Burdock and Pokeweed Fritters with Chipotle Marinara

Crispy on the outside, soft on the inside, these fritters are composed of pokeweed (fresh and green and mildly tingly on the tongue) and earthy puréed burdock root. Paired with the sweet, silky, and slightly spicy chipotle marinara, these crispy fritters are a treat during the warmer months.

A Medley of Foraged Greens Sautéed with Bacon

Although dandelion greens are known for their bitterness, this dish is only slightly bitter–a nice counterpoint to an entrée with sweet notes. It’s taste is wholesome and complex, green with a kick of that peppery bitterness and bathed in the richness of the bacon fat.

Nettle Soup with Beef Tongue, Chives, and Croutons

Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.

Creamy Wild Mushroom Soup with Crème Fraiche

As Spring approaches, and with it, the opportunity to forage for morels and other wild mushrooms, I want to share my recipe for a wild mushroom soup. Creamy and velvety, yet brightened up by a dollop of crème fraiche and topped with a crispy mushroom, it’s a self-indulgent treat to tide you over until winter passes.