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Called strangolapreti — “priest stranglers” — in Italian, these dumplings made with breadcrumbs, cheese and a green thing (spinach, amaranth, chard, etc) are easy to make and are a great vegetarian main course or side dish for something meatier.
If you live in California, this is a baseline fish recipe with most anglers. Everyone has a personal version of it, and pretty much anything you catch will work in a fish taco, although I used halibut here. My version uses a little salsa verde and avocado.
A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.
Fried morels. Where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experenced the glory of the fried morel. I am not looking back.
Wild onions, ramps especially, make a great pesto. This is my version, which is pretty classic — but you can play with pesto a lot, changing the nuts, cheese and herbs at will.
I’ve been making mustard at home for years, but many people don’t realize that making mustard is super easy — and can be as varied as your imagination. Do it yourself and you might never buy mustard again.
When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.
Simply roast quail is the bedrock skill of any quail hunter, or anyone who wants to cook store-bought quail. Roasting these little birds isn’t rocket science, but there are a few tricks to getting it right. Here’s how I do it.