This meatball stroganoff with chanterelles is a beautiful and hearty way to incorporate wild mushrooms into your weeknight dinner routine!

This is a fun and delicious way to enjoy braised heart, especially from wild game!

This recipe is based off of the traditional shepherd’s pie dish, but with many (excellent and wild) modifications.

This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!

This is a spectacular and delicious way to use borage greens and flowers from your garden!

This vibrant, funky, and spicy pasta dish is absolutely delicious, and easy to make!

This clam, corn, and chanterelle chowder pairs three unlikely ingredients into one delicious chowder – trust me, it really works!

These smokey moose burgers have bacon, ramp butter, spruce salt, cranberry ketchup, and chanterelle mushrooms!

This ooey, gooey, cheesy, nutty deliciousness is the perfect thing to serve at an elegant dinner party, or at a Super Bowl party!

These Greek style lamb ribs get slow cooked first, then grilled for an amazingly rich and delicious outcome!

When harvesting wild chanterelles, I often find myself comparing the smell of them to apricots. Why not pair them together?

This seared ribeye steak with chanterelle and pink peppercorn cream sauce is an absolute delight!

Venison sirloin steaks with creamed hominy and pigweed, a type of wild amaranth. Delicious!

Northern pike fillets make the perfect Nashville hot fish sandwich. This incredible sandwich is spicy, crunchy, soft, tart, and delicious!

Wild pork loin with a wild strawberry and fresh garden tarragon vinaigrette. The perfect early summer dish!

I’ve always wanted to create a dish with both pheasant and pheasant back mushrooms in it, and here it is!

These knishes are a great way to enjoy pheasant back mushrooms (aka dryad’s saddle) in a fun hand-held snack!

Morels, fiddleheads, ramps, pasta... what could be better?

This curry has become my very favourite spring dish made with wild ingredients. I went with a Thai style curry for inspiration.

These noodles are spicy, funky, saucy, meaty, and just what you need. They're made using Asian flavours and Italian techniques!

These buns were inspired by the curry beef buns found in Chinese bake shops, but they're made with wild goose breast!

This recipe was inspired by Hawaiian poke, but mine strays quite far from the original.

Lao Gan Ma is my favourite brand, but you could use any brand of chili crisp!

Confit tomatoes over burrata and chickpea farinata flatbread with a Calabrian chili and basil sauce, served with pan roasted baby zucchini