honest-food.net
Not your everyday pasta: This pasta is made with wapato, a wild aquatic tuber also called arrowhead or duck potato.
herbivoracious.com
Cream of Stinging Nettle Soup, made in a pressure cooker
localkitchenblog.com
Have you pickled any ramps yet? Here's your chance: a simple pint of fridge pickles, accented with star anise & fresh parsley.
www.healthygreenkitchen.com
Dandelion pancakes...you can't beat the weeds, so why not eat them instead? They're healthy!
nourishedkitchen.com
Wild-harvested porcini and chanterelles will combine with raw butter, thyme and shallots for this Wild Mushroom Butter.
fat-of-the-land.blogspot.com
Sea Scallops with Maple Blossom Pesto, Morels & Asparagus
honest-food.net
A foraged meal: Wild mountain violets with raw spring porcini mushrooms, tossed in olive oil and Chinese rice wine.
fat-of-the-land.blogspot.com
Don't mow your dandelions—make jelly! A sweet taste of spring.
fat-of-the-land.blogspot.com
Shellfish steamed in wine, tomatoes & sausage. So good and so simple.
fat-of-the-land.blogspot.com
One word, one pot, one heckuva meal: Laksa!
fat-of-the-land.blogspot.com
Gobo Mojo: Forage your own burdock root to make Kinpira Gobo.
fat-of-the-land.blogspot.com
Go wild: Try miner's lettuce in your favorite salad.
www.honest-food.net
A salad made with the 'weeds' from a typical lawn: Chicories, dandelions, chickweed and wild lettuces.
fat-of-the-land.blogspot.com
Learn more about Oregon white truffles...
fat-of-the-land.blogspot.com
When the world gives you stinging nettles, makes Nettle Gnocchi!
www.honest-food.net
Acorn flour cavatelli, a classic pasta from Puglia made during hard times... like now.
www.britishlarder.co.uk
Tiny cups of frothy creamy mushroom soup that looks like a cappuccino served with toasted brioche croustades topped with wild mushrooms such as beefsteak and fairy ring mushrooms.
fat-of-the-land.blogspot.com
Favorite new canape: Chanterelle & Fig Crostini
www.notesandrecipes.com
Nuture your inner forager with apple and rose hip jelly--and the apples mean no extra pectin necessary, just fruit.
fat-of-the-land.blogspot.com
Citrus & Blackberry Must Cured Salmon
fat-of-the-land.blogspot.com
A Sweet Taste of Summer: Blackberry Crumble
fat-of-the-land.blogspot.com
Want the deep, earthy flavor of porcini year-round? Dry your own!
fat-of-the-land.blogspot.com
A Spring Northwest Classic: Grilled Porcini Salad
fat-of-the-land.blogspot.com
Devil's Club Chocolate Sauce...wild, woolly, and decadent.
www.treehugger.com
A beautiful spring wild leek, that may be in danger of over-harvesting
fat-of-the-land.blogspot.com
Eat Your Yard! Delicious and nutritious Weed Salad...FREE.
fat-of-the-land.blogspot.com
Pick your own dandelion greens to make this Wilted Salad.
fat-of-the-land.blogspot.com
Pan-fried Halibut with Braised Dandelion Greens and Cannellini.
fat-of-the-land.blogspot.com
A morning clam dig in Puget Sound yields a dinner of Spicy Black Bean Clams.
www.cooksister.com
If Fall gives you elderberries... make elderberry crisp!
