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.
Foraging
Acorn Muffins
Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Acorn Grits
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.
Wild Rice Salad with Mushrooms
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.
Chanterelle Risotto
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Candied Angelica
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
Ricotta Gnudi with Ramps and Porcini
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Fiddleheads Stir Fry with Pork
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.