Perfect as an appetizer or serve with a crisp salad for an elegant light luncheon!

The warm, woodsy taste of chanterelles is the perfect complement to the earthiness of farro and sweetness of chestnuts.

Despite a fearsome name & formidable defenses, stinging nettle offers flavor and nutrition! This creamy nettle soup is perfect foraged fare!

Wild leeks add an interesting character to the soup, and crisp-fried ramp greens impart a burst of intense ramp flavor.

Our ramp risotto captures the freshness of spring by using the bulb and leaves, accenting their rich, earthy flavors with tangy blue cheese.

Crayfish with Asparagus and Morels – Many wild spring foods, are best appreciated when lightly cooked and seasoned

Fiddleheads go very well with another spring delicacy, the morel mushroom. Here we’ve paired them together with prosciutto and swiss cheese.

Fresh artichokes are paired with a special dipping sauce made from one of the season’s most delicious wild offerings – fresh ramps.

Ramp-infused compound butter makes an even better sauce as it melts over crisp-fried cod fillets.

Wild Pilaf with Lemony Spruce Tips and Pine Nuts

This recipe, inspired by the traditional Japanese rice dish Kuri Gohan, is great for the holidays, but it’s satisfying any time of the year.

Cream of Stinging Nettle Soup, made in a pressure cooker

Edible flowers (violets) pretty up this take on classic baby spinach salad.

You can’t beat the weeds…so why not eat them instead? Healthy Dandelion Pancakes!

Fiddleheads and morel mushrooms – a pairing that captures the essence of spring.

Fiddleheads with Shiitake Mushrooms: fiddlehead ferns tossed with marinated shiitake mushrooms and sesame seeds.