season for wild ramps is fleeting.

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

A nutritious and hearty soup that takes you outside foraging for prolific wild stinging nettles. Enjoy all spring and summer!

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.