A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Pickled blueberries – blueberries or huckleberries (or really any small berry) preserved in a semi-sweet vinegar. Use them alongside meat or poultry.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.